Análise física, sensorial e microbiológica de geléias de manga formuladas com diferentes níveis de cascas em substituição à polpa
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Data
2008-08
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Resumo
The objective of this study was to evaluate the
quality of jams formulated with levels of zero, 25, 50, 75 and
100% of peels in substitution of pulp of mango (Mangifera
indica L. cv. ‘Haden’). The quality criterion were color,
consistency, sensory acceptability and microbiological
characteristics. It was observed that all treatments obtained
with the consumers mean scores between seven (liked moderated)
and eight (liked a lot). Physical and microbiological
characteristics were maintained inside of the fruit jams patterns
established for Brazilian legislation. For the gotten results, the
partial or total substitution of pulp for peels Haden mango in
the jams formulation is viable on the physical, sensory and microbiological areas, with economic and environmental
advantages.
Descrição
Palavras-chave
Mangifera indica L., Desenvolvimento de produto, Resíduo, Mangifera indica L., Residue, Product development
Citação
DAMIANI, Clarissa; VILAS BOAS, Eduardo Valério de Barros; SOARES JUNIOR, Manoel Soares; CALIARI, Marcio; PAULA, Maria do Livramento de; PEREIRA, Douglas Endrigo Perez; SILVA, Aline Gomes Moura. Análise física, sensorial e microbiológica de geléias de manga formuladas com diferentes níveis de cascas em substituição à polpa. Ciência Rural, Santa Maria, v. 38, n. 5, p. 1418-1423, ago. 2008