Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/33082
Título: Optimization of native Brazilian fruit jelly through desirability-based mixture design
Palavras-chave: Mixed fruit jelly
Nutritional quality
Sensory acceptance
Desirability function
Geléia de frutas mistas
Qualidade nutricional
Aceitação sensorial
Função de desejabilidade
Data do documento: 2018
Editor: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citação: CURRI, P. N. et al. Optimization of native Brazilian fruit jelly through desirability-based mixture design. Food Science and Technology, Campinas, 2018. doi: 10.1590/fst.31817.
Resumo: Faced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should contain: 40-100% jabuticaba, 0-30% cambuci and 0-20% pitanga.
URI: http://repositorio.ufla.br/jspui/handle/1/33082
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