Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes.

Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a reduction in the total concentration of compounds was observed when comparing the dragées to the raisins. Furthermore, there was a strong influence of chocolate in the qualitative profile with the emergence of new compounds (quercetin-3-pentoside, kampfterol-3-rutinoside, p-coumaric acid, and caffeoyl-aspartate). The combination of these ingredients (raisins and chocolate) resulted in a dark chocolate coated raisin (DC) with good sensory acceptance and a more complex phenolic composition that may positively contribute to its functional quality.

Influence of Subtropical Region Strawberry Cultivars on Jelly Characteristics.

At the end of the production period of strawberries grown in subtropical regions, postharvest durability is severely diminished due to rising temperatures which compromises the commercialization of fresh fruit. An ideal option would be to process strawberries in the form of preserves, jams, and jellies. Along this line it becomes extremely important to conduct a survey of which cultivars grown in subtropical regions are more suitable for processing in the form of jelly, as well as to understand what the consumer profile is for this product. The objective of this study was to evaluate the influence of different strawberry cultivars grown in subtropical regions of Brazil (Camarosa, Festival, San Andreas, Oso Grande, Camino Real, and Albion) on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly in order to identify cultivars with the greatest potential for industrial use. The strawberry cultivars presented different physicochemical characteristics which resulted in jellies with different physicochemical and rheological characteristics. In this study, however, we verified that all cultivars have potential to be processed in the form of jelly due to good acceptance of all formulations prepared. In general consumers prefer a lighter-colored strawberry jelly, with a less intense red color, more acidic, and less consistent/firm.