Evaluation of physical chemical parameters of mixed jelly from cagaita (Eugenia dysenterica) and mangaba (Hancornia speciosa) pulps.

Detalhes bibliográficos
Autor(a) principal: Silva, Flavio Santos
Data de Publicação: 2021
Outros Autores: Silva , Leandro Santos, Barros, Flávio Pedro Dias, Rodrigues Filho, Delson Pinto, Barros, Samara Kelly Amaral, Pinedo, Aroldo Arévalo, Zuniga, Abraham Damian Giraldo, Dantas, Vanderson Vasconcelos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/24226
Resumo: The aim of this study was to evaluate the physical chemical parameters of jelly mix from the pulp of cagaita (Eugenia dysenterica) and mangaba (Hancoria speciosa) through analysis of moisture, fat, proteins, ash, acidity, pH, beta carotene, total sugars, solids solubles (ºBrix), vitamin C, total caloric value (VET), total dietary fiber and colorimetry. The jelly was made with 40% of the cagaita pulp and 60% of the mangaba pulp, corresponding to the extra type of jelly (ratio 50:50 parts of pulp and sugar). The pulps were extracted by mechanical pulping using a 1.5 mm sieve. The mix jelly had a pH around 3.2 and was characteristic of a semi-solid jelly. The soluble solids content was 65.75 and the vitamin C constituent was 60.89 (mg 100g-1), proving to be a good source of this vitamin and nutrients.
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spelling Evaluation of physical chemical parameters of mixed jelly from cagaita (Eugenia dysenterica) and mangaba (Hancornia speciosa) pulps.Evaluation of physical chemical parameters of mixed jelly from cagaita (Eugenia dysenterica) and mangaba (Hancornia speciosa) pulps.Avaliação dos parâmetros físicos químicos de geleia mix de polpas de cagaita (Eugenia dysenterica) e mangaba (Hancornia speciosa)Dysenteric eugenicsSpecious HancoriaFormulationGelAnalysis.Eugenesia disentéricaHancoria engañosaFormulaciónGelAnálisis.Eugenia dysentericaHancoria speciosaFormulaçãoGelAnálises.The aim of this study was to evaluate the physical chemical parameters of jelly mix from the pulp of cagaita (Eugenia dysenterica) and mangaba (Hancoria speciosa) through analysis of moisture, fat, proteins, ash, acidity, pH, beta carotene, total sugars, solids solubles (ºBrix), vitamin C, total caloric value (VET), total dietary fiber and colorimetry. The jelly was made with 40% of the cagaita pulp and 60% of the mangaba pulp, corresponding to the extra type of jelly (ratio 50:50 parts of pulp and sugar). The pulps were extracted by mechanical pulping using a 1.5 mm sieve. The mix jelly had a pH around 3.2 and was characteristic of a semi-solid jelly. The soluble solids content was 65.75 and the vitamin C constituent was 60.89 (mg 100g-1), proving to be a good source of this vitamin and nutrients.El objetivo de este estudio fue evaluar los parámetros físico-químicos de la mezcla de gelatina de la pulpa de cagaita (Eugenia dysenterica) y mangaba (Hancoria speciosa) mediante análisis de humedad, grasas, proteínas, cenizas, acidez, pH, betacaroteno, azúcares totales., sólidos solubles (ºBrix), vitamina C, valor calórico total (VET), fibra dietética total y colorimetría. La gelatina se elaboró con 40% de pulpa de cagaita y 60% de pulpa de mangaba, correspondiente al tipo extra de gelatina (proporción 50:50 partes de pulpa y azúcar). Las pulpas se extrajeron mediante pulpado mecánico utilizando un tamiz de 1,5 mm. La gelatina de mezcla tenía un pH de alrededor de 3,2 y era característica de una gelatina semisólida. El contenido de sólidos solubles fue de 65,75 y el constituyente de vitamina C fue de 60,89 (mg 100g-1), demostrando ser una buena fuente de esta vitamina y nutrientes.O objetivo deste estudo foi avaliar os parâmetros físicos químicos de geleia mix da polpa de cagaita (Eugenia dysenterica) e mangaba (Hancoria speciosa) através de análises de umidade, gordura, proteínas, cinzas, acidez, pH, beta caroteno, açúcares totais, sólidos solúveis (ºBrix), vitamina C, valor calórico total (VET), fibra alimentar total e colorimetria. A geleia foi elaborada com 40% da polpa de cagaita e 60 % da polpa de mangaba correspondendo à geleia do tipo extra (proporção 50:50 partes de polpa e açúcar). As polpas foram extraídas por despolpamento mecânico utilizando peneira com vazão de 1,5 mm. A geleia mix apresentou pH em torno de 3,2 e característica de geleia semissólida. O teor de sólidos solúveis foi de 65,75 e o constituinte de vitamina C de 60,89 (mg 100g-1), mostrando-se uma boa fonte desta vitamina e de nutrientes.Research, Society and Development2021-12-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2422610.33448/rsd-v10i16.24226Research, Society and Development; Vol. 10 No. 16; e581101624226Research, Society and Development; Vol. 10 Núm. 16; e581101624226Research, Society and Development; v. 10 n. 16; e5811016242262525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/24226/21248Copyright (c) 2021 Flavio Santos Silva; Leandro Santos Silva ; Flávio Pedro Dias Barros; Delson Pinto Rodrigues Filho; Samara Kelly Amaral Barros; Aroldo Arévalo Pinedo; Abraham Damian Giraldo Zuniga; Vanderson Vasconcelos Dantashttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Flavio SantosSilva , Leandro Santos Barros, Flávio Pedro Dias Rodrigues Filho, Delson Pinto Barros, Samara Kelly Amaral Pinedo, Aroldo Arévalo Zuniga, Abraham Damian Giraldo Dantas, Vanderson Vasconcelos 2021-12-20T11:03:07Zoai:ojs.pkp.sfu.ca:article/24226Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:51.620727Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of physical chemical parameters of mixed jelly from cagaita (Eugenia dysenterica) and mangaba (Hancornia speciosa) pulps.
