Mixed pineapple jelly with pepper: preparation from pectin extracted from green apples and sensory, physicochemical, and microbiological characterization
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/32660 |
Resumo: | Jelly is a word of French origin that means to solidify or gel. The product has a semi-transparent appearance and good consistency. For the preparation of the jelly, pineapple, pepper, pectin, sucrose, water and citric acid were used. Sensory characterization was performed by applying the Hedonic Acceptance Scale Test and the Attitude or Intention Scale Affective Test. The physicochemical parameters analyzed were pH, total titratable acidity, moisture and ash content and the microbiological analyzes determined Total Coliforms, molds and yeasts. The results of the sensory analysis indicated that 74.3% of the tasters liked it extremely and liked it moderately and 54.3% of the tasters would always eat and would eat often. In the physicochemical parameters, the jelly had a pH value of 3.8 and an average ATT content of 0.54%. In relation to the obtained moisture content (35.32%), this is in accordance with the Brazilian Legislation. Regarding the ash content obtained (4.11%), it should be noted that the current legislation for jellies does not mention the minimum ash content for the product. The result for Molds and Yeasts was <10 CFU/mL and for Total Count and Total Coliforms they were < 3.0 MPN, in accordance with current legal standards. It is concluded that the formulation of pineapple jelly with pepper made from pectin extracted from green apple showed good sensory acceptance, being within the established standards, with the absence of disease-causing microorganisms, being considered safe from a microbiological point of view. |
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Mixed pineapple jelly with pepper: preparation from pectin extracted from green apples and sensory, physicochemical, and microbiological characterizationGelatina mixta de piña con Pimienta: preparado a base de pectina extraída de manzanas verdes y caracterización sensorial, fisicoquímica y microbiológicaGeleia mista de abacaxi com pimenta: elaboração a partir da pectina extraída da maçã verde e caracterização sensorial, físico-química e microbiológicaAlimentosControle de qualidadeCocção.AlimentaciónControl de calidadCocción.FoodQuality controlCooking.Jelly is a word of French origin that means to solidify or gel. The product has a semi-transparent appearance and good consistency. For the preparation of the jelly, pineapple, pepper, pectin, sucrose, water and citric acid were used. Sensory characterization was performed by applying the Hedonic Acceptance Scale Test and the Attitude or Intention Scale Affective Test. The physicochemical parameters analyzed were pH, total titratable acidity, moisture and ash content and the microbiological analyzes determined Total Coliforms, molds and yeasts. The results of the sensory analysis indicated that 74.3% of the tasters liked it extremely and liked it moderately and 54.3% of the tasters would always eat and would eat often. In the physicochemical parameters, the jelly had a pH value of 3.8 and an average ATT content of 0.54%. In relation to the obtained moisture content (35.32%), this is in accordance with the Brazilian Legislation. Regarding the ash content obtained (4.11%), it should be noted that the current legislation for jellies does not mention the minimum ash content for the product. The result for Molds and Yeasts was <10 CFU/mL and for Total Count and Total Coliforms they were < 3.0 MPN, in accordance with current legal standards. It is concluded that the formulation of pineapple jelly with pepper made from pectin extracted from green apple showed good sensory acceptance, being within the established standards, with the absence of disease-causing microorganisms, being considered safe from a microbiological point of view.Jelly es una palabra de origen francés que significa solidificar o gelificar. El producto tiene un aspecto semitransparente y buena consistencia. Para la elaboración de la gelatina se utilizó piña, pimienta, pectina, sacarosa, agua y ácido cítrico. La caracterización sensorial se realizó aplicando el Test de la Escala de Aceptación Hedónica y el Test de la Escala