Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

Detalhes bibliográficos
Autor(a) principal: Curi, Paula Nogueira
Data de Publicação: 2018
Outros Autores: Carvalho, Cynara dos Santos, Salgado, Derlyene Lucas, Pio, Rafael, Silva, Daniel Fernandes da, Pinheiro, Ana Carla Marques, Souza, Vanessa Rios de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/34788
Resumo: Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.
id UFLA_9f86ab39e0a01d406acc8252be2cb379
oai_identifier_str oai:localhost:1/34788
network_acronym_str UFLA
network_name_str Repositório Institucional da UFLA
repository_id_str
spelling Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheesePhysalis L.Different speciesCharacterizationJelly processingHarmonizationFaced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)2019-06-17T18:43:53Z2019-06-17T18:43:53Z2018-03info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCURI, P. N. et al. Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese. Food Science and Technology, Campinas, v. 38, n. 1, p. 112-119, Jan./Mar. 2018. DOI: 10.1590/1678-457x.01317.http://repositorio.ufla.br/jspui/handle/1/34788Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessCuri, Paula NogueiraCarvalho, Cynara dos SantosSalgado, Derlyene LucasPio, RafaelSilva, Daniel Fernandes daPinheiro, Ana Carla MarquesSouza, Vanessa Rios deeng2019-06-17T18:43:53Zoai:localhost:1/34788Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2019-06-17T18:43:53Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
title Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
spellingShingle Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
Curi, Paula Nogueira
Physalis L.
Different species
Characterization
Jelly processing
Harmonization
title_short Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
title_full Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
title_fullStr Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
title_full_unstemmed Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
title_sort Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
author Curi, Paula Nogueira
author_facet Curi, Paula Nogueira
Carvalho, Cynara dos Santos
Salgado, Derlyene Lucas
Pio, Rafael
Silva, Daniel Fernandes da
Pinheiro, Ana Carla Marques
Souza, Vanessa Rios de
author_role author
author2 Carvalho, Cynara dos Santos
Salgado, Derlyene Lucas
Pio, Rafael
Silva, Daniel Fernandes da
Pinheiro, Ana Carla Marques
Souza, Vanessa Rios de
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Curi, Paula Nogueira
Carvalho, Cynara dos Santos
Salgado, Derlyene Lucas
Pio, Rafael
Silva, Daniel Fernandes da
Pinheiro, Ana Carla Marques
Souza, Vanessa Rios de
dc.subject.por.fl_str_mv Physalis L.
Different species
Characterization
Jelly processing
Harmonization
topic Physalis L.
Different species
Characterization
Jelly processing
Harmonization
description Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.
publishDate 2018
dc.date.none.fl_str_mv 2018-03
2019-06-17T18:43:53Z
2019-06-17T18:43:53Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv CURI, P. N. et al. Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese. Food Science and Technology, Campinas, v. 38, n. 1, p. 112-119, Jan./Mar. 2018. DOI: 10.1590/1678-457x.01317.
http://repositorio.ufla.br/jspui/handle/1/34788
identifier_str_mv CURI, P. N. et al. Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese. Food Science and Technology, Campinas, v. 38, n. 1, p. 112-119, Jan./Mar. 2018. DOI: 10.1590/1678-457x.01317.
url http://repositorio.ufla.br/jspui/handle/1/34788
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
dc.source.none.fl_str_mv Food Science and Technology
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1784549976279351296

Registros relacionados