Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese
AUTOR(ES)
CURI, Paula Nogueira, CARVALHO, Cynara dos Santos, SALGADO, Derlyene Lucas, PIO, Rafael, SILVA, Daniel Fernandes da, PINHEIRO, Ana Carla Marques, SOUZA, Vanessa Rios de
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
15/05/2017
RESUMO
Abstract Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.
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