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

Analysis of the subtropical blackberry cultivar potential in jelly processing.

Date

2014

Authors

Souza, Vanessa Rios de

Pereira, Patrícia Aparecida Pimenta

Pinheiro, Ana Carla Marques

Lima, Luiz Carlos de Oliveira

Pio, Rafael

Queiroz, Fabiana

Abstract

In Brazil, there are numerous blackberry cultivars under cultivation, however, only a few cultivars, such as the Guarani, are displayed/used for processing. In this context the aim of this work was to study the effects of different Brazilian blackberry cultivars (Guarani, Brazos, Comanche, Tupy, Cherokee, Caingangue, and Choctaw) on the physicochemical characteristics, texture profiles and the consumer acceptance of the resulting jelly to identify the potential use of these cultivars in the jelly industry. It is feasible to produce blackberry jellies with the Tupy, Comanche, Brazos, Guarani, and Choctaw cultivars because these jellies demonstrated good acceptability combined with good productivity. Consumers were shown to have a preference for a less adhesive, more acidic jelly. This study provides a useful insight about the Brazilian blackberry cultivar potential in jelly processing.

Keywords

Blackberry, Brazilian cultivars, Jelly, Potential

Citation

SOUZA, V. R. de et al. Analysis of the subtropical blackberry cultivar potential in jelly processing. Journal of Food Science, v. 79, p. 1-6, 2014. Disponível em:<http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12565/abstract> . Acesso em: 16 jun. 2017.