Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/46711
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dc.creatorZitha, Elídio Zaidine Maurício-
dc.creatorMachado, Patrícia da Silva-
dc.creatorJunqueira, Luciana Affonso-
dc.creatorJoão, Esperança Cativa Baptista-
dc.creatorResende, Jaime Vilela de-
dc.creatorCarvalho, Elisângela Elena Nunes-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.date.accessioned2021-07-09T17:42:22Z-
dc.date.available2021-07-09T17:42:22Z-
dc.date.issued2020-10-
dc.identifier.citationZITHA, E. Z. M. et al. Impact of processing, packages, and storage on quality of mangaba (Hancornia speciosa Gomes) jelly. Journal of Food Processing and Preservation, [S. I.], v. 44, n. 10, p. e14814, Oct. 2020. DOI: https://doi.org/10.1111/jfpp.14814.pt_BR
dc.identifier.urihttps://doi.org/10.1111/jfpp.14814pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/46711-
dc.description.abstractThis work investigated the impact of processing, packages, and storage time on quality of mangaba jelly (p < .05). Therefore, mangaba fresh jelly was compared to the mangaba pulp, before processing. Besides, mangaba jelly packed in ambar and transparent glass jars was evaluated at 0, 3, 6, 9, and 12 months of storage. The mangaba jelly presented lower averages of proximate components, water activity, titratable acidity, and color variables (L*, C*, and °hue) and higher averages of total soluble solids, pH, pectin, carbohydrate levels, and total energy value. Storage time significantly influenced all the variables studied except ash, fiber, springiness, sensory attributes (color and aroma), although the packages have not affected differently any variable studied. Mangaba jelly behaved as shear thinning fluid that fitted better to the Herschel–Bulkley model. The results of this study have potential to expand the consumption of mangaba as new product all year round. Practical applications Exotic fruit consumption has been growing steadily over the last decades due to consumer awareness of health benefits. The Cerrado biome presents a huge variety of native species whose exotic fruits have a great potential because they supply functional properties that impart health benefits beyond basic nutrition. The mangaba, an exotic fruit from Cerrado, is an excellent source of nutritional and bioactive compounds that have been implicated in reducing the risk of diseases such as tuberculosis as well as inflammatory disorders. However, it has short postharvest life and it is still commercial underexplored. Therefore, jelly processing can increase the marketing period as well as the aggregate economic value and extend the shelf life.pt_BR
dc.languageenpt_BR
dc.publisherJohn Wiley & Sons, Ltd.pt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Food Processing and Preservationpt_BR
dc.subjectMangaba - Jellypt_BR
dc.subjectFood - Shelf lifept_BR
dc.subjectFood - Packagespt_BR
dc.subjectFood- Processingpt_BR
dc.subjectFood - Storagept_BR
dc.subjectJelly - Qualitypt_BR
dc.subjectCerrado fruitpt_BR
dc.subjectMangaba - Geleiapt_BR
dc.subjectGeleia - Qualidadept_BR
dc.subjectAlimentos - Prazo de validadept_BR
dc.subjectAlimentos - Embalagenspt_BR
dc.subjectAlimentos - Processamentopt_BR
dc.subjectAlimentos - Armazenamentopt_BR
dc.subjectFrutas do cerradopt_BR
dc.titleImpact of processing, packages, and storage on quality of mangaba (Hancornia speciosa Gomes) jellypt_BR
dc.typeArtigopt_BR
Appears in Collections:DCA - Artigos publicados em periódicos

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