Optimization of native Brazilian fruit jelly through desirability-based mixture design

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorCuri, Paula Nogueira-
Autor(es): dc.creatorAlmeida, Aline Botelho de-
Autor(es): dc.creatorPio, Rafael-
Autor(es): dc.creatorLima, Luiz Carlos de Oliveira-
Autor(es): dc.creatorNunes, Cleiton Antônio-
Autor(es): dc.creatorSouza, Vanessa Rios de-
Data de aceite: dc.date.accessioned2026-02-09T11:57:56Z-
Data de disponibilização: dc.date.available2026-02-09T11:57:56Z-
Data de envio: dc.date.issued2019-02-27-
Data de envio: dc.date.issued2019-02-27-
Data de envio: dc.date.issued2018-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/33082-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1151385-
Descrição: dc.descriptionFaced 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.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceFood Science and Technology-
Palavras-chave: dc.subjectMixed fruit jelly-
Palavras-chave: dc.subjectNutritional quality-
Palavras-chave: dc.subjectSensory acceptance-
Palavras-chave: dc.subjectDesirability function-
Palavras-chave: dc.subjectGeléia de frutas mistas-
Palavras-chave: dc.subjectQualidade nutricional-
Palavras-chave: dc.subjectAceitação sensorial-
Palavras-chave: dc.subjectFunção de desejabilidade-
Título: dc.titleOptimization of native Brazilian fruit jelly through desirability-based mixture design-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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