Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)

Detalhes bibliográficos
Autor(a) principal: SOARES,Camila Mariane da Silva
Data de Publicação: 2022
Outros Autores: MORAIS,Rômulo Alves, SILVA,Romilda Ramos da, FREITAS,Bárbara Catarina Bastos de, MELO FILHO,Antonio Alves de, MARTINS,Glêndara Aparecida de Souza
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=S0101-20612022000100576
Resumo: Abstract This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed jams. A factorial design 23 with 11 assays was used, considering citric acid concentration, pulp/sugar ratio, and albedo concentration as independent variables. Formulations containing a 50/50 pulp/sugar ratio proved to be excellent for quality parameters, the potential of phenolic compounds, antioxidants, and sensory properties. The formulation indicated as most desirable was the one containing a 40/60 sugar/pulp ratio. Guapeva proved to be a good alternative for jam production because even after thermal processing, it was possible to obtain jams rich in Vitamin C, phenolic compounds, and antioxidant potential.
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spelling Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)bioactive compoundscerrado fruitnutritional compositionpassion fruit albedoAbstract This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed jams. A factorial design 23 with 11 assays was used, considering citric acid concentration, pulp/sugar ratio, and albedo concentration as independent variables. Formulations containing a 50/50 pulp/sugar ratio proved to be excellent for quality parameters, the potential of phenolic compounds, antioxidants, and sensory properties. The formulation indicated as most desirable was the one containing a 40/60 sugar/pulp ratio. Guapeva proved to be a good alternative for jam production because even after thermal processing, it was possible to obtain jams rich in Vitamin C, phenolic compounds, and antioxidant potential.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100576Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.00821info:eu-repo/semantics/openAccessSOARES,Camila Mariane da SilvaMORAIS,Rômulo AlvesSILVA,Romilda Ramos daFREITAS,Bárbara Catarina Bastos deMELO FILHO,Antonio Alves deMARTINS,Glêndara Aparecida de Souzaeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100576Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
title Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
spellingShingle Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
SOARES,Camila Mariane da Silva
bioactive compounds
cerrado fruit
nutritional composition
passion fruit albedo
title_short Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
title_full Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
title_fullStr Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
title_full_unstemmed Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
title_sort Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
author SOARES,Camila Mariane da Silva
author_facet SOARES,Camila Mariane da Silva
MORAIS,Rômulo Alves
SILVA,Romilda Ramos da
FREITAS,Bárbara Catarina Bastos de
MELO FILHO,Antonio Alves de
MARTINS,Glêndara Aparecida de Souza
author_role author
author2 MORAIS,Rômulo Alves
SILVA,Romilda Ramos da
FREITAS,Bárbara Catarina Bastos de
MELO FILHO,Antonio Alves de
MARTINS,Glêndara Aparecida de Souza
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv SOARES,Camila Mariane da Silva
MORAIS,Rômulo Alves
SILVA,Romilda Ramos da
FREITAS,Bárbara Catarina Bastos de
MELO FILHO,Antonio Alves de
MARTINS,Glêndara Aparecida de Souza
dc.subject.por.fl_str_mv bioactive compounds
cerrado fruit
nutritional composition
passion fruit albedo
topic bioactive compounds
cerrado fruit
nutritional composition
passion fruit albedo
description Abstract This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed jams. A factorial design 23 with 11 assays was used, considering citric acid concentration, pulp/sugar ratio, and albedo concentration as independent variables. Formulations containing a 50/50 pulp/sugar ratio proved to be excellent for quality parameters, the potential of phenolic compounds, antioxidants, and sensory properties. The formulation indicated as most desirable was the one containing a 40/60 sugar/pulp ratio. Guapeva proved to be a good alternative for jam production because even after thermal processing, it was possible to obtain jams rich in Vitamin C, phenolic compounds, and antioxidant potential.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100576
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100576
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.00821
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.42 2022
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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