Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/32973 |
Resumo: | The aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of trolox g -1) and higher content of vitamin C (3.59mg 100g-1). As the acidity, it ranged from 4.09 to 5.81 g of malic acid 100g-1 (‘Tenra’ and ‘Seleta’, respectively). Regarding color, the color parameter L* varied from 32.14 to 36.83, a* ranged from 2.87 to 5.20, b* ranged from 16.57 to 20.42, Chroma ranged from 16.67 to 21.02 and °Hue ranged from 74.94 to 80.18. Regarding the texture, the jellies produced from ‘Centenária’ and ‘Tenra’ were characterized by having the highest values of hardness (1.21 and 1.23N, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45N, respectively). The jelly obtained from the ‘Centenária’ still showed the highest adhesiveness (2.27N s-1) and springiness (0.99). Already jellies prepared by ‘Cascatence’ showed the highest cohesiveness values (0.68). The jellies prepared with different pear cultivars showed good sensory acceptance for all measured properties, with average scores ranging between the hedonic terms “liked slightly” to “liked very much”. Cultivars of subtropical pear trees present different physicochemical characteristics, resulting in jellies with different physicochemical characteristics and rheological properties. Processing in the form of jelly is extremely viable due to the good acceptance by consumers of all formulations elaborated. |
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Hybrid cultivars of pear in subtropics regions: processing ability in the form of jellyCultivares de peras híbridas em regiões subtropicais: aptidão para processamento na forma de geleiaPyrus communisPyrus pyrifoliaSensory acceptanceAceitação sensorialPeras - GeleiaPear - JellyThe aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of trolox g -1) and higher content of vitamin C (3.59mg 100g-1). As the acidity, it ranged from 4.09 to 5.81 g of malic acid 100g-1 (‘Tenra’ and ‘Seleta’, respectively). Regarding color, the color parameter L* varied from 32.14 to 36.83, a* ranged from 2.87 to 5.20, b* ranged from 16.57 to 20.42, Chroma ranged from 16.67 to 21.02 and °Hue ranged from 74.94 to 80.18. Regarding the texture, the jellies produced from ‘Centenária’ and ‘Tenra’ were characterized by having the highest values of hardness (1.21 and 1.23N, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45N, respectively). The jelly obtained from the ‘Centenária’ still showed the highest adhesiveness (2.27N s-1) and springiness (0.99). Already jellies prepared by ‘Cascatence’ showed the highest cohesiveness values (0.68). The jellies prepared with different pear cultivars showed good sensory acceptance for all measured properties, with average scores ranging between the hedonic terms “liked slightly” to “liked very much”. Cultivars of subtropical pear trees present different physicochemical characteristics, resulting in jellies with different physicochemical characteristics and rheological properties. Processing in the form of jelly is extremely viable due to the good acceptance by consumers of all formulations elaborated.O objetivo deste estudo foi caracterizar cinco diferentes cultivares híbridas de peras (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ e ‘Seleta’) implantadas em regiões subtropicais do Brasil quanto as caracteristicas físico-química, compostos bioativos e atividade antioxidante, bem como avaliar a influência destas cultivares sobre as características físico-químicas, propriedades reológicas e aceitação sensorial da geleia obtida, para identificação de cultivares com maior potentcial para a utilização industrial. Com relação aos compostos bioativos e atividade antioxidante, pode-se observar que a cultivar ‘Seleta’ caracterizou-se pelo maior teor de fenólicos (57,68mg GAEs 100 g-1), maior atividade antioxidante (13,56% de sequestro de DPPH e 1,25μM de trolox g-1) e se destaca devido ao seu maior teor de vitamina C (3,59mg 100g-1). A acidez, variou de 4,09 a 5,81g de ácido málico 100 g-1 (‘Tenra’ e ‘Seleta’, respectivamente). Em relação à cor, o parâmetro de cor L* variou de 32,14 a 36,83, a* variou de 2,87 a 5,20, b* variou de 16,67 a 20,42, Chroma variou de 16,57 a 21,02 e °Hue variou de 74,94 a 80,18. Em relação à textura, as geleias produzidas a partir de ‘Centenária’ e ‘Tenra’ caracterizam-se por apresentar os maiores valores de dureza (1,21 e 1,23N, respectivamente), gomosidade (0,42 e 0,45N, respectivamente) e mastigabilidade (0,40 e 0,45, respectivamente). A geleia obtida da ‘Centenária’ ainda apresentava a maior adesividade (2,27N s-1) e a elasticidade (0,99). Já as geleias preparadas com a ‘Cascatence’ apresentaram os maiores valores de coesividade (0,68). As geleias preparadas com diferentes cultivares de pera mostraram boa aceitação sensorial para todas as propriedades avaliadas, com notas médias variando entre os termos hedônicos “gostei ligeiramente” e “gostei muito”. As cultivares de pereiras subtropicais apresentam características físico-químicas diferentes, resultando em geleias com características físico-químicas e propriedades reológicas distintas. O processamento sob a forma de geleia é extremamente viável devido à boa aceitação por parte dos consumidores de todas as formulações elaboradas.Universidade Federal de Santa Maria2019-02-22T17:57:41Z2019-02-22T17:57:41Z2017-11info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCURI, P. N. et al. Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly. Ciência Rural, Santa Maria, v. 47, n. 11, p. 1-7, Nov. 2017. doi: 10.1590/0103-8478cr20170331.http://repositorio.ufla.br/jspui/handle/1/32973Ciência Ruralreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessCuri, Paula NogueiraBisi, Rayane BarcelosSalgado, Derlyene LucasBarbosa, Caio Morais de AlcântaraPio, RafaelSouza, Vanessa Rios deeng2019-02-22T17:57:41Zoai:localhost:1/32973Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2019-02-22T17:57:41Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly Cultivares de peras híbridas em regiões subtropicais: aptidão para processamento na forma de geleia |
title |
Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly |
spellingShingle |
Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly Curi, Paula Nogueira Pyrus communis Pyrus pyrifolia Sensory acceptance Aceitação sensorial Peras - Geleia Pear - Jelly |
title_short |
Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly |
title_full |
Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly |
title_fullStr |
Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly |
title_full_unstemmed |
Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly |
title_sort |
Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly |
author |
Curi, Paula Nogueira |
author_facet |
Curi, Paula Nogueira Bisi, Rayane Barcelos Salgado, Derlyene Lucas Barbosa, Caio Morais de Alcântara Pio, Rafael Souza, Vanessa Rios de |
author_role |
author |
author2 |
Bisi, Rayane Barcelos Salgado, Derlyene Lucas Barbosa, Caio Morais de Alcântara Pio, Rafael Souza, Vanessa Rios de |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Curi, Paula Nogueira Bisi, Rayane Barcelos Salgado, Derlyene Lucas Barbosa, Caio Morais de Alcântara Pio, Rafael Souza, Vanessa Rios de |
dc.subject.por.fl_str_mv |
Pyrus communis Pyrus pyrifolia Sensory acceptance Aceitação sensorial Peras - Geleia Pear - Jelly |
topic |
Pyrus communis Pyrus pyrifolia Sensory acceptance Aceitação sensorial Peras - Geleia Pear - Jelly |
description |
The aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of trolox g -1) and higher content of vitamin C (3.59mg 100g-1). As the acidity, it ranged from 4.09 to 5.81 g of malic acid 100g-1 (‘Tenra’ and ‘Seleta’, respectively). Regarding color, the color parameter L* varied from 32.14 to 36.83, a* ranged from 2.87 to 5.20, b* ranged from 16.57 to 20.42, Chroma ranged from 16.67 to 21.02 and °Hue ranged from 74.94 to 80.18. Regarding the texture, the jellies produced from ‘Centenária’ and ‘Tenra’ were characterized by having the highest values of hardness (1.21 and 1.23N, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45N, respectively). The jelly obtained from the ‘Centenária’ still showed the highest adhesiveness (2.27N s-1) and springiness (0.99). Already jellies prepared by ‘Cascatence’ showed the highest cohesiveness values (0.68). The jellies prepared with different pear cultivars showed good sensory acceptance for all measured properties, with average scores ranging between the hedonic terms “liked slightly” to “liked very much”. Cultivars of subtropical pear trees present different physicochemical characteristics, resulting in jellies with different physicochemical characteristics and rheological properties. Processing in the form of jelly is extremely viable due to the good acceptance by consumers of all formulations elaborated. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-11 2019-02-22T17:57:41Z 2019-02-22T17:57:41Z |
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. Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly. Ciência Rural, Santa Maria, v. 47, n. 11, p. 1-7, Nov. 2017. doi: 10.1590/0103-8478cr20170331. http://repositorio.ufla.br/jspui/handle/1/32973 |
identifier_str_mv |
CURI, P. N. et al. Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly. Ciência Rural, Santa Maria, v. 47, n. 11, p. 1-7, Nov. 2017. doi: 10.1590/0103-8478cr20170331. |
url |
http://repositorio.ufla.br/jspui/handle/1/32973 |
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 |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural 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_ |
1807835108891164672 |