Processing potential of jellies from subtropical loquat cultivars
Food Sci. Technol (SBCTA, Impr.)
; Food Sci. Technol (SBCTA, Impr.);37(1): 70-75, Jan.-Mar. 2017. tab, graf
Article
en En
| LILACS
| ID: biblio-892192
Biblioteca responsable:
BR25.1
ABSTRACT
Abstract To increase the availability to consumers and add more value to loquat (Eriobotrya japonica Lindl.), which is a very perishable and seasonal fruit, and in order to identify which cultivars grown in subtropical regions are more suitable for jelly processing, the objective of this study was to evaluate the influence of different loquat cultivars (Fukuhara, Kurisaki, Mizumo, Mizuho and Mizauto) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. Based on sensory acceptance the most suitable loquat cultivars for jelly processing are Kurisaki and Mizuho. In this study it was found that the consumer prefers a more acidic, less sweet, less firm or softer loquat jelly, clearer with a more intense red color.
Texto completo:
1
Colección:
01-internacional
Base de datos:
LILACS
Tipo de estudio:
Prognostic_studies
Idioma:
En
Revista:
Cienc. tecnol. aliment
/
Ciênc. tecnol. aliment.(Online)
/
Food Sci. Technol (SBCTA, Impr.)
/
Food Science and Technology (SBCTA. Impresso)
Asunto de la revista:
ALIMENTOS
/
CIENCIAS DA NUTRICAO
Año:
2017
Tipo del documento:
Article
País de afiliación:
Brasil