2017
DOI: 10.32404/rean.v4i1.1341
View full text
|
Sign up to set email alerts
|

Abstract: A produção de geleias é um processo bastante utilizado, porém algumas frutas com grande quantidade de nutrientes, como é o caso da graviola, são ainda pouco exploradas comercialmente nesses processos. Neste trabalho teve-se como objetivo o desenvolvimento e caracterização de geleia de graviola (Annona muricata) com pimenta “dedo de moça” tipo extra e comum em três concentrações de pectina 0,5; 1,0 e 1,5%. As análises físicas e químicas foram analisadas quanto ao seu teor de sólidos solúveis totais, umidade, vi… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

1
4
0
6

Year Published

2018
2018
2019
2019

Publication Types

Select...
2

Relationship

0
2

Authors

Journals

citations
Cited by 13 publications
(11 citation statements)
references
References 2 publications
(1 reference statement)
1
4
0
6
Order By: Relevance
“…The hydrogenation potential (pH) of the samples varied from 3.47 (G3) to 3.59 (G1), the samples were adequate to Brazilian legislation for fruit products (Brazil, 2005), which establishes that the maximum limit for this parameter is 4.5. Teles et al (2017) when developing graviola jelly with pepper obtained pH values close to the present study (3.69 to 3.93), however, Garcia et al (2017) stated that the ideal pH range for gel formation to occur is 3.0 to 3.2. While for Bolzan and Pereira (2017), the ideal pH range for gel formation is 3.0 to 3.5.…”
Section: Resultssupporting
confidence: 70%
“…The hydrogenation potential (pH) of the samples varied from 3.47 (G3) to 3.59 (G1), the samples were adequate to Brazilian legislation for fruit products (Brazil, 2005), which establishes that the maximum limit for this parameter is 4.5. Teles et al (2017) when developing graviola jelly with pepper obtained pH values close to the present study (3.69 to 3.93), however, Garcia et al (2017) stated that the ideal pH range for gel formation to occur is 3.0 to 3.2. While for Bolzan and Pereira (2017), the ideal pH range for gel formation is 3.0 to 3.5.…”
Section: Resultssupporting
confidence: 70%
“…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: 53%
“…The results of CV in the manipuçá jelly observed in this study were significantly lower than that found by Assis et al (2007), in cashew jelly (Anacardium occidentale L.) at time zero, which was 184.01 mg of ascorbic acid/100 g of the sample and in cagaita jelly, in which Santos et al (2012) obtained 31.22 mg of ascorbic acid/100 g of the sample. On the other hand, they are superior to that found in extra graviola jelly with pepper, which was 0.889 mg of ascorbic acid/100 g of the sample (TELES et al, 2017).…”
Section: M F Azevedo Et Almentioning
confidence: 65%
See 2 more Smart Citations