Processing potential of jellies from subtropical loquat cultivars

AUTOR(ES)

CURI, Paula Nogueira, NOGUEIRA, Paulyene Vieira, ALMEIDA, Aline Botelho de, CARVALHO, Cynara dos Santos, PIO, Rafael, PASQUAL, Moacir, SOUZA, Vanessa Rios de

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

14/07/2016

RESUMO

Abstract To 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.

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