2017
DOI: 10.15361/1984-5529.2017v45n2p115-122
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Abstract: ResumoO aproveitamento de coprodutos gerados durante o processamento de frutas faz-se necessário, uma vez que, por meio deste, pode-se desenvolver/encontrar a forma ideal de aproveitamento, reduzindo o impacto ambiental e agregando valor nutritivo a preparações convencionais. Este trabalho teve o objetivo de desenvolver e avaliar a aceitabilidade, características físico-químicas e microbiológicas de geleia mista de casca de abacaxi e polpa de pêssego aromatizada com canela. As seguintes análises foram realizad… Show more

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Cited by 19 publications
(29 citation statements)
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“…The highest TTA value in the jelly of this research was higher than those found in murici jelly, with 0.50% of citric acid (MONTEIRO; PIRES, 2016), in mixed pineapple peel with peach pulp jelly, with 0.25% of citric acid (VIEIRA et al, 2017), in the umbu-cajá Suprema genotype jelly with 0.73% of citric acid and in the Preciosa genotype, with 0.66% of citric acid (VIANA et al, 2015). On the other hand, it is inferior to that found in extra graviola jelly with pepper, with 1.65% of citric acid (TELES et al, 2017) and cagaita jelly (Eugenia dysenterica DC.…”
Section: M F Azevedo Et Alcontrasting
confidence: 49%
See 1 more Smart Citation
“…The highest TTA value in the jelly of this research was higher than those found in murici jelly, with 0.50% of citric acid (MONTEIRO; PIRES, 2016), in mixed pineapple peel with peach pulp jelly, with 0.25% of citric acid (VIEIRA et al, 2017), in the umbu-cajá Suprema genotype jelly with 0.73% of citric acid and in the Preciosa genotype, with 0.66% of citric acid (VIANA et al, 2015). On the other hand, it is inferior to that found in extra graviola jelly with pepper, with 1.65% of citric acid (TELES et al, 2017) and cagaita jelly (Eugenia dysenterica DC.…”
Section: M F Azevedo Et Alcontrasting
confidence: 49%
“…The pH values obtained in the manipuçá jelly of this research were higher than those found in conventional jelly of umbu-cajá Suprema genotype, with pH of 2.36 and in the Preciosa genotype, with pH of 2.42 (VIANA et al, 2015), in murici jelly stored at room temperature, with pH of 3.43 (MONTEIRO; PIRES, 2016), in extra graviola jelly with pepper, with pH of 3.69 (TELES et al, 2017) and mixed pineapple and peach pulp jelly, with pH 3.50 (VIEIRA et al, 2017).…”
Section: M F Azevedo Et Almentioning
confidence: 94%
“…The ash content is a measure or quantity of minerals present in a food. Vieira et al () also reported that the ash content of mixed jams made with pineapple peel and peach pulp was similar to the mineral contents found in the pineapple peel, contributing to the nutritive value of the product. Rodrigues et al () found ash content of 0.2 g/100 g in mixed jam containing blueberry and strawberry.…”
Section: Resultsmentioning
confidence: 79%
“…No tocante aos sólidos solúveis totais (80,00 °Brix), assim como pH, não possui valor determinado pela legislação. Vieira, G. et al (2017) encontraram variações de 75,00 a 80,00 ºBrix ao estudarem méis produzidos no estado do Mato Grosso do Sul, valores estes próximos ao encontrado na presente pesquisa.…”
Section: Composição Físico-química Do Melunclassified
“…Valores superiores de pH (3,50) e dentro da faixa de acidez (0,40%) são reportados por Vieira et al (2017) em geleia mista de casca de abacaxi e polpa de pêssego. Dionizio et al (2013) ao analisarem geleia de jaca com laranja, obtiveram valor de pH de 3,47 superior.…”
Section: Composição Físico-química Da Gelatina De Melunclassified