Produção Nacional
Revisado por pares
Optimization of native Brazilian fruit jelly through desirability-based mixture design
2018; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Volume: 39; Issue: 2 Linguagem: Inglês
10.1590/fst.31817
ISSN1678-457X
AutoresPaula Nogueira Curi, Aline Botelho de Almeida, Rafael Pio, Luiz Carlos de Oliveira Lima, Cleiton Antônio Nunes, Vanessa Rios de Souza,
Tópico(s)Sensory Analysis and Statistical Methods
ResumoFaced 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.
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