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dc.creatorCunha, Mariana Crivelari da-
dc.creatorSilva, Jéssyca Santos-
dc.creatorGuimarães, Jéssica Sousa-
dc.creatorCarvalho, Elisângela Elena Nunes-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.date.accessioned2021-07-08T16:41:14Z-
dc.date.available2021-07-08T16:41:14Z-
dc.date.issued2020-07-
dc.identifier.citationCUNHA, M. C. da et al. Effect of processing, storage and type of glass packaging on the quality of jelly produced from a Brazilian Cerrado fruit. Food Science and Technology, Campinas, v. 40, p. 661-668, Dec. 2020. Suplemento 2. DOI: https://doi.org/10.1590/fst.38419.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/46701-
dc.description.abstractThe objective of this study was to prepare a jelly with the pulp of curriola as raw material and evaluate the effect of processing, type of glass packaging (transparent and amber) and storage time on the quality of the jelly by means of physical (color), chemical (proximal composition, total soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp.) and sensorial analyses (sensory acceptance and purchase intent). For this, the raw material and the freshly prepared jelly were compared and a completely randomized design in factorial 2 x 5 was used. There were two levels of light exposure (transparent packaging and amber packaging) and five storage times (0, 3, 6, 9 and 12 months), with four replicates. Processing affected all physical, chemical and microbiological characteristics of the freshly prepared jelly. Between the two factors studied, only the storage time significantly influenced the jelly quality, except protein, ash, dietary fiber content and taste and purchase intention. According to the microbiological analysis, the product is within the legislated recommendations. It was well accepted sensorially and can be kept under ambient conditions and still maintain its durability for up to twelve months.pt_BR
dc.languageenpt_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.subjectPouteria ramiflora (Mart) Radlkpt_BR
dc.subjectJelly - Shelf lifept_BR
dc.subjectJelly - Nutrition valuept_BR
dc.subjectJelly - Qualitypt_BR
dc.subjectFruit - Processingpt_BR
dc.subjectFruta do cerradopt_BR
dc.subjectGeleia - Validadept_BR
dc.subjectGeleia - Valor nutricionalpt_BR
dc.subjectGeleia - Qualidadept_BR
dc.subjectFrutas - Processamentopt_BR
dc.titleEffect of processing, storage and type of glass packaging on the quality of jelly produced from a Brazilian Cerrado fruitpt_BR
dc.typeArtigopt_BR
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