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Título : Evaluation of the jelly processing potential of raspberries adapted in Brazil
Autor: Souza, Vanessa Rios de
Pereira, Patrícia Aparecida Pimenta
Pinheiro, Ana Carla Marques
Nunes, Cleiton Antônio
Pio, Rafael
Queiroz, Fabiana
Palavras-chave: Jelly
Mixture design
Potential processing
Raspberries
Response surface methodology
Publicador: Institute of Food Technologists
Data da publicação: Mar-2014
Referência: SOUZA, V. R. de et al. Evaluation of the jelly processing potential of raspberries adapted in Brazil. Journal of Food Science, Chicago, v. 79, n. 3, p. S407–S412, Mar. 2014.
Abstract: Generally raspberry products as jams, jellies, and preserves are made with red raspberry, however, yellow raspberry and especially black raspberry are also fruits adapted in Brazil, presenting even better productivity and quality. Thus, the aim of this study was to evaluate the processing potential of other varieties of raspberry, but the red, in the preparation of jellies through mixture design and response surface methodology (RSM). These techniques were used to optimize the following 3 variables: yellow (Golden Bliss cultivar, Rubus idaeus), black (Rubus niveus), and red raspberries (Batum cultivar, Rubus idaeus) to formulate a mixed raspberry fruit jelly through sensory evaluations. It was found that jelly formulated with a mix of colored raspberries grown in subtropical regions is a viable and alternative way to use yellow and black raspberries. The mixed raspberry jelly must have 0% to 30% yellow raspberries, 25% to 50% black raspberries, and 30% to 75% red raspberries. Within this region, the optimum formulation has ideal characteristics that are often not observed in formulations with 100% black or yellow raspberries.
URI: http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12354/abstract
http://repositorio.ufla.br/jspui/handle/1/4391
Idioma: en
Aparece nas coleções:DCA - Artigos publicados em periódicos

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