Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/39516
metadata.artigo.dc.title: Characterisation and jelly processing potential of different fig cultivars
metadata.artigo.dc.creator: Curi, Paula Nogueira
Albergaria, Francielly Corrêa
Pio, Rafael
Schiassi, Maria Cecília Evangelista Vasconcelos
Tavares, Bruna de Sousa
Souza, Vanessa Rios de
metadata.artigo.dc.subject: Jelly processing
Fig - Jelly
Ficus carica
Jelly - Sensory acceptance
Processamento de geléia
Figo - Geléia
Geléia - Aceitação sensorial
metadata.artigo.dc.publisher: Emerald Publishing Limited
metadata.artigo.dc.date.issued:  209
metadata.artigo.dc.identifier.citation: CURI, P. N. et al. Characterisation and jelly processing potential of different fig cultivars. British Food Journal, Bradford, v. 121, n. 8, p. 1686-1699, 2019.
metadata.artigo.dc.description.abstract: Purpose The purpose of this paper is to characterise eight different fig cultivars with respect to antioxidant activity and bioactive compound content and to assess the influence of these cultivars on the physicochemical characteristics, rheological properties and sensory acceptance of the obtained jelly to identify cultivars with increased potential for processing when grown in subtropical regions. Design/methodology/approach The analyses of fig fruits and fig jellies were performed in triplicate. To characterise the fig cultivars, analyses of antioxidant activity, phenolic compound content and ascorbic acid concentration were performed on fresh fruits. For the jellies, the total titratable acidity, pH, soluble solids, colour, texture profile and sensory attributes were analysed. Findings With respect to antioxidant activity and bioactive compounds, the Roxo de Valinhos displayed the highest antioxidant activity according to the ABTS method, ß-carotene and DPPH; the Três num Prato, Lemon and Brunswick cultivars presented the highest ascorbic acid values; and the Três num Prato cultivar also had the highest total phenolic content. Generally, the various fig cultivars yielded jellies with different physical and chemical characteristics and different rheological properties. This variation did not significantly affect acceptability. This study demonstrates that all of the evaluated cultivars have high potential for processing. Originality/value This study evaluated the processing potential of Roxo de Valinhos and other fig cultivars in the form of jelly, which in view of the food risk concerns of the dried fig, seems to be an interesting alternative for consumption of processed fig.
metadata.artigo.dc.identifier.uri: https://www.emerald.com/insight/content/doi/10.1108/BFJ-03-2019-0201/full/html?casa_token=aAxrtx7D4LAAAAAA:RSdZuKNVCo9x7HtOnSftgukuE5rWb6fw9WA5X69npI2PG9V0GLknJXO4rS-PyJddpfehE9Wjy4HHEQS9IO0lldoeZVEjRgcLTOi-O-QmuSYFfelHSbkU
http://repositorio.ufla.br/jspui/handle/1/39516
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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