Berry jelly: optimization through desirability‐based mixture design

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSchiassi, Maria Cecília E. V.-
Autor(es): dc.creatorSalgado, Derlyene L.-
Autor(es): dc.creatorMeirelles, Beatriz S.-
Autor(es): dc.creatorLago, Amanda M. T.-
Autor(es): dc.creatorQueiroz, Fabiana-
Autor(es): dc.creatorCuri, Paula N.-
Autor(es): dc.creatorPio, Rafael-
Autor(es): dc.creatorSouza, Vanessa R. de-
Data de aceite: dc.date.accessioned2026-02-09T12:23:16Z-
Data de disponibilização: dc.date.available2026-02-09T12:23:16Z-
Data de envio: dc.date.issued2020-03-30-
Data de envio: dc.date.issued2020-03-30-
Data de envio: dc.date.issued2019-06-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/39515-
Fonte completa do material: dc.identifierhttps://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.14634-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1160266-
Descrição: dc.descriptionBerries are among the nutritionally richest fruits and the mixing of these fruits can originate products with peculiar characteristics and added value, since the fruit mixture allows adding nutritional and sensory value to the final product. Thus, in this study we aimed to optimize a mixed berry jelly formulation of red fruit (blackberry, blueberry, and strawberry), through the mixture design, desirability function, and response surface methodology. The fruit mixture influenced the physical–chemical, sensory, and nutritional characteristics of mixed jelly, and it was observed that the mixture of two or more fruits may increase the acceptance of the product and even its nutritional value. According to the contour curve graph for the sensory and nutritional desirability function, the ideal mixed berry jelly should contain 55% to 100% blackberry, 0% to 20% blueberry, and 0% to 40% strawberry. The exact proportion of fruit may depend on seasonality or the commercial value of the fruit.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Technologists-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science-
Palavras-chave: dc.subjectBerry jelly-
Palavras-chave: dc.subjectBlueberry-
Palavras-chave: dc.subjectBlackberry-
Palavras-chave: dc.subjectDesirability function-
Palavras-chave: dc.subjectMixture design-
Palavras-chave: dc.subjectStrawberry-
Palavras-chave: dc.subjectMirtilo-
Palavras-chave: dc.subjectAmora-
Palavras-chave: dc.subjectFunção desejável-
Palavras-chave: dc.subjectDesign de mistura-
Palavras-chave: dc.subjectMorango-
Título: dc.titleBerry jelly: optimization 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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