Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly

Lago-Vanzela, Ellen Silva; Ramin, Priscila; Umsza-Guez, Marcelo Andrés; Santos, Ginaldo Vieira; Gomes, Eleni; Silva, Roberto da

doi:10.1590/s0101-20612011000200018

Cited by 40 publications

(27 citation statements)

References 15 publications

(31 reference statements)

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“…The diversity of fruits in Brazil that have characteristics appropriate for fresh consumption indicates that this is a potential market (LAGO-VANZELA et al, 2011).…”

Section: Termos De Indexaçãomentioning

confidence: 99%

Fremont - Iac 543: Tangerine With Potential for the Brazilian Market

Pacheco

Azevedo²,

Barros

et al. 2017

Rev. Bras. Frutic.

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-Planting new types of tangerines is an interesting alternative for Brazilian citrus growers due to the increasing domestic market. Thus, the aim of this study was to evaluate a less exploited variety of tangerine, the Fremont. The physics and chemical quality of the fruit and juice (mass, peel color, juice yield, acidity, soluble solids and maturation index) was evaluated, followed by sensory testing for ranking of difference and preference to Nules clementine and Ponkan tangerine varieties. The Fremont tangerine produces fruits that meet the standards required by the Brazilian consumer market, with an appropriate mass for sale of the fresh fruit, a suitable juice yield, and early to mid-season maturation. Furthermore, et the preference, together with the Nules clementine, when compared to the Ponkan tangerine, wich is the main commercial variety in Brazil. Index terms: Citrus clementina x C. reticulata, fresh fruit, preference, physicochemical quality, ordering test. FREMONT -IAC 543 : TANGERINA COM POTENCIALPARA O MERCAdO BRASILEIRO RESUMO -Plantar novos tipos de tangerinas é uma alternativa interessante para os citricultores brasileiros, devido ao crescente mercado interno. Assim, o objetivo deste estudo foi avaliar uma nova variedade de tangerina, a Fremont. A qualidade física e química da fruta e do suco (massa, cor da casca, rendimento de suco, acidez, teor de sólidos solúveis e ratio) foi avaliada, seguido por testes sensoriais para ordenar a diferença e preferência em relação às variedades clementina Nules e tangerina Ponkan. A tangerina Fremont produz frutos que atendem aos padrões exigidos pelo mercado consumidor brasileiro, com massa apropriada para a venda como fruta fresca, rendimento de suco adequado, maturação precoce a meia-estação. Além disso, teve a preferência, junto com a clementina Nules, quando comparado com a tangerina Ponkan, a principal variedade comercial no Brasil. Termos de indexação:Citrus clementina x C. reticulata, fruta fesca, preferência , qualidade físico-química, teste de ordenção.1 (Paper 056-16).

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“…The diversity of fruits in Brazil that have characteristics appropriate for fresh consumption indicates that this is a potential market (LAGO-VANZELA et al, 2011).…”

Section: Termos De Indexaçãomentioning

confidence: 99%

Fremont - Iac 543: Tangerine With Potential for the Brazilian Market

Pacheco

Azevedo²,

Barros

et al. 2017

Rev. Bras. Frutic.

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“…Subsequently, the mixture was filtered through a strainer and the sugar added at a ratio of 1:2 (1 g of sugar per 2 ml of liquid). Afterwards, the solution was again taken to boiling until a Total Soluble Solids (TSS) value between 65-70 °B rix (Lago et al, 2006;Lago-Vanzela et al, 2011), measured on an Abbe refractometer (Optic Ivymen System, Madrid, Spain). Before cooling the mixture were poured into glass jars with 250 g capacity and closed with metal caps.…”

Section: Jellies Productionmentioning

confidence: 99%

Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties

Fernandes

Rodrigues

Pereira

et al. 2015

AAS

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Jellies of seven grapevine varieties were physico-chemical and sensorial characterized for the first time. Jellies differed significantly in moisture and ash contents, colour, pH, acidity and antioxidant activities. 'Tinta Carvalha' was the darkest and redness jelly, showing the highest antioxidant activity. Regarding sensory characteristics, no significant differences in the appearance, taste, sweetness, acidity and global assessment were observed among jellies. Nevertheless, these attributes were positively evaluated. In conclusion, the production of different jellies will allow the valorisation of grapevine varieties with less potential for wine production, helping to preserve biodiversity, and be an economic alternative to grape producers who may elaborate an enjoyable product with interesting bioactivity. Key words:grapevine, jellies, physico-chemical characterization, antioxidant activity, sensory analysis IZVLEČEK FIZIKALNO-KEMIČNE IN SENZORIČNE LASTNOSTI ŽELEJEV NAREJENIH IZ SEDMIH SORT GROZDJA (Vitis vinifera L.)Fizikalno-kemične in senzorične lastnosti sedmih sort grozdja so bile prvič analizirane. Želeji so se značilno razlikovali v vsebnosti vode in pepela, v barvi, pH, kislosti in antioksidativni aktivnosti. Žele pripravljen iz sorte 'Tinta Carvalha' je bil najtemnejši in najbolj rdeč. V senzoričnih lastnostih med želeji ni bilo značilnih razlik v izgledu, okusu, sladkosti, kislosti in celotni oceni, vendar so bile te lastnosti pozitivno ovrednotene. Sklepamo, da bo izdelava različnih želejev omogočala ovrednotenje tistih sort vinske trte, ki imajo manjši potencial za pridelavo vina, kar bo prispevalo k ohranjanju raznolikosti žlahtne vinske trte in bo ekonomska alternativa vinogradnikom za izdelavo koristnega izdelka z zanimivo bioaktivnostjo.

