Processing potential of jellies from subtropical loquat cultivars

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dc.creatorPaula Nogueira CURI
dc.creatorPaulyene Vieira NOGUEIRA
dc.creatorAline Botelho de ALMEIDA
dc.creatorCynara dos Santos CARVALHO
dc.creatorRafael PIO
dc.creatorMoacir PASQUAL
dc.creatorVanessa Rios de SOUZA
dc.date2017
dc.date.accessioned2026-07-07T04:17:50Z
dc.descriptionTo increase the availability to consumers and add more value to loquat (Eriobotrya japonica Lindl.), which is a very perishable and seasonal fruit, and in order to identify which cultivars grown in subtropical regions are more suitable for jelly processing, the objective of this study was to evaluate the influence of different loquat cultivars (Fukuhara, Kurisaki, Mizumo, Mizuho and Mizauto) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. Based on sensory acceptance the most suitable loquat cultivars for jelly processing are Kurisaki and Mizuho. In this study it was found that the consumer prefers a more acidic, less sweet, less firm or softer loquat jelly, clearer with a more intense red color.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395949992012
dc.identifier.urihttp://hdl.handle.net/123456789/456849
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.37
dc.subjectAgrociencias
dc.titleProcessing potential of jellies from subtropical loquat cultivars
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos