Optimization of native Brazilian fruit jelly through desirability-based mixture design

Detalhes bibliográficos
Autor(a) principal: Curi, Paula Nogueira
Data de Publicação: 2018
Outros Autores: Almeida, Aline Botelho de, Pio, Rafael, Lima, Luiz Carlos de Oliveira, Nunes, Cleiton Antônio, Souza, Vanessa Rios de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/33082
Resumo: Faced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should contain: 40-100% jabuticaba, 0-30% cambuci and 0-20% pitanga.
id UFLA_4bac6f1d11082876df4f330d0458d39d
oai_identifier_str oai:localhost:1/33082
network_acronym_str UFLA
network_name_str Repositório Institucional da UFLA
repository_id_str
spelling Optimization of native Brazilian fruit jelly through desirability-based mixture designMixed fruit jellyNutritional qualitySensory acceptanceDesirability functionGeléia de frutas mistasQualidade nutricionalAceitação sensorialFunção de desejabilidadeFaced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should contain: 40-100% jabuticaba, 0-30% cambuci and 0-20% pitanga.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-02-27T11:43:56Z2019-02-27T11:43:56Z2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCURRI, P. N. et al. Optimization of native Brazilian fruit jelly through desirability-based mixture design. Food Science and Technology, Campinas, 2018. doi: 10.1590/fst.31817.http://repositorio.ufla.br/jspui/handle/1/33082Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessCuri, Paula NogueiraAlmeida, Aline Botelho dePio, RafaelLima, Luiz Carlos de OliveiraNunes, Cleiton AntônioSouza, Vanessa Rios deeng2023-05-26T18:43:59Zoai:localhost:1/33082Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-26T18:43:59Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Optimization of native Brazilian fruit jelly through desirability-based mixture design
title Optimization of native Brazilian fruit jelly through desirability-based mixture design
spellingShingle Optimization of native Brazilian fruit jelly through desirability-based mixture design
Curi, Paula Nogueira
Mixed fruit jelly
Nutritional quality
Sensory acceptance
Desirability function
Geléia de frutas mistas
Qualidade nutricional
Aceitação sensorial
Função de desejabilidade
title_short Optimization of native Brazilian fruit jelly through desirability-based mixture design
title_full Optimization of native Brazilian fruit jelly through desirability-based mixture design
title_fullStr Optimization of native Brazilian fruit jelly through desirability-based mixture design
title_full_unstemmed Optimization of native Brazilian fruit jelly through desirability-based mixture design
title_sort Optimization of native Brazilian fruit jelly through desirability-based mixture design
author Curi, Paula Nogueira
author_facet Curi, Paula Nogueira
Almeida, Aline Botelho de
Pio, Rafael
Lima, Luiz Carlos de Oliveira
Nunes, Cleiton Antônio
Souza, Vanessa Rios de
author_role author
author2 Almeida, Aline Botelho de
Pio, Rafael
Lima, Luiz Carlos de Oliveira
Nunes, Cleiton Antônio
Souza, Vanessa Rios de
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Curi, Paula Nogueira
Almeida, Aline Botelho de
Pio, Rafael
Lima, Luiz Carlos de Oliveira
Nunes, Cleiton Antônio
Souza, Vanessa Rios de
dc.subject.por.fl_str_mv Mixed fruit jelly
Nutritional quality
Sensory acceptance
Desirability function
Geléia de frutas mistas
Qualidade nutricional
Aceitação sensorial
Função de desejabilidade
topic Mixed fruit jelly
Nutritional quality
Sensory acceptance
Desirability function
Geléia de frutas mistas
Qualidade nutricional
Aceitação sensorial
Função de desejabilidade
description Faced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should contain: 40-100% jabuticaba, 0-30% cambuci and 0-20% pitanga.
publishDate 2018
dc.date.none.fl_str_mv 2018
2019-02-27T11:43:56Z
2019-02-27T11:43:56Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv CURRI, P. N. et al. Optimization of native Brazilian fruit jelly through desirability-based mixture design. Food Science and Technology, Campinas, 2018. doi: 10.1590/fst.31817.
http://repositorio.ufla.br/jspui/handle/1/33082
identifier_str_mv CURRI, P. N. et al. Optimization of native Brazilian fruit jelly through desirability-based mixture design. Food Science and Technology, Campinas, 2018. doi: 10.1590/fst.31817.
url http://repositorio.ufla.br/jspui/handle/1/33082
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1815439141431672832

Registros relacionados