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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.1997.tde-20220207-220313
Document
Author
Full name
Katia Sivieri
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1997
Supervisor
Title in Portuguese
Avaliação da qualidade de geléias de morango comum e dietética das variedades guarani e oso grande
Keywords in Portuguese
ALIMENTOS DIETÉTICOS
GELEIA DE MORANGO
QUALIDADE
VARIEDADES VEGETAIS
Abstract in Portuguese
Foram avaliadas as características físicas, químicas e sensorias de geléias de morango comum e dietética elaboradas com as variedades Guarani e Oso Grande com diversos tratamentos, visando a adequabilidade destas para a obtenção de geléias. A qualidade da matéria-prima e dos produtos processados foi avaliada submetendo-se as amostras às análises físicas de textura, suculência, porcentagem de rendimento (somente para a matéria-prima), peso bruto, peso líquido e vácuo ( somente para o produto processado); análises químicas de ácido ascórbico, acidez total titulavel, pH, sólidos solúveis (Brix) e avaliação sensorial de sabor, cor e textura. A susceptibilidade das antocianinas à degradação foi observada no tratamento térmico e durante a estocagem. A retenção deste pigmento é um fator decisivo na aceitabilidade das geléias comuns e dietéticas. A adição de cloreto de estanho contribuiu para a manutenção da cor. Os tratamentos que utilizaram ácido ascórbico prejudicaram muito a cor das geléias. Os resultados mostraram que a variedade Oso Grande foi a que apresentou melhores resultados para elaboração de geléias comuns (exceto para cor). A variedade Guarani foi a que apresentou melhores resultados para elaboração de geléias dietéticas, sendo superior a variedade Oso Grande quanto ao sabor e cor, principais atributos de qualidade das geléias dietéticas.
Title in English
Quality evaluation of common and low sugar strawberry jellies made from guarani and oso grande varieties
Abstract in English
The physical, chemical and sensorial characterists of jellies from two strawberry varieties (Guarani and Oso Grande) were determined in order to evaluate their feasibility for common and low sugar jelly processmg. The quality of both raw material and final product was evaluted regarding to physical determinations of texture, succulency, yield percentage (only the raw material), gross weight, net weight, vacum (only processed product); chemical determinations of ascorbic acid, titratable acidity, pH, soluble solids and organoleptic evaluation for flavor, color and texture. The anthocyanins susceptibity to degradation was observed during thermal processing and storage. The retention of these pigments is a decisive factor the general acceptance of common and low sugar jellies. The addition of stannous choride contributed towards the maintenance of color. Treatments that used ascorbic acid imparied the color of the jellies. Results showed the Oso Grande as the most suitable variety for common jelly processing (except for color). The Guarani was indicated for low sugar jelly processing, being superior to the Oso Grande in flavor and color, the most important attributes for this kind of product.
 
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Publishing Date
2022-02-07
 
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