Araticum fruit (Annona montana) |
Cutting jams with different concentrations of citric acid, pulp/sugar ratio and passion fruit albedo |
FQ - Two optimized versions of the araticum jam (with a citric acid concentration of 1% and pulp/sugar ratios of 60/40 and 40/60) were found to have higher percentages of vitamin C, protein, and fiber. |
[1313 Aguiar AO. [Processing and utilization of araticum fruit (Annona crassiflora Mart.) in the form of paste-like sweet]. Palmas, Tocantins. Dissertation [Master in Food Science and Technology] - Universidade Federal do Tocantins; 2018.] |
Cutting jam |
SEN - The jams were well accepted in the sensory analysis. |
[1919 Oliveira TTB, Morais RA, Martins GAS, Marson PG, Teixeira SMF. Processing of fruits of the Cerrado in the form of integrals jellies. Rev Agrarian. 2020b; 13(47): 130-40. Doi: 10.30612/agrarian.v13i47.8958 https://doi.org/10.30612/agrarian.v13i47...
] |
Banana ‘pacovan’ (Musa paradisiaca) and Wild passion fruit (Passiflora cincinnata Mast) |
Cutting jam with different proportions of pulp, sucrose, pectin and citric acid |
SEN - All formulations were well accepted by consumers, with average scores higher than 6.7 in the overall acceptance. The formulation with higher addition of sucrose and lower addition of pectin received the highest score. FQ - The firmer jams had higher acidity and soluble solids values. |
[2020 Rybka ACP, Freitas ST. 2014. [Formulations of sweets with 'Pacovan' banana and wild passion fruit]. Research and Development Bulletin. Embrapa Semiarid Technical Report. Petrolina (PE): Embrapa Semiárido; 2014.] |
Bocaiuva fruit (Acrocomia aculeata) |
Jelly with added passion fruit |
FQ - The jelly retained the bioactive compounds from bocaiuva and passion fruit pulp (phenols, tannins, ascorbic acid and carotenoids) in its composition. The values of soluble solids, titratable acidity, pH and total solids were close to those of jellies with other fruits. |
[2121 Souza RS, Cuellar JP, Donadon JR, Guimarães RCA. [Bioactive compounds in bocaiuva jam with passion fruit]. Multitemas. 2019; 24(57): 79-94. Doi: https://doi.org/10.20435/multi.v0i_.1803 https://doi.org/10.20435/multi.v0i_.1803...
] |
Buriti fruit (Mauritia flexuosa) |
Conventional jelly with different pulp concentrations |
SEN - The formulation with the highest pulp concentration (100g of pulp for 350g of water) showed the highest sensory acceptability. FQ - There was stability of the physicochemical characteristics of the formulation with higher pulp concentration after 90 days of storage. |
[2222 Celestino SMC. [Development and shelf life evaluation of buriti jelly]. Research and Development Bulletin. Planaltina (DF): Embrapa Cerrados; 2013.] |
Buriti fruit (Mauritia flexuosa), Cajui fruit (Anacardium occidentale) and Murici fruit (Brysonima crassifolia)
|
Conventional jelly |
SEN - There was no significant difference between the sensory attributes of the jellies, but the cashew jelly showed higher scores. FQ - There were statistical differences among the cajui, murici and buriti jellies for the values of total acidity, moisture, non reducing sugars and vitamin C. |
[1717 Oliveira MOS, Dias BB, Morais RA, Martins GAS. [Processing of araticum fruit (Annona crassiflora Mart.) paste-like sweet and viability for school feeding programs]. Rev Desafios. 2020a; 7(Especial): 87-93. Doi: https://doi.org/10.20873/uftsupl2020-8432 https://doi.org/10.20873/uftsupl2020-843...
] |
Cagaita fruit (Eugenia dysenterica) |
Conventional jelly with different proportions of sucrose, pulp and pectin |
SEN and MIC - All formulations showed good sensory acceptance and microbiological safety. FQ - The product showed good chemical stability, with small reductions in physicochemical parameters over 120 days. |
[2323 Santos PRG, Cardoso LM, Bedetti SF, Hamaceck FR, Moreira AVB, Martino HSD, et al. [Cagaita jelly (Eugenia dysenterica DC.): development, microbiological, sensory and chemical characterization and stability study]. Rev Inst Adolfo Lutz. 2012; 71(2): 281-90.] |
Cagaita fruit (Eugenia dysenterica) and mangaba fruit (Hancornia speciosa) |
Jelly with different proportions of cagaita and mangaba pulp combined |
SEN - The formulation with the highest acceptability was the one with the lowest proportion of cagaita and the highest proportion of mangaba. MIC - All formulations showed good microbiological quality. FQ - The formulation with 40% cagaita and 60% mangaba was evaluated over 90 days of storage and remained stable in relation to the physicochemical parameters. |
[2424 Silva FS. [Elaboration of jelly with a mix of cagaita pulp (Eugenia dysenterica) and mangaba (Hancornia speciosa) and evaluation of quality parameters]. Palmas. Dissertation [Master in Food Science and Technology] - Universidade Federal do Tocantins; 2017.] |
Caja fruit (Spondias mombin) |
Jelly with different proportions of sugar and pectin |
FQ - After 150 days of storage there was an increase in water content, total soluble solids, reducing sugars, total sugars, and ratio, and a reduction in the values of total solids, nonreducing sugars, pH, and acidity. |
