Processing potential of jellies from subtropical loquat cultivars

Detalhes bibliográficos
Autor(a) principal: CURI,Paula Nogueira
Data de Publicação: 2017
Outros Autores: NOGUEIRA,Paulyene Vieira, ALMEIDA,Aline Botelho de, CARVALHO,Cynara dos Santos, PIO,Rafael, PASQUAL,Moacir, SOUZA,Vanessa Rios de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100070
Resumo: Abstract 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.
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spelling Processing potential of jellies from subtropical loquat cultivarsEriobotrya japonicajellysensory qualityconsumer profileAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100070Food Science and Technology v.37 n.1 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.07216info:eu-repo/semantics/openAccessCURI,Paula NogueiraNOGUEIRA,Paulyene VieiraALMEIDA,Aline Botelho deCARVALHO,Cynara dos SantosPIO,RafaelPASQUAL,MoacirSOUZA,Vanessa Rios deeng2017-02-21T00:00:00Zoai:scielo:S0101-20612017000100070Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Processing potential of jellies from subtropical loquat cultivars
title Processing potential of jellies from subtropical loquat cultivars
spellingShingle Processing potential of jellies from subtropical loquat cultivars
CURI,Paula Nogueira
Eriobotrya japonica
jelly
sensory quality
consumer profile
title_short Processing potential of jellies from subtropical loquat cultivars
title_full Processing potential of jellies from subtropical loquat cultivars
title_fullStr Processing potential of jellies from subtropical loquat cultivars
title_full_unstemmed Processing potential of jellies from subtropical loquat cultivars
title_sort Processing potential of jellies from subtropical loquat cultivars
author CURI,Paula Nogueira
author_facet CURI,Paula Nogueira
NOGUEIRA,Paulyene Vieira
ALMEIDA,Aline Botelho de
CARVALHO,Cynara dos Santos
PIO,Rafael
PASQUAL,Moacir
SOUZA,Vanessa Rios de
author_role author
author2 NOGUEIRA,Paulyene Vieira
ALMEIDA,Aline Botelho de
CARVALHO,Cynara dos Santos
PIO,Rafael
PASQUAL,Moacir
SOUZA,Vanessa Rios de
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv CURI,Paula Nogueira
NOGUEIRA,Paulyene Vieira
ALMEIDA,Aline Botelho de
CARVALHO,Cynara dos Santos
PIO,Rafael
PASQUAL,Moacir
SOUZA,Vanessa Rios de
dc.subject.por.fl_str_mv Eriobotrya japonica
jelly
sensory quality
consumer profile
topic Eriobotrya japonica
jelly
sensory quality
consumer profile
description Abstract 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100070
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100070
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.07216
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 n.1 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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