Saved in:
| Main Author: | |
|---|---|
| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
|
| Subjects: | |
| Online Access: | https://www.redalyc.org/articulo.oa?id=395940105018 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Table of Contents:
- Chemical and sensory characteristics of pulp and peel ‘cajá-manga’ (Spondias cytherea Sonn.) jelly Ellen Silva LAGO-VANZELA Priscila RAMIN Marcelo Andrés UMSZA-GUEZ Ginaldo Vieira SANTOS Eleni GOMES Roberto DA SILVA Agrociencias Cajá manga jelly fruit’s peel Cajá-manga (Spondias cytherea) is a fruit with intense aroma and a sweet sour taste, thus being very appreciated. Its peel, in spite of being more fibrous, is tender and many times consumed with the pulp. The peel is a part of foods normally discarded, but many times, it is rich in taste and fibers, representing an option at the elaboration of new foods. Since there are no reports in the literature on the use of cajá-manga peel for jelly making, this work had the purpose of developing and evaluating this product. Based on the results, it was noted that the peels presented higher contents of protein, lipids, ashes, food fiber, total carbohydrates and pectin, and lower content of moisture, when compared to the pulp. The peel and the pulp (control) jellies presented the following physical-chemical characteristics: moisture, 29.5 and 34.2%; proteins, 0.19 and 0.27%; lipids, 0.11 and 0.16%; total sugars, 56.5 and 65.5%; and total soluble solids, 69 and 66 °Brix, respectively. The sensory analysis indicated that the product elaborated from the peel presented satisfactory acceptance for all the assessed attributes: appearance, color, odor, texture, taste and global evaluation. It is concluded that the total substitution of the pulp by the peel in the formulation, results in a product with good nutritional value with no sensory damages. 2011 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940105018 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.2 Vol.31