Canjiqueira fruit jelly: sensory evaluation and stability during storage
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/68 |
Resumo: | This study aimed to evaluate the physical, chemical, microbiological and sensory characteristics of jelly obtained of green (GFJ) and ripe fruits (RFJ) of canjiqueira (Byrsonima cydoniifolia A. Juss), and verify changes during storage. Common-type jellies were made, sensorial characterized and later stored at room temperature (30°C), being analyzed just after processing and every 45 days for 135 days for pH, soluble solids, titratable acidity, color and microbiological parameters (mesophilic bacteria, yeasts and molds, and Salmonella spp.). Sensory analysis shows that RFJ had acceptability index greater than 70%, being a viable alternative to take advantage of the canjiqueira fruits. All scores attributed to ripe fruit jelly were higher (p<0.01) when those from green fruit jelly. The purchase intent test showed that 71% of judges would buy the ripe fruit jelly, thus indicating a good acceptability by consumers. The storage resulted in an increase in pH, titratable acidity and soluble solids values (p<0.05) without compromising the stability of jellies. The color parameters of the jellies L*, b* and H° were increased according to the storage time, and had greater clarity and intensity in RFJ. The microbiological parameters of GFJ and RFJ remained stable during storage, all in agreement with legislation standards. |
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Canjiqueira fruit jelly: sensory evaluation and stability during storageAcceptanceByrsonima cydoniifolia A. JussShelf-lifeThis study aimed to evaluate the physical, chemical, microbiological and sensory characteristics of jelly obtained of green (GFJ) and ripe fruits (RFJ) of canjiqueira (Byrsonima cydoniifolia A. Juss), and verify changes during storage. Common-type jellies were made, sensorial characterized and later stored at room temperature (30°C), being analyzed just after processing and every 45 days for 135 days for pH, soluble solids, titratable acidity, color and microbiological parameters (mesophilic bacteria, yeasts and molds, and Salmonella spp.). Sensory analysis shows that RFJ had acceptability index greater than 70%, being a viable alternative to take advantage of the canjiqueira fruits. All scores attributed to ripe fruit jelly were higher (p<0.01) when those from green fruit jelly. The purchase intent test showed that 71% of judges would buy the ripe fruit jelly, thus indicating a good acceptability by consumers. The storage resulted in an increase in pH, titratable acidity and soluble solids values (p<0.05) without compromising the stability of jellies. The color parameters of the jellies L*, b* and H° were increased according to the storage time, and had greater clarity and intensity in RFJ. The microbiological parameters of GFJ and RFJ remained stable during storage, all in agreement with legislation standards.Prates, Mariana F. O.Moura, Silvia C. S. R. de2020-03-30T17:23:22Z2020-03-30T17:23:22Z2017-12info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfInternational Journal of Development Research, v. 7, n. 12, p. 17566-17571, 2017.2230-9926http://repositorio.ital.sp.gov.br/jspui/handle/123456789/68reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:12:15Zoai:http://repositorio.ital.sp.gov.br:123456789/68Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:12:15Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Canjiqueira fruit jelly: sensory evaluation and stability during storage |
title |
Canjiqueira fruit jelly: sensory evaluation and stability during storage |
spellingShingle |
Canjiqueira fruit jelly: sensory evaluation and stability during storage Prates, Mariana F. O. Acceptance Byrsonima cydoniifolia A. Juss Shelf-life |
title_short |
Canjiqueira fruit jelly: sensory evaluation and stability during storage |
title_full |
Canjiqueira fruit jelly: sensory evaluation and stability during storage |
title_fullStr |
Canjiqueira fruit jelly: sensory evaluation and stability during storage |
title_full_unstemmed |
Canjiqueira fruit jelly: sensory evaluation and stability during storage |
title_sort |
Canjiqueira fruit jelly: sensory evaluation and stability during storage |
author |
Prates, Mariana F. O. |
author_facet |
Prates, Mariana F. O. Moura, Silvia C. S. R. de |
author_role |
author |
author2 |
Moura, Silvia C. S. R. de |
author2_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Prates, Mariana F. O. Moura, Silvia C. S. R. de |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Acceptance Byrsonima cydoniifolia A. Juss Shelf-life |
topic |
Acceptance Byrsonima cydoniifolia A. Juss Shelf-life |
description |
This study aimed to evaluate the physical, chemical, microbiological and sensory characteristics of jelly obtained of green (GFJ) and ripe fruits (RFJ) of canjiqueira (Byrsonima cydoniifolia A. Juss), and verify changes during storage. Common-type jellies were made, sensorial characterized and later stored at room temperature (30°C), being analyzed just after processing and every 45 days for 135 days for pH, soluble solids, titratable acidity, color and microbiological parameters (mesophilic bacteria, yeasts and molds, and Salmonella spp.). Sensory analysis shows that RFJ had acceptability index greater than 70%, being a viable alternative to take advantage of the canjiqueira fruits. All scores attributed to ripe fruit jelly were higher (p<0.01) when those from green fruit jelly. The purchase intent test showed that 71% of judges would buy the ripe fruit jelly, thus indicating a good acceptability by consumers. The storage resulted in an increase in pH, titratable acidity and soluble solids values (p<0.05) without compromising the stability of jellies. The color parameters of the jellies L*, b* and H° were increased according to the storage time, and had greater clarity and intensity in RFJ. The microbiological parameters of GFJ and RFJ remained stable during storage, all in agreement with legislation standards. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12 2020-03-30T17:23:22Z 2020-03-30T17:23:22Z |
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.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
International Journal of Development Research, v. 7, n. 12, p. 17566-17571, 2017. 2230-9926 http://repositorio.ital.sp.gov.br/jspui/handle/123456789/68 |
identifier_str_mv |
International Journal of Development Research, v. 7, n. 12, p. 17566-17571, 2017. 2230-9926 |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/68 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
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|
language |
eng |
dc.rights.none.fl_str_mv |
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dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
|
publisher.none.fl_str_mv |
|
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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