Physico-chemical and sensory evaluation of Feijoa’s jelly (Acca sellowiana)

Detalhes bibliográficos
Autor(a) principal: Santos, Karine Louise dos
Data de Publicação: 2017
Outros Autores: Budziak, Dilma, Pereira, Gustavo Eduardo, Borda, Beatriz Mendes, Almeida, Elenice Bernardina Coelho de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Agropecuária Catarinense (Online)
Texto Completo: https://publicacoes.epagri.sc.gov.br/rac/article/view/80
Resumo: Southern Brazil has native species with high use potential, including feijoa (Acca sellowiana). In order to stimulate fruit processing, this study aimed to prepare, characterize and verify the acceptability of five different formulations of jelly made from feijoa fruits. Jellies were analyzed by sensory and physicochemical characteristics. Sensorial analyses were carried out by 15 consumers who evaluated the following attributes: appearance, aroma, texture, flavor and overall aspects. As a result of physico-chemical characterization, acidity ranged from 0.65 to 1.70%, moisture from 14.76 to 34.08% and total sugar content from 53.8 to 69.1% It was concluded that most of the formulations allowed the maintenance of the aroma and flavor of the fruit, allowing the obtaining of jellies with good acceptance.
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spelling Physico-chemical and sensory evaluation of Feijoa’s jelly (Acca sellowiana)Avaliação físico-química e sensorial de geleias de goiaba-serrana (Acca sellowiana)Feijoa sellowiananative fruitbiodiversity.Feijoa sellowianafruta nativabiodiversidadeSouthern Brazil has native species with high use potential, including feijoa (Acca sellowiana). In order to stimulate fruit processing, this study aimed to prepare, characterize and verify the acceptability of five different formulations of jelly made from feijoa fruits. Jellies were analyzed by sensory and physicochemical characteristics. Sensorial analyses were carried out by 15 consumers who evaluated the following attributes: appearance, aroma, texture, flavor and overall aspects. As a result of physico-chemical characterization, acidity ranged from 0.65 to 1.70%, moisture from 14.76 to 34.08% and total sugar content from 53.8 to 69.1% It was concluded that most of the formulations allowed the maintenance of the aroma and flavor of the fruit, allowing the obtaining of jellies with good acceptance.A região Sul do Brasil dispõe de espécies nativas de elevado potencial de uso, e dentre elas destaca-se a goiabeira-serrana (Acca sellowiana). Com vistas a estimular o processamento de frutos, o trabalho objetivou elaborar, caracterizar e verificar a aceitabilidade de cinco diferentes formulações de geleia de goiaba-serrana. As geleias foram analisadas quanto às características sensoriais (teste de aceitação e preferência) e físico-químicas. No teste de aceitação, realizado por 15 consumidores, foram avaliados os seguintes atributos: aparência, aroma, textura, sabor e avaliação geral, sendo que apenas uma formulação apresentou menor aceitação. Como resultado da caracterização físico-química, observou-se que a acidez variou de 0,65 a 1,70%; a umidade, de 14,76 a 34,08%; e o teor de açúcares totais, de 53,8 a 69,1%. Concluiu-se que a maioria das formulações permitiram a manutenção do aroma e sabor da fruta, resultando em geleias com boa aceitação.Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri2017-12-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionquantitativo; qualitativoapplication/pdfhttps://publicacoes.epagri.sc.gov.br/rac/article/view/8010.52945/rac.v30i3.80Agropecuária Catarinense Journal; Vol. 30 No. 3 (2017); 41-44Agropecuária Catarinense; v. 30 n. 3 (2017); 41-442525-60760103-0779reponame:Agropecuária Catarinense (Online)instname:Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)instacron:EPAGRIporhttps://publicacoes.epagri.sc.gov.br/rac/article/view/80/143Copyright (c) 2017 Revista Agropecuária Catarinensehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, Karine Louise dosBudziak, DilmaPereira, Gustavo EduardoBorda, Beatriz MendesAlmeida, Elenice Bernardina Coelho de2020-07-03T17:18:49Zoai:ojs.publicacoes.epagri.sc.gov.br:article/80Revistahttps://publicacoes.epagri.sc.gov.br/RAC/indexPUBhttps://publicacoes.epagri.sc.gov.br/index.php/RAC/oaieditoriarac@epagri.sc.gov.br || lamperuch@epagri.sc.gov.br2525-60760103-0779opendoar:2020-07-03T17:18:49Agropecuária Catarinense (Online) - Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)false
dc.title.none.fl_str_mv Physico-chemical and sensory evaluation of Feijoa’s jelly (Acca sellowiana)
Avaliação físico-química e sensorial de geleias de goiaba-serrana (Acca sellowiana)
title Physico-chemical and sensory evaluation of Feijoa’s jelly (Acca sellowiana)
spellingShingle Physico-chemical and sensory evaluation of Feijoa’s jelly (Acca sellowiana)
Santos, Karine Louise dos
Feijoa sellowiana
native fruit
biodiversity.
