Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
Abstract This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed...
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| Veröffentlicht in: | Ciência e tecnologia de alimentos 2022, Vol.42 |
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| container_title | Ciência e tecnologia de alimentos |
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| creator | SOARES, Camila Mariane da Silva MORAIS, Rômulo Alves SILVA, Romilda Ramos da FREITAS, Bárbara Catarina Bastos de MELO FILHO, Antonio Alves de MARTINS, Glêndara Aparecida de Souza |
| description | Abstract This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed jams. A factorial design 23 with 11 assays was used, considering citric acid concentration, pulp/sugar ratio, and albedo concentration as independent variables. Formulations containing a 50/50 pulp/sugar ratio proved to be excellent for quality parameters, the potential of phenolic compounds, antioxidants, and sensory properties. The formulation indicated as most desirable was the one containing a 40/60 sugar/pulp ratio. Guapeva proved to be a good alternative for jam production because even after thermal processing, it was possible to obtain jams rich in Vitamin C, phenolic compounds, and antioxidant potential. |
| doi_str_mv | 10.1590/fst.00821 |
| format | Article |
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A factorial design 23 with 11 assays was used, considering citric acid concentration, pulp/sugar ratio, and albedo concentration as independent variables. Formulations containing a 50/50 pulp/sugar ratio proved to be excellent for quality parameters, the potential of phenolic compounds, antioxidants, and sensory properties. The formulation indicated as most desirable was the one containing a 40/60 sugar/pulp ratio. Guapeva proved to be a good alternative for jam production because even after thermal processing, it was possible to obtain jams rich in Vitamin C, phenolic compounds, and antioxidant potential.</description><identifier>ISSN: 1678-457X</identifier><identifier>DOI: 10.1590/fst.00821</identifier><language>por</language><publisher>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</publisher><subject>FOOD SCIENCE & TECHNOLOGY</subject><ispartof>Ciência e tecnologia de alimentos, 2022, Vol.42</ispartof><rights>This work is licensed under a Creative Commons Attribution 4.0 International License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,776,780,881,27901,27902</link.rule.ids></links><search><creatorcontrib>SOARES, Camila Mariane da Silva</creatorcontrib><creatorcontrib>MORAIS, Rômulo Alves</creatorcontrib><creatorcontrib>SILVA, Romilda Ramos da</creatorcontrib><creatorcontrib>FREITAS, Bárbara Catarina Bastos de</creatorcontrib><creatorcontrib>MELO FILHO, Antonio Alves de</creatorcontrib><creatorcontrib>MARTINS, Glêndara Aparecida de Souza</creatorcontrib><title>Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)</title><title>Ciência e tecnologia de alimentos</title><addtitle>Food Sci. 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Technol</addtitle><date>2022-01</date><risdate>2022</risdate><volume>42</volume><issn>1678-457X</issn><abstract>Abstract This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed jams. A factorial design 23 with 11 assays was used, considering citric acid concentration, pulp/sugar ratio, and albedo concentration as independent variables. Formulations containing a 50/50 pulp/sugar ratio proved to be excellent for quality parameters, the potential of phenolic compounds, antioxidants, and sensory properties. The formulation indicated as most desirable was the one containing a 40/60 sugar/pulp ratio. Guapeva proved to be a good alternative for jam production because even after thermal processing, it was possible to obtain jams rich in Vitamin C, phenolic compounds, and antioxidant potential.</abstract><pub>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</pub><doi>10.1590/fst.00821</doi><oa>free_for_read</oa></addata></record> |
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| issn | 1678-457X |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | FOOD SCIENCE & TECHNOLOGY |
| title | Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva) |
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