Evaluation of the jelly processing potential of raspberries adapted in Brazil.

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dc.contributor.authorSouza, Vanessa Rios de
dc.contributor.authorPereira, Patrícia Aparecida Pimenta
dc.contributor.authorPinheiro, Ana Carla Marques
dc.contributor.authorNunes, Cleiton Antônio
dc.contributor.authorPio, Rafael
dc.contributor.authorQueiroz, Fabiana
dc.date.accessioned2017-06-28T14:20:56Z
dc.date.available2017-06-28T14:20:56Z
dc.date.issued2014
dc.description.abstractGenerally raspberry products as jams, jellies, and preserves are made with red raspberry, however, yellow raspberry and especially black raspberry are also fruits adapted in Brazil, presenting even better productivity and quality. Thus, the aim of this study was to evaluate the processing potential of other varieties of raspberry, but the red, in the preparation of jellies through mixture design and response surface methodology (RSM). These techniques were used to optimize the following 3 variables: yellow (Golden Bliss cultivar, Rubus idaeus), black (Rubus niveus), and red raspberries (Batum cultivar, Rubus idaeus) to formulate a mixed raspberry fruit jelly through sensory evaluations. It was found that jelly formulated with a mix of colored raspberries grown in subtropical regions is a viable and alternative way to use yellow and black raspberries. The mixed raspberry jelly must have 0% to 30% yellow raspberries, 25% to 50% black raspberries, and 30% to 75% red raspberries. Within this region, the optimum formulation has ideal characteristics that are often not observed in formulations with 100% black or yellow raspberries.pt_BR
dc.identifier.citationSOUZA, V. R. de et al. Evaluation of the jelly processing potential of raspberries adapted in Brazil. Journal of Food Science, v. 79, p. 407-412, 2014. Disponível em:<http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12354/abstract> . Acesso em: 16 jun. 2017.pt_BR
dc.identifier.doihttps://doi.org/10.1111/1750-3841.12354
dc.identifier.issn1750-3841
dc.identifier.urihttp://www.repositorio.ufop.br/handle/123456789/8106
dc.identifier.uri2http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12354/abstractpt_BR
dc.language.isoen_USpt_BR
dc.rightsrestritopt_BR
dc.subjectJellypt_BR
dc.subjectMixture designpt_BR
dc.subjectRaspberriespt_BR
dc.subjectPotential processingpt_BR
dc.titleEvaluation of the jelly processing potential of raspberries adapted in Brazil.pt_BR
dc.typeArtigo publicado em periodicopt_BR
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