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dc.creatorSchiassi, Maria Cecília E. V.-
dc.creatorSalgado, Derlyene L.-
dc.creatorMeirelles, Beatriz S.-
dc.creatorLago, Amanda M. T.-
dc.creatorQueiroz, Fabiana-
dc.creatorCuri, Paula N.-
dc.creatorPio, Rafael-
dc.creatorSouza, Vanessa R. de-
dc.date.accessioned2020-03-30T11:26:26Z-
dc.date.available2020-03-30T11:26:26Z-
dc.date.issued2019-06-
dc.identifier.citationSCHIASSI, M. C. E. V. et al. Berry jelly: optimization through desirability‐based mixture design. Journal of Food Science, Champaign, v. 84, n. 6, p. 1522-1528, June 2019.pt_BR
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.14634pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/39515-
dc.description.abstractBerries are among the nutritionally richest fruits and the mixing of these fruits can originate products with peculiar characteristics and added value, since the fruit mixture allows adding nutritional and sensory value to the final product. Thus, in this study we aimed to optimize a mixed berry jelly formulation of red fruit (blackberry, blueberry, and strawberry), through the mixture design, desirability function, and response surface methodology. The fruit mixture influenced the physical–chemical, sensory, and nutritional characteristics of mixed jelly, and it was observed that the mixture of two or more fruits may increase the acceptance of the product and even its nutritional value. According to the contour curve graph for the sensory and nutritional desirability function, the ideal mixed berry jelly should contain 55% to 100% blackberry, 0% to 20% blueberry, and 0% to 40% strawberry. The exact proportion of fruit may depend on seasonality or the commercial value of the fruit.pt_BR
dc.languageen_USpt_BR
dc.publisherInstitute of Food Technologistspt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Food Sciencept_BR
dc.subjectBerry jellypt_BR
dc.subjectBlueberrypt_BR
dc.subjectBlackberrypt_BR
dc.subjectDesirability functionpt_BR
dc.subjectMixture designpt_BR
dc.subjectStrawberrypt_BR
dc.subjectMirtilopt_BR
dc.subjectAmorapt_BR
dc.subjectFunção desejávelpt_BR
dc.subjectDesign de misturapt_BR
dc.subjectMorangopt_BR
dc.titleBerry jelly: optimization through desirability‐based mixture designpt_BR
dc.typeArtigopt_BR
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DCA - Artigos publicados em periódicos

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