Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

Detalhes bibliográficos
Autor(a) principal: CURI,Paula Nogueira
Data de Publicação: 2018
Outros Autores: CARVALHO,Cynara dos Santos, SALGADO,Derlyene Lucas, PIO,Rafael, SILVA,Daniel Fernandes da, PINHEIRO,Ana Carla Marques, 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=S0101-20612018000100112
Resumo: Abstract Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.
id SBCTA-1_be10b9b518754d92bd77240aa879cce5
oai_identifier_str oai:scielo:S0101-20612018000100112
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheesePhysalis L.different speciescharacterizationjelly processingharmonizationAbstract Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100112Food Science and Technology v.38 n.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.01317info:eu-repo/semantics/openAccessCURI,Paula NogueiraCARVALHO,Cynara dos SantosSALGADO,Derlyene LucasPIO,RafaelSILVA,Daniel Fernandes daPINHEIRO,Ana Carla MarquesSOUZA,Vanessa Rios deeng2018-05-18T00:00:00Zoai:scielo:S0101-20612018000100112Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
title Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
spellingShingle Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
CURI,Paula Nogueira
Physalis L.
different species
characterization
jelly processing
harmonization
title_short Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
title_full Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
title_fullStr Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
title_full_unstemmed Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
title_sort Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
author CURI,Paula Nogueira
author_facet CURI,Paula Nogueira
CARVALHO,Cynara dos Santos
SALGADO,Derlyene Lucas
PIO,Rafael
SILVA,Daniel Fernandes da
PINHEIRO,Ana Carla Marques
SOUZA,Vanessa Rios de
author_role author
author2 CARVALHO,Cynara dos Santos
SALGADO,Derlyene Lucas
PIO,Rafael
SILVA,Daniel Fernandes da
PINHEIRO,Ana Carla Marques
SOUZA,Vanessa Rios de
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv CURI,Paula Nogueira
CARVALHO,Cynara dos Santos
SALGADO,Derlyene Lucas
PIO,Rafael
SILVA,Daniel Fernandes da
PINHEIRO,Ana Carla Marques
SOUZA,Vanessa Rios de
dc.subject.por.fl_str_mv Physalis L.
different species
characterization
jelly processing
harmonization
topic Physalis L.
different species
characterization
jelly processing
harmonization
description Abstract Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.
publishDate 2018
dc.date.none.fl_str_mv 2018-03-01
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=S0101-20612018000100112
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100112
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.01317
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.38 n.1 2018
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
_version_ 1752126322415501312

Registros relacionados