Use of peels in the formulation and acceptance of white pulp pitaya jellies

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMagalhães, Deniete Soares-
Autor(es): dc.creatorMoreira, Renata Amato-
Autor(es): dc.creatorPasqual, Moacir-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Autor(es): dc.creatorPio, Leila Aparecida Salles-
Data de aceite: dc.date.accessioned2026-02-09T12:47:59Z-
Data de disponibilização: dc.date.available2026-02-09T12:47:59Z-
Data de envio: dc.date.issued2022-07-27-
Data de envio: dc.date.issued2022-07-27-
Data de envio: dc.date.issued2022-04-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/50741-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1168514-
Descrição: dc.descriptionThe generation of agroindustrial waste has become a serious environmental problem, which conflicts with the need for sustainability sought by modern agriculture. An alternative that helps minimizing these effects is the use of residues, such as fruit peel, in food production. The objective of this study was to evaluate the viability of the mesocarp of the white-fleshed red pitaya (Hylocereus undatus) in the preparation of jellies, verifying the influence of different percentages of pulp replacement per mesocarp (0, 20, 40 and 60%) on the physicochemical, microbiological, and sensorial characteristics of the final products. The jellies presented good acceptability among consumers, with the 60% substitution level being the most accepted. Besides the mesocarp not altering the flavor of the jellies, its use increases the attractiveness to the consumer in addition to contributing to cost reduction and environment preservation.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsAttribution 4.0 International-
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.subjectBy-products-
Palavras-chave: dc.subjectHylocereus undatus-
Palavras-chave: dc.subjectNutraceutical food-
Palavras-chave: dc.subjectSubprodutos-
Palavras-chave: dc.subjectPitaya-
Palavras-chave: dc.subjectAlimentos nutracêuticos-
Palavras-chave: dc.subjectGeléias-
Título: dc.titleUse of peels in the formulation and acceptance of white pulp pitaya jellies-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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