文章基本信息

标题：Optimization of native Brazilian fruit jelly through desirability-based mixture design
其他标题：Optimization of native Brazilian fruit jelly through desirability-based mixture design
本地全文：下载
作者：CURI, Paula Nogueira ; ALMEIDA, Aline Botelho de ; PIO, Rafael 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2019
卷号：39
期号：2
页码：388-395
DOI：10.1590/fst.31817
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract Faced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should contain: 40-100% jabuticaba, 0-30% cambuci and 0-20% pitanga.
关键词：mixed fruit jelly; nutritional quality; sensory acceptance; desirability function.
其他关键词：mixed fruit jelly;nutritional quality;sensory acceptance;desirability function