Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly

Food Science and Technology (Campinas)

Ellen Silva Lago-vanzela¹  Ginaldo Vieira Dos Santos¹  Fernanda Arcaro De Lima¹  Eleni Gomes¹  Roberto Da Silva¹ 

[1] ,Universidade Estadual PaulistaSão José do Rio Preto SP ,Brasil

关键词: jambolan;    light jelly;    sweetener;    jambolão;    geleia light;    edulcorante;   

DOI  :  10.1590/S0101-20612011000300018

来源: SciELO

【 摘 要 】

In Brazil, several little economically explored fruits have good potential as raw material for the agro-industry. This study aimed to produce and determine the physical-chemical and sensory characteristics of light jambolan jelly. This fruit has intense purple color, which gave the jellies - both standard and light - a quite attractive visual aspect. The light jellies exhibited similar physical-chemical characteristics to the ones developed through the conventional method and; with the proportion of sweeteners used, the caloric values of the formulations were reduced to the range of 41 to 53%, attending the requirements of the Brazilian legislation for this type of product. The sensory profile obtained for the 4 light formulations developed, clearly showed the tasters' preference for the jelly elaborated with the association of cyclamate and saccharin. Thus, the results revealed good perspectives for the application of this fruit in the food industry.

【 授权许可】

CC BY   
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