Feijoa sellowiana
fruta nativa
biodiversidade
title_short Physico-chemical and sensory evaluation of Feijoa’s jelly (Acca sellowiana)
title_full Physico-chemical and sensory evaluation of Feijoa’s jelly (Acca sellowiana)
title_fullStr Physico-chemical and sensory evaluation of Feijoa’s jelly (Acca sellowiana)
title_full_unstemmed Physico-chemical and sensory evaluation of Feijoa’s jelly (Acca sellowiana)
title_sort Physico-chemical and sensory evaluation of Feijoa’s jelly (Acca sellowiana)
author Santos, Karine Louise dos
author_facet Santos, Karine Louise dos
Budziak, Dilma
Pereira, Gustavo Eduardo
Borda, Beatriz Mendes
Almeida, Elenice Bernardina Coelho de
author_role author
author2 Budziak, Dilma
Pereira, Gustavo Eduardo
Borda, Beatriz Mendes
Almeida, Elenice Bernardina Coelho de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Santos, Karine Louise dos
Budziak, Dilma
Pereira, Gustavo Eduardo
Borda, Beatriz Mendes
Almeida, Elenice Bernardina Coelho de
dc.subject.por.fl_str_mv Feijoa sellowiana
native fruit
biodiversity.
Feijoa sellowiana
fruta nativa
biodiversidade
topic Feijoa sellowiana
native fruit
biodiversity.
Feijoa sellowiana
fruta nativa
biodiversidade
description Southern Brazil has native species with high use potential, including feijoa (Acca sellowiana). In order to stimulate fruit processing, this study aimed to prepare, characterize and verify the acceptability of five different formulations of jelly made from feijoa fruits. Jellies were analyzed by sensory and physicochemical characteristics. Sensorial analyses were carried out by 15 consumers who evaluated the following attributes: appearance, aroma, texture, flavor and overall aspects. As a result of physico-chemical characterization, acidity ranged from 0.65 to 1.70%, moisture from 14.76 to 34.08% and total sugar content from 53.8 to 69.1% It was concluded that most of the formulations allowed the maintenance of the aroma and flavor of the fruit, allowing the obtaining of jellies with good acceptance.
publishDate 2017
dc.date.none.fl_str_mv 2017-12-07
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
quantitativo; qualitativo
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://publicacoes.epagri.sc.gov.br/rac/article/view/80
10.52945/rac.v30i3.80
url https://publicacoes.epagri.sc.gov.br/rac/article/view/80
identifier_str_mv 10.52945/rac.v30i3.80
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://publicacoes.epagri.sc.gov.br/rac/article/view/80/143
dc.rights.driver.fl_str_mv Copyright (c) 2017 Revista Agropecuária Catarinense
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2017 Revista Agropecuária Catarinense
https://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 Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri
publisher.none.fl_str_mv Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri
dc.source.none.fl_str_mv Agropecuária Catarinense Journal; Vol. 30 No. 3 (2017); 41-44
Agropecuária Catarinense; v. 30 n. 3 (2017); 41-44
2525-6076
0103-0779
reponame:Agropecuária Catarinense (Online)
instname:Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
instacron:EPAGRI
instname_str Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
instacron_str EPAGRI
institution EPAGRI
reponame_str Agropecuária Catarinense (Online)
collection Agropecuária Catarinense (Online)
repository.name.fl_str_mv Agropecuária Catarinense (Online) - Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
repository.mail.fl_str_mv editoriarac@epagri.sc.gov.br || lamperuch@epagri.sc.gov.br
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