Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32909
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dc.creatorCuri, Paula Nogueira-
dc.creatorNogueira, Paulyene Vieira-
dc.creatorAlmeida, Aline Botelho de-
dc.creatorCarvalho, Cynara dos Santos-
dc.creatorPio, Rafael-
dc.creatorPasqual, Moacir-
dc.creatorSouza, Vanessa Rios de-
dc.date.accessioned2019-02-22T12:50:02Z-
dc.date.available2019-02-22T12:50:02Z-
dc.date.issued2017-01-
dc.identifier.citationCURI, P. N. et al. Processing potential of jellies from subtropical loquat cultivars. Food Science and Technology, Campinas, v. 37, n. 1, p. 70-75, jan./mar. 2017.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/32909-
dc.description.abstractTo increase the availability to consumers and add more value to loquat (Eriobotrya japonica Lindl.), which is a very perishable and seasonal fruit, and in order to identify which cultivars grown in subtropical regions are more suitable for jelly processing, the objective of this study was to evaluate the influence of different loquat cultivars (Fukuhara, Kurisaki, Mizumo, Mizuho and Mizauto) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. Based on sensory acceptance the most suitable loquat cultivars for jelly processing are Kurisaki and Mizuho. In this study it was found that the consumer prefers a more acidic, less sweet, less firm or softer loquat jelly, clearer with a more intense red color.pt_BR
dc.languageen_USpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceFood Science and Technologypt_BR
dc.subjectLoquat - Physicochemical characteristicspt_BR
dc.subjectEriobotrya japonicapt_BR
dc.subjectLoquat - Jellypt_BR
dc.subjectNêspera - Características físico-químicaspt_BR
dc.subjectNêspera - Geléiapt_BR
dc.titleProcessing potential of jellies from subtropical loquat cultivarspt_BR
dc.typeArtigopt_BR
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