de Actitud o Intención Afectivo. Los parámetros fisicoquímicos analizados fueron pH, acidez total titulable, humedad y contenido de cenizas y los análisis microbiológicos determinaron Coliformes Totales, mohos y levaduras. Los resultados del análisis sensorial indicaron que al 74,3% de los catadores le gustó mucho y le gustó moderadamente y el 54,3% de los catadores siempre comería y comería a menudo. En términos de parámetros fisicoquímicos, la gelatina tenía un valor de pH de 3,8 y un contenido promedio de ATT de 0,54%. En relación al contenido de humedad obtenido (35,32%), éste está de acuerdo con la Legislación Brasileña. En cuanto al contenido de ceniza obtenido (4,11%), cabe señalar que la legislación vigente para jaleas no menciona el contenido mínimo de ceniza para el producto. El resultado para Mohos y Levaduras fue <10 UFC/mL y para Conteo Total y Coliformes Totales fue < 3.0 MPN, de acuerdo con las normas legales vigentes. Se concluye que la formulación de gelatina de piña con pimiento a base de pectina extraída de manzana verde presentó buena aceptación sensorial, estando dentro de los estándares establecidos, con ausencia de microorganismos causantes de enfermedades, considerándose segura desde el punto de vista microbiológico.Geleia trata-se de uma palavra de origem francesa que significa solidificar ou gelificar. O produto possui aspecto semitransparente e boa consistência. Para elaboração da geleia foi utilizado abacaxi, pimenta, pectina, sacarose, água e ácido cítrico. A caracterização sensorial foi realizada pela aplicação do Teste da escala hedônica de aceitação e do Teste afetivo de escala de atitude ou de intenção. Os parâmetros físico-químicos analisados foram pH, acidez total titulável, teor de umidade e cinzas e as análises microbiológicas determinaram Coliformes Totais, bolores e leveduras. Os resultados da análise sensorial indicaram que 74,3 % dos provadores gostaram extremamente e gostaram moderadamente e 54,3 % dos provadores comeriam sempre e comeriam frequentemente. Nos parâmetros físico-químicos a geleia apresentou valor de pH igual a 3,8 e teor médio de ATT igual a 0,54%. Em relação ao teor de umidade obtido (35,32%) este se encontra em conformidade com a Legislação Brasileira. Em relação ao teor de cinzas obtido (4,11%), salienta-se que a Legislação vigente para geleias não faz menção ao teor mínimo de cinzas para o produto. O resultado para Bolores e Leveduras foram de <10 UFC/mL e para Contagem total e Coliformes Totais foram < 3.0 NMP estando de acordo com os padrões legais vigentes. Conclui-se que a formulação da geleia de abacaxi com pimenta elaborada a partir da pectina extraída da maçã verde apresentou boa aceitação sensorial, estando dentro dos padrões estabelecidos, com ausência de microrganismos causadores de doenças, sendo considerada segura sob ponto de vista microbiológico.Research, Society and Development2022-08-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3266010.33448/rsd-v11i11.32660Research, Society and Development; Vol. 11 No. 11; e62111132660Research, Society and Development; Vol. 11 Núm. 11; e62111132660Research, Society and Development; v. 11 n. 11; e621111326602525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/32660/28201Copyright (c) 2022 Raissa Soares Penha Ferreira; Ricado Santos Silva; Anna Karolyne Lages Leal; Elis Cristina de Sousa Ferreira; Maria do Socorro Nahuz Lourençohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFerreira, Raissa Soares Penha Silva, Ricado Santos Leal, Anna Karolyne Lages Ferreira, Elis Cristina de Sousa Lourenço, Maria do Socorro Nahuz 2022-09-05T13:24:46Zoai:ojs.pkp.sfu.ca:article/32660Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:48:35.139888Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Mixed pineapple jelly with pepper: preparation from pectin extracted from green apples and sensory, physicochemical, and microbiological characterization Gelatina mixta de piña con Pimienta: preparado a base de pectina extraída de manzanas verdes y caracterización sensorial, fisicoquímica y microbiológica Geleia mista de abacaxi com pimenta: elaboração a partir da pectina extraída da maçã verde e caracterização sensorial, físico-química e microbiológica |
title |
