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| Format: | Artículo científico |
| Sprache: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=395949992012 |
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Inhaltsangabe:
- Processing potential of jellies from subtropical loquat cultivars Paula Nogueira CURI Paulyene Vieira NOGUEIRA Aline Botelho de ALMEIDA Cynara dos Santos CARVALHO Rafael PIO Moacir PASQUAL Vanessa Rios de SOUZA Agrociencias jelly sensory quality consumer profile Eriobotrya japonica To increase the availability to consumers and add more value to loquat (Eriobotrya japonica Lindl.), which is a very perishable and seasonal fruit, and in order to identify which cultivars grown in subtropical regions are more suitable for jelly processing, the objective of this study was to evaluate the influence of different loquat cultivars (Fukuhara, Kurisaki, Mizumo, Mizuho and Mizauto) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. Based on sensory acceptance the most suitable loquat cultivars for jelly processing are Kurisaki and Mizuho. In this study it was found that the consumer prefers a more acidic, less sweet, less firm or softer loquat jelly, clearer with a more intense red color. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395949992012 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.1 Vol.37