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“…Arruda, H. S. et al jams noted they were accepted for the attribute of flavour with average scores between 7.60 and 7.99, equivalent to the hedonic terms "like moderately" and "like very much". Lago-Vanzela et al (2011) found satisfactory acceptance of peel and pulp caja-manga jams, with mean scores of 7.19 and 6.49, respectively, between the hedonic terms of "like slightly" and "like very much". A similar result was observed by Lago et al (2006) working with jambolan jam, who found an average score of acceptance for flavour equal to 7.…”

Section: Resultsmentioning

confidence: 93%

Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

Arruda

Botrel

Fernandes

et al. 2016

Braz. J. Food Technol.

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Development and sensory evaluation of products containing the BrazilianSavannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.) Desenvolvimento e avaliação sensorial de produtos com frutos do Cerrado brasileiro araticum (Annona crassiflora Mart.) e cagaita (Eugenia dysenterica Mart.) SummaryThe objective of this study was to use the pulp of the Brazilian Savannah fruits araticum and cagaita to develop new products, and to evaluate their sensory acceptance by children from 7 to 9 years of age. The products developed were: three milk caramel formulations: DP (standard), DA (araticum pulp) and DB (araticum pulp and grated coconut); three cagaita refresher formulations: RP (cagaita pulp), RA (cagaita pulp and orange juice) and RB (cagaita pulp and carrot juice); and a cagaita jam formulation. It was found that the three formulations of milk caramels were equally accepted (p>0.05), whereas the RA refresher was more accepted (p<0.05) than the others (RP and RB). In addition, the cagaita jam received high sensory acceptance scores. All the products developed were well accepted since their acceptability indexes were greater than 70%. There was no influence (p>0.05) of gender on the sensory acceptability of the products evaluated. It was concluded that the products developed showed good acceptability from a sensory point of view, which suggests high market potential.Keywords: Annona crassiflora; Eugenia dysenterica; Milk caramels; Refresher; Jam; Children. ResumoO objetivo deste estudo foi utilizar a polpa dos frutos do Cerrado brasileiro araticum e cagaita para desenvolver novos produtos e avaliar a aceitabilidade sensorial por crianças de 7 a 9 anos de idade. Os produtos desenvolvidos foram: três formulações de doce de leite: DP (padrão), DA (com polpa de araticum) e DB (com polpa de araticum e coco ralado); três formulações de refresco de cagaita: RP (polpa de cagaita), RA (polpa de cagaita e suco de laranja) e RB (polpa de cagaita e suco de cenoura); e uma formulação de geleia de cagaita. Verificou-se que as três formulações de doce de leite foram igualmente aceitas (p>0,05), enquanto o refresco RA foi mais aceito (p<0,05) que os demais (RP e RB). Além disso, a geleia de cagaita apresentou elevados escores de aceitação sensorial. Todos os produtos desenvolvidos foram bem aceitos, uma vez que seus índices de aceitabilidade foram maiores que 70%. Não houve influência (p>0,05) do gênero sobre a aceitabilidade sensorial dos produtos avaliados. Conclui-se que os produtos desenvolvidos apresentaram boa aceitabilidade do ponto de vista sensorial, o que sugere um elevado potencial de mercado. Alimentos, Rua Monteiro Lobato, 80, CEP: 13083-862, Campinas/SP -Brazil, e-mail: hsilvanoarruda@gmail.com Cite as: Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.). Braz. J. Food Technol., v. 19, e2015105, 2016. Received: Dec. 15, 2015 Accepted: Aug. 11, 2016 http://bjft.ital.sp.g...

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Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly

Cited by 40 publications

References 15 publications

Fremont - Iac 543: Tangerine With Potential for the Brazilian Market

Fremont - Iac 543: Tangerine With Potential for the Brazilian Market

Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties

Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

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