Evaluation of the jelly processing potential of raspberries adapted in Brazil.

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSouza, Vanessa Rios de-
Autor(es): dc.creatorPereira, Patrícia Aparecida Pimenta-
Autor(es): dc.creatorPinheiro, Ana Carla Marques-
Autor(es): dc.creatorNunes, Cleiton Antônio-
Autor(es): dc.creatorPio, Rafael-
Autor(es): dc.creatorQueiroz, Fabiana-
Data de aceite: dc.date.accessioned2025-08-21T15:47:26Z-
Data de disponibilização: dc.date.available2025-08-21T15:47:26Z-
Data de envio: dc.date.issued2017-06-28-
Data de envio: dc.date.issued2017-06-28-
Data de envio: dc.date.issued2014-
Fonte completa do material: dc.identifierhttp://www.repositorio.ufop.br/handle/123456789/8106-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12354/abstract-
Fonte completa do material: dc.identifierhttps://doi.org/10.1111/1750-3841.12354-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1024160-
Descrição: dc.descriptionGenerally raspberry products as jams, jellies, and preserves are made with red raspberry, however, yellow raspberry and especially black raspberry are also fruits adapted in Brazil, presenting even better productivity and quality. Thus, the aim of this study was to evaluate the processing potential of other varieties of raspberry, but the red, in the preparation of jellies through mixture design and response surface methodology (RSM). These techniques were used to optimize the following 3 variables: yellow (Golden Bliss cultivar, Rubus idaeus), black (Rubus niveus), and red raspberries (Batum cultivar, Rubus idaeus) to formulate a mixed raspberry fruit jelly through sensory evaluations. It was found that jelly formulated with a mix of colored raspberries grown in subtropical regions is a viable and alternative way to use yellow and black raspberries. The mixed raspberry jelly must have 0% to 30% yellow raspberries, 25% to 50% black raspberries, and 30% to 75% red raspberries. Within this region, the optimum formulation has ideal characteristics that are often not observed in formulations with 100% black or yellow raspberries.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Direitos: dc.rightsrestrito-
Palavras-chave: dc.subjectJelly-
Palavras-chave: dc.subjectMixture design-
Palavras-chave: dc.subjectRaspberries-
Palavras-chave: dc.subjectPotential processing-
Título: dc.titleEvaluation of the jelly processing potential of raspberries adapted in Brazil.-
Aparece nas coleções:Repositório Institucional - UFOP

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