Processing potential of jellies from subtropical loquat cultivars

Curi, Paula Nogueira; Nogueira, Paulyene Vieira; Almeida, Aline Botelho de; Carvalho, Cynara dos Santos; Pio, Rafael; Pasqual, Moacir; Souza, Vanessa Rios de

doi:10.1590/1678-457x.07216

Cited by 19 publications

(18 citation statements)

References 22 publications

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“…The total acidity, soluble solids and pH values were determined according to the Adolfo Lutz Institute-IAL. The color was determined according to the method method previous described by Curi et al (2017).…”

Section: Methodsmentioning

confidence: 99%

Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

et al. 2018

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With the purpose of adding value to the final product and aiming to identify which cultivars implanted in tropical regions are more appropriate for the processing of marmelade, the objective of this study was to characterize and evaluate the influence of different cultivars of quince (‘Fuller’, ‘Smyrna’, ‘Portugal’, ‘Provence’, ‘Mendonza Inta-37’, ‘Alaranjado’, ‘Lajeado’, ‘CTS 207’, ‘D’Angers’ and ‘Bereczy’) grown in tropical Brazilian regions, on the physical-chemical characteristics, rheological properties and the consumer acceptance of the obtained marmelade. The different quince cultivars presented great variability among themselves in relation to physical and physicochemical characteristics. However, the cultivars studied gave rise to marmelades that were similar to each other, which had a high sensory acceptance, except for the cultivar Mendonza Inta-37, which resulted in a less accepted marmelade.

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Section: Methodsmentioning

confidence: 99%

Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

et al. 2018

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“…Glucose or invert sugar may be added to brighten the product, the addition of acidulants and pectin being tolerated to compensate for any deficiency in the natural pectin or fruit acidity content. Ripe fruits usually have less pectin than unripe ones (CURI et al 2017). Rotili et al Jam is commonly used to accompany bread, cake, biscuits and confectionery.…”

Section: Introductionmentioning

confidence: 99%

Nutraceutical fruit characterization, nutritional aspects and sensory analysis of dovyalis jams

et al. 2021

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The objective of this study is to evaluate the composition, nutritional aspects and sensory analysis of the dovyalis jam. Dovyalis fruits were harvested from 4-year-old plants in the orchard of the Unioeste Experimental Farm. They were collected in the morning in polyethylene boxes, when they were ripe and with a purple coloration from the epicarp, being immediately transported to the Laboratory to prepare the jams. After fruits arrival, they were selected by size, color and weight and then sanitized in running water and the cups of the fruits were removed. The sensory evaluations of the jam samples were performed in a randomized fashion, with 30 volunteer tasters. The tasters were previously advised to evaluate the acceptance of the jams and their purchase intentions. Fruits in natura and dovyalis jam are sources of vitamin C. Dovyalis fruits can be used in the processing, due to its acidity. The jam prepared with dovyalis fruits without epicarp and endocarp, and less sugar, was more appreciated by the tasters.

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“…Мармелад, обладая самой низкой калорийностью в группе сахаристых кондитерских изделий, пользуется достаточно высоким спросом у населения. Однако, доминирующие на потребительском рынке разновидности желейного мармелада характеризуются низким содержанием витаминов, макро-и микроэлементов [8,15]. Поэтому для оптимизации пищевой ценности мармелада, основным направлением разработок нового ассортимента является введение в рецептуры полуфабрикатов плодовоягодного, овощного сырья, настоев лекарственных растений и дополнительное внесение обогащающих добавок [9,17].…”

Section: Introductionunclassified

Expansion of the assortment of jelly shaped marmalade based on vegetable puree

Tefikova

Никитин

Кондратьев

et al. 2018

Vestn. Voronež. gos. univ. inž. tehnol.

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The problem of adequate and wholesome food is one of the most discussed in the world in the conditions of the deteriorating environmental situation, which entails a decrease in the level of health of the population. Significantly increases the need for vitamins, macro - and micronutrients, as in the most important protective factor. Marmalade has a number of advantages over other confectionery products: low energy value, the ability to bind and excrete toxins and salts of heavy metals, a relatively low price. The article presents the results of research work on the development of formulations of marmalade products based on vegetable puree of pumpkin, carrot and beet. The assessment of organoleptic, physico-chemical and rheological properties of raw materials. It was found that when making mashed potatoes from pumpkins, carrots and beets, it is necessary to ensure the introduction of a larger amount of gelatinizer in the preparation of jelly shaped marmalade to obtain products with a good gelatinous consistency. Defined organoleptic and physical-chemical indicators of quality and microelement composition of the finished products. It was found that the use of vegetable based puree, carrots, pumpkins or beets significantly increases the content of macronutrients in jelly marmalade (up to 9.5 times). Thus, the actual task of finding and introducing into production confectionery products containing in their composition non-traditional types of raw materials of vegetable origin, possessing high food and biological value and the ability to improve the consumer properties of the finished product.

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Processing potential of jellies from subtropical loquat cultivars

Cited by 19 publications

References 22 publications

Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

Nutraceutical fruit characterization, nutritional aspects and sensory analysis of dovyalis jams

Expansion of the assortment of jelly shaped marmalade based on vegetable puree

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