Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , |
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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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) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126316500484096 |