Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)

Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)

Abstract This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed jams. A factorial design 23 with 11 assays was used, considering citric acid concentration, pulp/sugar ratio, and albedo concentration as independent variables. Formulations containing a 50/50 pulp/sugar ratio proved to be excellent for quality parameters, the potential of phenolic compounds, antioxidants, and sensory properties. The formulation indicated as most desirable was the one containing a 40/60 sugar/pulp ratio. Guapeva proved to be a good alternative for jam production because even after thermal processing, it was possible to obtain jams rich in Vitamin C, phenolic compounds, and antioxidant potential.

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Main Authors: SOARES,Camila Mariane da Silva, MORAIS,Rômulo Alves, SILVA,Romilda Ramos da, FREITAS,Bárbara Catarina Bastos de, MELO FILHO,Antonio Alves de, MARTINS,Glêndara Aparecida de Souza
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100576
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spelling oai:scielo:S0101-206120220001005762022-02-22Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)SOARES,Camila Mariane da SilvaMORAIS,Rômulo AlvesSILVA,Romilda Ramos daFREITAS,Bárbara Catarina Bastos deMELO FILHO,Antonio Alves deMARTINS,Glêndara Aparecida de Souza bioactive compounds cerrado fruit nutritional composition passion fruit albedo Abstract This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed jams. A factorial design 23 with 11 assays was used, considering citric acid concentration, pulp/sugar ratio, and albedo concentration as independent variables. Formulations containing a 50/50 pulp/sugar ratio proved to be excellent for quality parameters, the potential of phenolic compounds, antioxidants, and sensory properties. The formulation indicated as most desirable was the one containing a 40/60 sugar/pulp ratio. Guapeva proved to be a good alternative for jam production because even after thermal processing, it was possible to obtain jams rich in Vitamin C, phenolic compounds, and antioxidant potential.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.42 20222022-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100576en10.1590/fst.00821
institution SCIELO
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author SOARES,Camila Mariane da Silva
MORAIS,Rômulo Alves
SILVA,Romilda Ramos da
FREITAS,Bárbara Catarina Bastos de
MELO FILHO,Antonio Alves de
MARTINS,Glêndara Aparecida de Souza
spellingShingle SOARES,Camila Mariane da Silva
MORAIS,Rômulo Alves
SILVA,Romilda Ramos da
FREITAS,Bárbara Catarina Bastos de
MELO FILHO,Antonio Alves de
MARTINS,Glêndara Aparecida de Souza
Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
author_facet SOARES,Camila Mariane da Silva
MORAIS,Rômulo Alves
SILVA,Romilda Ramos da
FREITAS,Bárbara Catarina Bastos de
MELO FILHO,Antonio Alves de
MARTINS,Glêndara Aparecida de Souza
author_sort SOARES,Camila Mariane da Silva
title Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
title_short Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
title_full Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
title_fullStr Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
title_full_unstemmed Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)
title_sort development and optimization of the jam production process of pouteria cf. gardneriana radlk (guapeva)
description Abstract This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed jams. A factorial design 23 with 11 assays was used, considering citric acid concentration, pulp/sugar ratio, and albedo concentration as independent variables. Formulations containing a 50/50 pulp/sugar ratio proved to be excellent for quality parameters, the potential of phenolic compounds, antioxidants, and sensory properties. The formulation indicated as most desirable was the one containing a 40/60 sugar/pulp ratio. Guapeva proved to be a good alternative for jam production because even after thermal processing, it was possible to obtain jams rich in Vitamin C, phenolic compounds, and antioxidant potential.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2022
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100576
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