Mixed pineapple jelly with pepper: preparation from pectin extracted from green apples and sensory, physicochemical, and microbiological characterization |
spellingShingle |
Mixed pineapple jelly with pepper: preparation from pectin extracted from green apples and sensory, physicochemical, and microbiological characterization Ferreira, Raissa Soares Penha Alimentos Controle de qualidade Cocção. Alimentación Control de calidad Cocción. Food Quality control Cooking. |
title_short |
Mixed pineapple jelly with pepper: preparation from pectin extracted from green apples and sensory, physicochemical, and microbiological characterization |
title_full |
Mixed pineapple jelly with pepper: preparation from pectin extracted from green apples and sensory, physicochemical, and microbiological characterization |
title_fullStr |
Mixed pineapple jelly with pepper: preparation from pectin extracted from green apples and sensory, physicochemical, and microbiological characterization |
title_full_unstemmed |
Mixed pineapple jelly with pepper: preparation from pectin extracted from green apples and sensory, physicochemical, and microbiological characterization |
title_sort |
Mixed pineapple jelly with pepper: preparation from pectin extracted from green apples and sensory, physicochemical, and microbiological characterization |
author |
Ferreira, Raissa Soares Penha |
author_facet |
Ferreira, Raissa Soares Penha Silva, Ricado Santos Leal, Anna Karolyne Lages Ferreira, Elis Cristina de Sousa Lourenço, Maria do Socorro Nahuz |
author_role |
author |
author2 |
Silva, Ricado Santos Leal, Anna Karolyne Lages Ferreira, Elis Cristina de Sousa Lourenço, Maria do Socorro Nahuz |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Ferreira, Raissa Soares Penha Silva, Ricado Santos Leal, Anna Karolyne Lages Ferreira, Elis Cristina de Sousa Lourenço, Maria do Socorro Nahuz |
dc.subject.por.fl_str_mv |
Alimentos Controle de qualidade Cocção. Alimentación Control de calidad Cocción. Food Quality control Cooking. |
topic |
Alimentos Controle de qualidade Cocção. Alimentación Control de calidad Cocción. Food Quality control Cooking. |
description |
Jelly is a word of French origin that means to solidify or gel. The product has a semi-transparent appearance and good consistency. For the preparation of the jelly, pineapple, pepper, pectin, sucrose, water and citric acid were used. Sensory characterization was performed by applying the Hedonic Acceptance Scale Test and the Attitude or Intention Scale Affective Test. The physicochemical parameters analyzed were pH, total titratable acidity, moisture and ash content and the microbiological analyzes determined Total Coliforms, molds and yeasts. The results of the sensory analysis indicated that 74.3% of the tasters liked it extremely and liked it moderately and 54.3% of the tasters would always eat and would eat often. In the physicochemical parameters, the jelly had a pH value of 3.8 and an average ATT content of 0.54%. In relation to the obtained moisture content (35.32%), this is in accordance with the Brazilian Legislation. Regarding the ash content obtained (4.11%), it should be noted that the current legislation for jellies does not mention the minimum ash content for the product. The result for Molds and Yeasts was <10 CFU/mL and for Total Count and Total Coliforms they were < 3.0 MPN, in accordance with current legal standards. It is concluded that the formulation of pineapple jelly with pepper made from pectin extracted from green apple showed good sensory acceptance, being within the established standards, with the absence of disease-causing microorganisms, being considered safe from a microbiological point of view. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-08-15 |
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/32660 10.33448/rsd-v11i11.32660 |
url |
https://rsdjournal.org/index.php/rsd/article/view/32660 |
identifier_str_mv |
10.33448/rsd-v11i11.32660 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/32660/28201 |
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. 11 No. 11; e62111132660 Research, Society and Development; Vol. 11 Núm. 11; e62111132660 Research, Society and Development; v. 11 n. 11; e62111132660 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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1797052719001763840 |