Caracterização Bromatológica De Frutos E Geleias De Amora-Preta

Souza, Angela Vacaro de; Rodrigues, Ramon Juliano; Gomes, Éder Pereira; Gomes, Gabriel Perin; Vieites, Rogério Lopes

doi:10.1590/0100-2945-037/14

Cited by 14 publications

(13 citation statements)

References 11 publications

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“…The lowest value of TSSu (63.97%) in the manipuçá jelly presented in this study was similar to the results found by Souza et al (2015) in jellies obtained from blackberry fruits harvested at 3 different harvest stages, which were 60.08% with 100% red fruits, 61.84% with 50% red fruits and 50% black, 59. 54% with 100% black fruits.…”

Section: M F Azevedo Et Alsupporting

confidence: 88%

Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE

et al. 2018

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This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE. The fruits, in maturation stages 4 (mature) and 5 (senescent), were collected in the Botanical Garden of São Gonçalo, in São Gonçalo do Amarante-CE. Initially, the fruits of manipuça were processed and to obtain the jelly five formulations were proposed (treatments) containing different proportions of water and pulp (4:1-F1; 4:2-F2, 4:3-F3: 4:4-F4; and 4:5-F5), which then they were subjected to physicochemical analysis (total soluble solids-TSS; total titratable acidity-TTA; pH; TSS/TTA ratio-SAR; vitamin C-CV; total soluble sugar-TSSu, reducing sugar-RS and non-reducing sugars-NRS), microbiological (coliforms at 35°C-CF) and sensory (aroma-A; color-C; appearance-AP; flavor-F; texture-T; and the purchaser intends-PI). We used the Assistat program in statistical analyzes. The results showed the following variation in the five formulations: TSS (°Brix) - 72 (F1) to 85.12 (F5); TTA (%) - 0.95 (F1) to 0.54 (F5); pH - 4.09 (F1) to 4.30 (F5); SAR - 75.22 (F1) to 156.20 (F5); CV (mg / 100g) - 7.40 (F2) to 14.19 (F5); TS (%) - 63.97 (F1) to 79.73 (F5); RS (%) - 44.53 (F2) to 66.98 (F5); NRS (%) - 12.47 (F1) to 32.98 (F4); absence of CF; for A, C, AP, F and T, F5 was greater than F2, F3, F4 and equals to F1; and for PI, F5 was superior to all. In conclusion: the F5 is sweeter and less acidic, however, the F1 is less sweet and more acidic; the F5 obtained greater acceptance among students, so this is the ideal formulation to use as an alternative to school meals for primary school students from public schools in Fortaleza-CE.

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Section: M F Azevedo Et Alsupporting

confidence: 88%

Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE

et al. 2018

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“…Kiwifruit jams with low-salt tea have low protein values (0.20 to 0.25%) and are slightly lower than those observed by in sweet orange jelly (0.58 to 0.62%). The jellies also presented low lipid content (0.17 to 0.37%), being slightly higher than that found by Souza et al (2015) in blackberry jellies (0.09 to 0.15%).…”

Section: Resultscontrasting

confidence: 54%

Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

Barros¹,

Santos²,

Almeida³

et al. 2019

JAS

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The jellies constitute an important alternative for the processing of fruits, adding greater economic and nutritional value. The objective of this study was to evaluate the effects of different concentrations of pulp, sugar and maltodextrin on the physical-chemical and textural characteristics of kiwifruit jelly with lemon grass tea. Factorial design 23 was used with 3 replicates at the central point, resulting in 11 experiments with variation of sugar percentages (30, 40 and 50%), pulp (50, 60 and 70%) and maltodextrin (5, 10 and 15%). Water content, moisture content, total soluble solids (TSS), total titratable acidity (TTA), ashes, pH, reducing sugars, non-sugars were evaluated for the following physico-chemical parameters: reducers, total sugars, lipids and vitamin C. Regarding the texture profile, the following parameters were evaluated: hardness, cohesiveness, chewing, gummy and adhesiveness. It was found that among the analyzed variables, the ones that were considered as significant and/or predictive according to ANOVA and the F test were: (moisture, total solids, carbohydrates and vitamin C), through the graphs of the surfaces of responses observed that the percentage of pulp and maltodextrin used was proportional to the increase in moisture content, vitamin C, total solids and carbohydrates. The G2 experiment presented the lowest values of moisture and water activity, and higher carbohydrate contents, total solids and cohesiveness, in which it was formulated with the sugar concentration (-1) and pulp and maltodextrin (+1). The development of kiwi jelly with lemon grass tea is an excellent alternative for the use of the raw material, since it is a product with high nutritional value, stability during storage and potential for consumer acceptance.

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“…These differences likely occurred due to several factors, such as the maturation stage of the fruits. According to Souza et al (2015), calcium content has a slight tendency to fall during the most advanced harvest stage of blackberries (i.e. 100% black).…”

Section: Resultsmentioning

confidence: 99%

Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application

et al. 2019

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Calcium chloride application on fruits maintains the firmness of fruits, decreases storage breakdown and rot, extends shelf-life, and increases vitamin C and calcium content. Blackberries have low post-harvest durability due to the intrinsic characteristics of their fruits, mainly the high respiratory rate and low firmness, which causes problems in the production chain of fresh fruits. The current study aimed to evaluate the effects of pre-harvest application of calcium chloride on the fruits of ‘Tupy’ blackberry (Rubus spp.). A randomized block design for a factorial scheme was used, i.e. calcium chloride concentrations (0, 1.5, 3, and 4.5%) and number of applications (1, 2, and 3). Multiple applications occurred between 5-day intervals. The results showed that the calcium content in the fruits increased with a single application of 2.2%, but a decrease in mass loss was observed with a 4.5% application. The results also indicated great firmness and ascorbic acid content of fruits of ‘Tupy’ blackberry, in addition to the significant increase in fruit size and mass. However, in general, the content of soluble solids, sugars, antioxidant activity and total polyphenols decreased.

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Caracterização Bromatológica De Frutos E Geleias De Amora-Preta

Cited by 14 publications

References 11 publications

Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE

Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE

Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

Physical and chemical characterization and bioactive compounds from blackberry under calcium chloride application

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