Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly

Detalhes bibliográficos
Autor(a) principal: Lago-Vanzela,Ellen Silva
Data de Publicação: 2011
Outros Autores: Santos,Ginaldo Vieira dos, Lima,Fernanda Arcaro de, Gomes,Eleni, da Silva,Roberto
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=S0101-20612011000300018
Resumo: In Brazil, several little economically explored fruits have good potential as raw material for the agro-industry. This study aimed to produce and determine the physical-chemical and sensory characteristics of light jambolan jelly. This fruit has intense purple color, which gave the jellies - both standard and light - a quite attractive visual aspect. The light jellies exhibited similar physical-chemical characteristics to the ones developed through the conventional method and; with the proportion of sweeteners used, the caloric values of the formulations were reduced to the range of 41 to 53%, attending the requirements of the Brazilian legislation for this type of product. The sensory profile obtained for the 4 light formulations developed, clearly showed the tasters' preference for the jelly elaborated with the association of cyclamate and saccharin. Thus, the results revealed good perspectives for the application of this fruit in the food industry.
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spelling Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jellyjambolanlight jellysweetenerIn Brazil, several little economically explored fruits have good potential as raw material for the agro-industry. This study aimed to produce and determine the physical-chemical and sensory characteristics of light jambolan jelly. This fruit has intense purple color, which gave the jellies - both standard and light - a quite attractive visual aspect. The light jellies exhibited similar physical-chemical characteristics to the ones developed through the conventional method and; with the proportion of sweeteners used, the caloric values of the formulations were reduced to the range of 41 to 53%, attending the requirements of the Brazilian legislation for this type of product. The sensory profile obtained for the 4 light formulations developed, clearly showed the tasters' preference for the jelly elaborated with the association of cyclamate and saccharin. Thus, the results revealed good perspectives for the application of this fruit in the food industry.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300018Food Science and Technology v.31 n.3 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000300018info:eu-repo/semantics/openAccessLago-Vanzela,Ellen SilvaSantos,Ginaldo Vieira dosLima,Fernanda Arcaro deGomes,Elenida Silva,Robertoeng2011-10-21T00:00:00Zoai:scielo:S0101-20612011000300018Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-10-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly
title Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly
spellingShingle Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly
Lago-Vanzela,Ellen Silva
jambolan
light jelly
sweetener
title_short Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly
title_full Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly
title_fullStr Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly
title_full_unstemmed Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly
title_sort Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly
author Lago-Vanzela,Ellen Silva
author_facet Lago-Vanzela,Ellen Silva
Santos,Ginaldo Vieira dos
Lima,Fernanda Arcaro de
Gomes,Eleni
da Silva,Roberto
author_role author
author2 Santos,Ginaldo Vieira dos
Lima,Fernanda Arcaro de
Gomes,Eleni
da Silva,Roberto
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Lago-Vanzela,Ellen Silva
Santos,Ginaldo Vieira dos
Lima,Fernanda Arcaro de
Gomes,Eleni
da Silva,Roberto
dc.subject.por.fl_str_mv jambolan
light jelly
sweetener
topic jambolan
light jelly
sweetener
description In Brazil, several little economically explored fruits have good potential as raw material for the agro-industry. This study aimed to produce and determine the physical-chemical and sensory characteristics of light jambolan jelly. This fruit has intense purple color, which gave the jellies - both standard and light - a quite attractive visual aspect. The light jellies exhibited similar physical-chemical characteristics to the ones developed through the conventional method and; with the proportion of sweeteners used, the caloric values of the formulations were reduced to the range of 41 to 53%, attending the requirements of the Brazilian legislation for this type of product. The sensory profile obtained for the 4 light formulations developed, clearly showed the tasters' preference for the jelly elaborated with the association of cyclamate and saccharin. Thus, the results revealed good perspectives for the application of this fruit in the food industry.
publishDate 2011
dc.date.none.fl_str_mv 2011-09-01
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=S0101-20612011000300018
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300018
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000300018
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.31 n.3 2011
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)
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