Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly

Lago-Vanzela, Ellen Silva; Santos, Ginaldo Vieira; Lima, Fernanda Arcaro de; Gomes, Eleni; Silva, Roberto da

doi:10.1590/s0101-20612011000300018

Cited by 17 publications

(20 citation statements)

References 23 publications

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“…Regarding the 'light' jellies (FB and FD), the hardness values were consistent with the results obtained by Nachtigall, Souza, Malgarim, and Zambiazi (2004) and Lago et al (2011), also showing no apparent influence of the fruit variety on the fluidity of jellies. Table 5 shows the Pearson correlation values between the sensory analysis data and the rheology and water activity analysis.…”

Section: Resultssupporting

confidence: 88%

“…The results presented in Table 2 corroborate Ferreira, Rosso, and Mercadante (2010), Koponen, Happonen, Matilla, and Torronen (2007), Rodrigues, Rockenback, Gonzaga, Mendes, and Fett (2011), Pinto, Moreira, Cardoso, and Pantola (2011), Lago et al (2011) and Damiani et al (2012). The shortest processing time for the 'light' jellies had a water activity between 21.5 (FB) and 22.96% (FD) in excess, comparing with standard jelly (FA and FC).…”

Section: Resultssupporting

confidence: 81%

“…The 'light' formulations were prepared according to Lago et al (2011), where the sucrose amount was 50% of the amount in conventional jellies; low methoxylation pectin was added at 1.5% of the amount of pulp, being all added at once and processed in a stainless steel jacketed cooker (Kromodinâmica) until the product reached a total solids content corresponding to 37° Brix. At this stage, CaCl 2 was added (55 mg per gram of pectin).…”

Section: Jelly Preparationmentioning

confidence: 99%

“…Jellies are made by cooking crushed or chopped fruits with sugar until the mixture reaches 65º Brix (Lago, Santos, Lima, Gomes, & Silva, 2011). Besides sugar, acid and pectin are also required to obtain jams and an appropriate combination of these components must be respected in order to achieve a higher quality of the final product (Chen et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes

2019

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The present research studied gelling agent and fruit variety effects on the correlation between the rheological properties and water activity with sensorial parameters of blueberry jam. Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. Rheological parameters were evaluated using texturometer (Texture Analyser, TA-TX2) with 1.0 cm 2 probe, and water activity using water activity meter equipment (Texto 65-PC). Regarding to sensory analysis, the results showed that there was greater preference in conventional jam with 'Climax' fruit variety, for all attributes. The Pearson correlation values showed that water activity had positive correlation with color, except for 'light' product elaborated with 'Climax' variety; texture, flavor and appearance had negative correlation with water activity for 'light' samples. About the correlation between the sensory attributes and rheological parameters, the negative value of the Pearson correlation indicate that the texture measures were not correlated with texture sensory attribute, for all samples.

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 81%

Section: Jelly Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes

2019

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“…The blackberry fruit is a crop with high commercial value due their sensory and chemical characteristics [1][2][3][4]. In Mexico the blackberry production usually has two destinations, a 30% as consumption in fresh and a 70% as raw material for the production of jams, candy, ice cream, yogurt, ates, wine and juice-beverage among others [5,6].…”

Section: Introductionmentioning

confidence: 99%

Study of the Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile from Blackberry (<em>Rubus fruticosus spp</em>) Juice

Manríquez-Torres

Sánchez-Franco

Ramírez‐Moreno

et al. 2016

Preprint

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Blackberry (Rubus fruticosus spp) is a fruit that has a significant antioxidant activity, due to its content in anthocyanins and antioxidant compounds. Emerging technologies are required as the thermoultrasound technique that ensures microbial reduction and release of compounds with antioxidant properties. The objective of this study was to evaluate changes in the antioxidant content and fatty acid profile of blackberry juice when it is subjected to conservation treatment (pasteurization and thermoultrasound). The blackberry juice and the extracted oil of blackberry juice with n-hexane (control, pasteurized and thermoultrasonicated) were evaluated in antioxidant activity, fatty acid profile and antioxidant content. The thermoultrasound juice had the highest (p < 0.05) amount of total phenols (1011 mg GAE/L), anthocyanins (118 mg Cy-3-GlE/L); antioxidant activity by ABTS (44 mg VCEAC/L) and DPPH (2665 µmol TE/L) compared to the control and pasteurized samples, as well as, as well as, oil extract of obtained of the thermoultrasound juice presented high antioxidant activity (177.54 mg VCEAC/L to ABTS and 1802.60 µmol TE/L to DPPH). The fatty acid composition of the oil extract showed the presence of myristic, linolenic, stearic, oleic, and linoleic acid, the fatty acid profile was similar in the different samples with the exception of stearic acid where this was higher in control sample. The thermoultrasound treatment can be an alternative to pasteurization treatments because keeps and releases antioxidant bioavailable compounds, preserving their fatty acids.

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Jamun (Syzygium cumini L. Skeels): A Promising Fruit for the Future

et al. 2005

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Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly

Cited by 17 publications

References 23 publications

Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes

Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes

Study of the Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile from Blackberry (<em>Rubus fruticosus spp</em>) Juice

Jamun (Syzygium cumini L. Skeels): A Promising Fruit for the Future

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