Evaluation of physical chemical parameters of mixed jelly from cagaita (Eugenia dysenterica) and mangaba (Hancornia speciosa) pulps.
Avaliação dos parâmetros físicos químicos de geleia mix de polpas de cagaita (Eugenia dysenterica) e mangaba (Hancornia speciosa)
title Evaluation of physical chemical parameters of mixed jelly from cagaita (Eugenia dysenterica) and mangaba (Hancornia speciosa) pulps.
spellingShingle Evaluation of physical chemical parameters of mixed jelly from cagaita (Eugenia dysenterica) and mangaba (Hancornia speciosa) pulps.
Silva, Flavio Santos
Dysenteric eugenics
Specious Hancoria
Formulation
Gel
Analysis.
Eugenesia disentérica
Hancoria engañosa
Formulación
Gel
Análisis.
Eugenia dysenterica
Hancoria speciosa
Formulação
Gel
Análises.
title_short Evaluation of physical chemical parameters of mixed jelly from cagaita (Eugenia dysenterica) and mangaba (Hancornia speciosa) pulps.
title_full Evaluation of physical chemical parameters of mixed jelly from cagaita (Eugenia dysenterica) and mangaba (Hancornia speciosa) pulps.
title_fullStr Evaluation of physical chemical parameters of mixed jelly from cagaita (Eugenia dysenterica) and mangaba (Hancornia speciosa) pulps.
title_full_unstemmed Evaluation of physical chemical parameters of mixed jelly from cagaita (Eugenia dysenterica) and mangaba (Hancornia speciosa) pulps.
title_sort Evaluation of physical chemical parameters of mixed jelly from cagaita (Eugenia dysenterica) and mangaba (Hancornia speciosa) pulps.
author Silva, Flavio Santos
author_facet Silva, Flavio Santos
Silva , Leandro Santos
Barros, Flávio Pedro Dias
Rodrigues Filho, Delson Pinto
Barros, Samara Kelly Amaral
Pinedo, Aroldo Arévalo
Zuniga, Abraham Damian Giraldo
Dantas, Vanderson Vasconcelos
author_role author
author2 Silva , Leandro Santos
Barros, Flávio Pedro Dias
Rodrigues Filho, Delson Pinto
Barros, Samara Kelly Amaral
Pinedo, Aroldo Arévalo
Zuniga, Abraham Damian Giraldo
Dantas, Vanderson Vasconcelos
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Silva, Flavio Santos
Silva , Leandro Santos
Barros, Flávio Pedro Dias
Rodrigues Filho, Delson Pinto
Barros, Samara Kelly Amaral
Pinedo, Aroldo Arévalo
Zuniga, Abraham Damian Giraldo
Dantas, Vanderson Vasconcelos
dc.subject.por.fl_str_mv Dysenteric eugenics
Specious Hancoria
Formulation
Gel
Analysis.
Eugenesia disentérica
Hancoria engañosa
Formulación
Gel
Análisis.
Eugenia dysenterica
Hancoria speciosa
Formulação
Gel
Análises.
topic Dysenteric eugenics
Specious Hancoria
Formulation
Gel
Analysis.
Eugenesia disentérica
Hancoria engañosa
Formulación
Gel
Análisis.
Eugenia dysenterica
Hancoria speciosa
Formulação
Gel
Análises.
description The aim of this study was to evaluate the physical chemical parameters of jelly mix from the pulp of cagaita (Eugenia dysenterica) and mangaba (Hancoria speciosa) through analysis of moisture, fat, proteins, ash, acidity, pH, beta carotene, total sugars, solids solubles (ºBrix), vitamin C, total caloric value (VET), total dietary fiber and colorimetry. The jelly was made with 40% of the cagaita pulp and 60% of the mangaba pulp, corresponding to the extra type of jelly (ratio 50:50 parts of pulp and sugar). The pulps were extracted by mechanical pulping using a 1.5 mm sieve. The mix jelly had a pH around 3.2 and was characteristic of a semi-solid jelly. The soluble solids content was 65.75 and the vitamin C constituent was 60.89 (mg 100g-1), proving to be a good source of this vitamin and nutrients.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-19
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/24226
10.33448/rsd-v10i16.24226
url https://rsdjournal.org/index.php/rsd/article/view/24226
identifier_str_mv 10.33448/rsd-v10i16.24226
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/24226/21248
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 16; e581101624226
Research, Society and Development; Vol. 10 Núm. 16; e581101624226
Research, Society and Development; v. 10 n. 16; e581101624226
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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