Analysis of the Subtropical Blackberry Cultivar Potential in Jelly Processing

Souza, Vanessa Rios de; Pereira, Patrícia Aparecida Pimenta; Pinheiro, Ana Carla Marques; Lima, Luiz Carlos de Oliveira; Pio, Rafael; Queiroz, Fabiana

doi:10.1111/1750-3841.12565

Cited by 20 publications

(15 citation statements)

References 43 publications

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“…There are some reasons that explain the texture variation between jellies prepared from different cultivars; among them, sugar, pH, acidity and soluble pectin content are the main factors that can influence the gelling and the product texture (SOUZA et al, 2014b).…”

Section: Resultsmentioning

confidence: 99%

Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

et al. 2017

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The aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of trolox g -1) and higher content of vitamin C (3.59mg 100g-1). As the acidity, it ranged from 4.09 to 5.81 g of malic acid 100g-1 (‘Tenra’ and ‘Seleta’, respectively). Regarding color, the color parameter L* varied from 32.14 to 36.83, a* ranged from 2.87 to 5.20, b* ranged from 16.57 to 20.42, Chroma ranged from 16.67 to 21.02 and °Hue ranged from 74.94 to 80.18. Regarding the texture, the jellies produced from ‘Centenária’ and ‘Tenra’ were characterized by having the highest values of hardness (1.21 and 1.23N, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45N, respectively). The jelly obtained from the ‘Centenária’ still showed the highest adhesiveness (2.27N s-1) and springiness (0.99). Already jellies prepared by ‘Cascatence’ showed the highest cohesiveness values (0.68). The jellies prepared with different pear cultivars showed good sensory acceptance for all measured properties, with average scores ranging between the hedonic terms “liked slightly” to “liked very much”. Cultivars of subtropical pear trees present different physicochemical characteristics, resulting in jellies with different physicochemical characteristics and rheological properties. Processing in the form of jelly is extremely viable due to the good acceptance by consumers of all formulations elaborated.

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Section: Resultsmentioning

confidence: 99%

Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

et al. 2017

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“…The texture profile analyses (TPA) of the jellies were performed in penetration mode under the conditions described by Souza et al (2014a, p. S1778):…”

Section: Texture Profilementioning

confidence: 99%

“…A number of factors can explain the change of texture among the jellies prepared from different physalis species; the amount of sugar, pH, acidity and soluble pectin content present in each species are the main variables that may influence gelling and consequently, the final product texture (Souza et al, 2014a).…”

Section: Physicochemical Characterizationmentioning

confidence: 99%

Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

et al. 2017

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Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.Keywords: Physalis L.; different species; characterization; jelly processing; harmonization. Practical Aplications: It was possible to verify which physalis are the nutritionally richest species and which species are more suitable for jelly processing.

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“…Regarding the texture, it can be seen through PCA (Figure 1) and the average table (Table 2) Several factors may explain the change of texture among the jellies prepared from different loquat cultivars; among them the amount of sugar present in each cultivar, pH, acidity and soluble pectin content are factors that may influence the gelling and therefore the texture of the final product (Souza et al, 2014).…”

Section: Physicochemical and Textural Analyses Of Loquat Jelly Formulmentioning

confidence: 99%

Processing potential of jellies from subtropical loquat cultivars

et al. 2016

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Analysis of the Subtropical Blackberry Cultivar Potential in Jelly Processing

Cited by 20 publications

References 43 publications

Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

Processing potential of jellies from subtropical loquat cultivars

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