Processing potential of jellies from subtropical loquat cultivars

Detalhes bibliográficos
Autor(a) principal: Curi, Paula Nogueira
Data de Publicação: 2017
Outros Autores: Nogueira, Paulyene Vieira, Almeida, Aline Botelho de, Carvalho, Cynara dos Santos, Pio, Rafael, Pasqual, Moacir, 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/1/32909
Resumo: To increase the availability to consumers and add more value to loquat (Eriobotrya japonica Lindl.), which is a very perishable and seasonal fruit, and in order to identify which cultivars grown in subtropical regions are more suitable for jelly processing, the objective of this study was to evaluate the influence of different loquat cultivars (Fukuhara, Kurisaki, Mizumo, Mizuho and Mizauto) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. Based on sensory acceptance the most suitable loquat cultivars for jelly processing are Kurisaki and Mizuho. In this study it was found that the consumer prefers a more acidic, less sweet, less firm or softer loquat jelly, clearer with a more intense red color.
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spelling Processing potential of jellies from subtropical loquat cultivarsLoquat - Physicochemical characteristicsEriobotrya japonicaLoquat - JellyNêspera - Características físico-químicasNêspera - GeléiaTo increase the availability to consumers and add more value to loquat (Eriobotrya japonica Lindl.), which is a very perishable and seasonal fruit, and in order to identify which cultivars grown in subtropical regions are more suitable for jelly processing, the objective of this study was to evaluate the influence of different loquat cultivars (Fukuhara, Kurisaki, Mizumo, Mizuho and Mizauto) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. Based on sensory acceptance the most suitable loquat cultivars for jelly processing are Kurisaki and Mizuho. In this study it was found that the consumer prefers a more acidic, less sweet, less firm or softer loquat jelly, clearer with a more intense red color.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-02-22T12:50:02Z2019-02-22T12:50:02Z2017-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCURI, P. N. et al. Processing potential of jellies from subtropical loquat cultivars. Food Science and Technology, Campinas, v. 37, n. 1, p. 70-75, jan./mar. 2017.http://repositorio.ufla.br/jspui/handle/1/32909Food 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 NogueiraNogueira, Paulyene VieiraAlmeida, Aline Botelho deCarvalho, Cynara dos SantosPio, RafaelPasqual, MoacirSouza, Vanessa Rios deeng2023-05-26T18:43:21Zoai:localhost:1/32909Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-26T18:43:21Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Processing potential of jellies from subtropical loquat cultivars
title Processing potential of jellies from subtropical loquat cultivars
spellingShingle Processing potential of jellies from subtropical loquat cultivars
Curi, Paula Nogueira
Loquat - Physicochemical characteristics
Eriobotrya japonica
Loquat - Jelly
Nêspera - Características físico-químicas
Nêspera - Geléia
title_short Processing potential of jellies from subtropical loquat cultivars
title_full Processing potential of jellies from subtropical loquat cultivars
title_fullStr Processing potential of jellies from subtropical loquat cultivars
title_full_unstemmed Processing potential of jellies from subtropical loquat cultivars
title_sort Processing potential of jellies from subtropical loquat cultivars
author Curi, Paula Nogueira
author_facet Curi, Paula Nogueira
Nogueira, Paulyene Vieira
Almeida, Aline Botelho de
Carvalho, Cynara dos Santos
Pio, Rafael
Pasqual, Moacir
Souza, Vanessa Rios de
author_role author
author2 Nogueira, Paulyene Vieira
Almeida, Aline Botelho de
Carvalho, Cynara dos Santos
Pio, Rafael
Pasqual, Moacir
Souza, Vanessa Rios de
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Curi, Paula Nogueira
Nogueira, Paulyene Vieira
Almeida, Aline Botelho de
Carvalho, Cynara dos Santos
Pio, Rafael
Pasqual, Moacir
Souza, Vanessa Rios de
dc.subject.por.fl_str_mv Loquat - Physicochemical characteristics
Eriobotrya japonica
Loquat - Jelly
Nêspera - Características físico-químicas
Nêspera - Geléia
topic Loquat - Physicochemical characteristics
Eriobotrya japonica
Loquat - Jelly
Nêspera - Características físico-químicas
Nêspera - Geléia
description To increase the availability to consumers and add more value to loquat (Eriobotrya japonica Lindl.), which is a very perishable and seasonal fruit, and in order to identify which cultivars grown in subtropical regions are more suitable for jelly processing, the objective of this study was to evaluate the influence of different loquat cultivars (Fukuhara, Kurisaki, Mizumo, Mizuho and Mizauto) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. Based on sensory acceptance the most suitable loquat cultivars for jelly processing are Kurisaki and Mizuho. In this study it was found that the consumer prefers a more acidic, less sweet, less firm or softer loquat jelly, clearer with a more intense red color.
publishDate 2017
dc.date.none.fl_str_mv 2017-01
2019-02-22T12:50:02Z
2019-02-22T12:50:02Z
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 CURI, P. N. et al. Processing potential of jellies from subtropical loquat cultivars. Food Science and Technology, Campinas, v. 37, n. 1, p. 70-75, jan./mar. 2017.
http://repositorio.ufla.br/jspui/handle/1/32909
identifier_str_mv CURI, P. N. et al. Processing potential of jellies from subtropical loquat cultivars. Food Science and Technology, Campinas, v. 37, n. 1, p. 70-75, jan./mar. 2017.
url http://repositorio.ufla.br/jspui/handle/1/32909
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
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