Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/33082
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Campo DCValorIdioma
dc.creatorCuri, Paula Nogueira-
dc.creatorAlmeida, Aline Botelho de-
dc.creatorPio, Rafael-
dc.creatorLima, Luiz Carlos de Oliveira-
dc.creatorNunes, Cleiton Antônio-
dc.creatorSouza, Vanessa Rios de-
dc.date.accessioned2019-02-27T11:43:56Z-
dc.date.available2019-02-27T11:43:56Z-
dc.date.issued2018-
dc.identifier.citationCURRI, 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.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/33082-
dc.description.abstractFaced 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.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.subjectMixed fruit jellypt_BR
dc.subjectNutritional qualitypt_BR
dc.subjectSensory acceptancept_BR
dc.subjectDesirability functionpt_BR
dc.subjectGeléia de frutas mistaspt_BR
dc.subjectQualidade nutricionalpt_BR
dc.subjectAceitação sensorialpt_BR
dc.subjectFunção de desejabilidadept_BR
dc.titleOptimization of native Brazilian fruit jelly through desirability-based mixture designpt_BR
dc.typeArtigopt_BR
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