Influence of gelling substance on sensory quality blueberry (climax) jelly
Daniela Helena Pelegrine Guimarães1*, Gisele Leticia Alves2 and Amanda Faria Querido3
Research Article | Published September 2014
International Journal of Biotechnology and Food Science, Vol. 2(6), pp. 116-120
1Professor on Lorena Engineering School (EEL-USP)– Chemical Engineering Department, Estrada Municipal do Campinho, sn Lorena SP – 12.602-810, Brasil.
2Researcher in Adolfo Lutz Institute (IAL).
3Professor in Taubate University.
*Corresponding author. E-mail: dhguima@usp.br. Fone / Fax: 12-3159-5017
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The present research includes four Blueberry jam formulations. For gelling the following were used: synthetic high methoxyl pectin (F1); synthetic high methoxyl pectin obtained from passion fruit skin extraction (F2); synthetic low methoxyl pectin (F3), and synthetic low methoxyl amidated (F4). Physical, chemical and sensorial properties were analyzed, such in pulp as jelly. Results form sensory alanysis showed, clearly, the tasters' preference for the jelly elaborated with synthetic high methoxyl pectin (F1) and synthetic low methoxyl amidated pectin (F4). From purchase intention histogram, it could be noted good acceptance for conventional products (F1 and F2) . Although jelly processing reduced the initial anthocyanins, blueberry jelly still can be considered a good anthocyanins source. Thus, the results revealed good perspectives for the application of this fruit in the food industry.
Keywords: Blueberry, jam, sensorial analysis, gelling.
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Citation: Guimarães DHP, Alves GL, Querido AF (2014). Influence of gelling substance on sensory quality blueberry (climax) jelly. Int. J. Biotechnol. Food Sci. 2(6): 116-120.
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