Comparação entre doces produzidos a partir de frutos de diferentes espécies e cultivares de marmeleiro (Cydonia oblonga Miller e Chaenomeles sinensis Koehne)

• Autor(a) principal: Alvarenga, Ângelo Albérico
• Data de Publicação: 2008
• Outros Autores: Abrahão, Enilson, Pio, Rafael, Assis, Francinely Aparecida, Oliveira, Nilton Caetano de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542008000100043; http://repositorio.ufla.br/jspui/handle/1/6627
• topic: Marmelo; Marmelada; Fruta; Doce; Análise sensorial; Qualidade; Quince; Marmalade; Fruit; Candy; Sensory test; Quality

The present study was made to compare marmalades produced from different quince fruit cultivars, as well as, the earnings possible from different pulp mixtures. Fruits were collected on EPAMIG's quince collection yard, at district of Maria da Fé, MG, in from January to April, 2005. Marmalades were manually processed. Treatments were marmalades from Mendoza, Japonês, Provence cultivars and by pulp mixture of Portugal, Provence and Mendoza plus the Japonês quince cultivars, compared to traditional marmalade from Portugal cultivar. Sensorial characteristic evaluation as color, bright, taste, texture and flavor were made for twenty people. Data statistic analyses and average tests showed superior bright quality of the marmalade Mendoza cultivar in relation all others. Mendoza marmalade flavor and texture were superior only to Japonês marmalade; however, there were no difference in marmalade qualities when a mixture of Japonês and others pulp cultivars was made. There were found no flavor differences among the cultivars. So, the Mendoza cultivar produced the best marmalade and mixture of other quince pulps improved the Japonês marmalade.