Desenvolvimento E Caracterização De Geleia De Laranja Enriquecida Com Aveia

Oliveira, Camila Fernanda Dias de; Pinto, Ellen Godinho; Tomé, Alessandra Cristina; Quintana, Rosangela Coelho; Dias, Bruna Ferreira

doi:10.32404/rean.v3i3.1203

Cited by 6 publications

(5 citation statements)

References 4 publications

(7 reference statements)

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“…The jellies presented total soluble solids content (TSS) ranging from 62.67 (G2) to 72.67 °Brix (G10) and are in accordance with the legislation, which establishes a minimum SST content for common 62 °Brix jelly (Brazil, 1978 ). Values similar to those were obtained by Oliveira et al (2016) in oat-enriched orange jellies (62 to 66 °Brix). High levels of total soluble solids (TSS) associated to low water content and pH are capable of minimizing the development of microorganisms and may favor the formation of crystallization of sucrose, which is responsible for improving the viscosity and texture of the product (Oliveira et al, 2019;Barros et al, 2019a).…”

Section: Resultssupporting

confidence: 88%

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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Section: Resultssupporting

confidence: 88%

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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“…In addition, water activity in the present study was 0.648, which characterizes the grains as of intermediate moisture. Oliveira (2016) classifies as products of intermediate moisture those which have water activity between 0.6 and 0.85.…”

Section: Resultsmentioning

confidence: 99%

Study on Drying of Black Rice (Oryza sativa L.) Grains: Physical-Chemical and Bioactive Quality

Santos¹,

Silva²,

Barros³

et al. 2019

JAS

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The present study aimed to assess the drying kinetics of black rice and fit different mathematical models (empirical and diffusive) to the experimental data, and evaluate the effect of drying air temperature on the physical-chemical and bioactive compounds quality of black rice. Drying air temperatures ranged from 40 to 80 ºC and the drying air speed was 1.5 m/s. Physical-chemical characterization of the product was based on the following parameters: moisture, water activity, ashes, total protein content, pH, total acidity, lipids, total carbohydrates, total anthocyanins, flavonoids, total phenolic compounds and antioxidant activity. Among the empirical models, Page showed the lowest mean squared deviations (MSD) and highest coefficients of determination (R2). For the diffusion model, the values of effective mass diffusivity and convective heat transfer coefficient increased with increasing drying air temperature, and the Biot number indicated that the first-type boundary condition would also describe well the drying process. Physical-chemical parameters and bioactive compounds differed between the temperatures used, and the temperature of 60 ºC led to the best relationship between drying time and preservation of product characteristics.

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“…Valores superiores de umidade foram encontrados por Mota (2006) [20] (42,84 a 49,82%) para geleias elaboradas a partir de diferentes cultivares de amora preta. Já [22] encontraram valores de umidade inferiores para geleias de laranja enriquecida com aveia, obtendo 34,63% de umidade para geleia com 1,5% de aveia e 38,14% para a formulação com 3% de aveia. A legislação brasileira estabelecida pela Agencia Agência Nacional de Vigilância Sanitária (Brasil, 2005) [13] , não estabelece valor limite para a umidade de geleias de frutas.…”

Section: Resultsunclassified

Análise sensorial e físico-química de geleia de achachairu (Garcinia humillis (Vahl) C. D. Adam)

Oliveira

Silva

Loss

et al. 2019

Segur. Aliment. Nutr.

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O objetivo desse trabalho foi elaborar duas formulações de geleias dos frutos de achachairu e avaliar suas caraterísticas físico-químicas (acidez, cinzas, sólidos solúveis totais, pH e umidade) e sensoriais (aceitação, preferência, intenção de compra, escala do ideal e índice de aceitabilidade). Uma das formulações foi elaborada com açúcar mascavo e a outra com açúcar cristal, na proporção de 50% de polpa e açúcar. A geleia com açúcar mascavo apresentou maiores médias de acidez (0,7%), cinzas (0,8%), sólidos solúveis totais (67,4°Brix), pH (4,1) e umidade (39,1%). Na análise sensorial, ambas mostraram igual preferência e aceitação. No teste da escala do ideal, a geleia com açúcar cristal foi classificada como ideal pela maioria dos julgadores, de acordo com os atributos sensoriais de acidez (76%), doçura (78%) e viscosidade (68%). Já a intenção de compra, ficou na escala de certamente compraria para 40 e 44% dos provadores da geleia com açúcar cristal e mascavo, respectivamente. O índice de aceitabilidade das duas formulações de geleias adoçadas com açúcar cristal e mascavo foi de 94,96% e 94,14%, respectivamente. Portanto, a formulação de geleia com a polpa de achachairu tornase uma alternativa para agregar valor às frutas exóticas brasileiras. Palavras-chave: Açúcar cristal; açúcar mascavo; frutas exóticas Sensory and physical-chemical analysis of achaicharu jam (Garcinia humillis (Vahl) C. D. Adam)The purpose of this study was to elaborate two formulations of achachairu fruits jam and to evaluate its physical-chemical (acidity, ash, total soluble solids, pH and moisture) and sensory characteristics (acceptance, preference, purchase intention, ideal scale and acceptability index). One of the formulations was made with brown sugar and the other with sanding sugar, in a proportion of 50% of pulp and sugar. The jam with brown sugar showed higher averages of acidity (0.7%), ash (0.8%), total soluble solids (67.4°Brix), pH (4.1) and moisture (39.1%). In sensory analysis, both showed equal preference and acceptance. In the ideal scale test, sanding sugar jam was classified as ideal by most judges, according to the sensorial attributes of acidity (76%), sweetness (78%) and viscosity (68%). Regarding the purchase intention, it was in the "would certainly buy" range for 40 and 44% of the sanding and brown sugar jelly tasters, respectively. The acceptability index of these two formulations of jams sweetened with sanding and brown sugar was 94.96% and 94.14%, respectively. Therefore, the formulation of jam with achachairu pulp becomes an alternative to add value to Brazilian exotic fruits.

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Desenvolvimento E Caracterização De Geleia De Laranja Enriquecida Com Aveia

Cited by 6 publications

References 4 publications

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

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

Study on Drying of Black Rice (Oryza sativa L.) Grains: Physical-Chemical and Bioactive Quality

Análise sensorial e físico-química de geleia de achachairu (Garcinia humillis (Vahl) C. D. Adam)

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