[2525 Martins JJA, Oliveira ENA, Rocha APT, Santos DC. [Stability of caja jellies during storage under ambient conditions]. Comun Sci. 2015; 6(2): 164-73.] |
Caja-manga fruit (Spondias cytherea Sonn.) |
Jelly with mint and pepper |
SEN - The jelly showed high sensory acceptability, as well as high consumption frequency and purchase intention. |
[2626 Melo ACH, Borges BB, Batista Júnior ED, Souza EG, Rocha LG, Moura NM, et al. [Sensory analysis of pineapple jam with onion and caja-manga jam with mint and pepper]. Rev Biodiversidade. 2019; 3(18): 100-9.] |
Jams with different proportions of sugar |
SEN - The jams were well accepted with sensory attribute averages higher than 7 (I liked it moderately), but 67% of the tasters preferred the cajá-manga candy with more sugar. FQ - The jams presented a pH lower than 3.2, which explains their firm consistency. The acidity of the candies was less than 1%. The moisture and ash contents decreased with the increase of the sugar proportion. |
[2727 Ramalhosa E, Sousa AV, Fernandes L, Delgado T, Fidalgo MC, José A, et al. [Physicochemical and sensory characterization of fruit jams from Sao Tome and Principe]. Millenium. 2017; 2(3): 77-84.] |
Dog marmalade fruit (Alibertia sessilis) |
Cutting Jam |
FQ - The physicochemical analyses attested to satisfactory technological conditions. But the jam was low in protein, ash, and lipids, and high in carbohydrates and total energy. |
[2828 Silva TLL, Becker FS, Toguchi MY, Boas EVBV, Damiani C. [Technological applicability of dog marmalade fruit (Alibertia sessilis Schum.)]. Rev Bras Produtos Agroindustriais. 2013; 15(3): 263-71. Doi: http://dx.doi.org/10.15871/1517-8595/rbpa.v15n3p263-271 http://dx.doi.org/10.15871/1517-8595/rbp...
] |
Gabiroba fruit (Campomanesia xanthocarpa) |
Jelly with different concentrations of citric acid, pulp/sugar ratio and passion fruit albedo |
SEN - The formulation with pulp/sugar ratio 40/60, without the addition of citric acid and pectin, showed higher scores in all attributes of the sensory tests. |
[2929 Pereira CMT, Silva DL, Leal GF, Martins GAS, Pires CRF. [Quantitative descriptive sensory analysis of gabiroba jelly (Camponesia cambessedeana)]. Rev Desafios. 2020; 7: 1-10. Doi: http://dx.doi.org/10.20873/uftsupl2020-803 http://dx.doi.org/10.20873/uftsupl2020-8...
] |
Guapeva fruit (Pouteria cf. Guardneriana Radlk) |
Jelly with different concentrations of citric acid, pulp/sugar ratio and passion fruit albedo |
SEN - The formulation with the highest acceptability was the one with a pulp-sugar ratio of 40/60. FQ - The formulations with a pulp-sugar ratio of 60/40 showed a higher percentage of fiber, protein and vitamin C. |
[3030 Soares CMS. [Integral characterization of the guapeva fruit (Pouteria cf. Guardneriana radlk) and processing of its pulp in the form of jelly]. Palmas. Dissertation [Master in Food Science and Technology] - Universidade Federal do Tocantins, 2019.] |
Marolo fruit (Annona crassiflora), Sweet passion fruit (Passiflora alata) and Soursop (Annona muricata) |
Dietary mixed creamy jam |
MIC - The jams were microbiologically safe during the storage. FQ - An increase in titratable acidity, soluble solids, total sugars and a reduction in total carotenoids and total phenolics were observed after 180 days of storage at 25 ºC and 35 ºC. |
[3131 Brandão TM. [Vacuum processing and storage of mixed dietary and functional candy from Cerrado fruits]. Lavras. Thesis [PhD in Food Sicence] - Universidade Federal de Lavras; 2015.] |
Murici fruit (Brysonima crassifolia) |
Conventional jelly |
SEN - The products presented good sensory acceptability throughout storage, although variations were observed in the evaluated attributes, except for texture. MIC - The jellies were microbiologically safe during the 12 months of storage. FQ - The physicochemical characteristics were in accordance with the parameters established by the legislation. |
[1010 Cunha MC. [Impact of processing, packaging, and storage time on the quality of murici jelly (Byrsonima crassifolia (L.) Rich)]. Lavras. Dissertation [Master in Food Science] - Universidade Federal de Lavras; 2016.] |
Seriguela fruit (Spondias purpurea) |
Cutting jam with different sucrose ratios |
SEN - Most of the attributes obtained an average between 6.5 and 7, indicating good acceptability. The percentage of purchase intention was 82%. MIC - The jams were microbiologically safe. FQ - The physicochemical analyses attested to satisfactory technological conditions. |
[3232 Lima ICGS, Meleiro CHA. [Development, physicochemical and sensory evaluation of jelly and cut candy from seriguela (Spondias purpurea L.) aiming at the growth of the fruit's production chain]. CEPPA. 2012; 30(2): 221-32. Doi: http://dx.doi.org/10.5380/cep.v30i2.30495 http://dx.doi.org/10.5380/cep.v30i2.3049...
] |
Conventional and diet jelly with different proportions of sucralose and acesulfame |
SEN - The formulation with the best sensory acceptability was the one with the combination of the two sweeteners, in the proportion 0.02% sucralose and 0.02% acesulfame. FQ - The jellies presented physicochemical characteristics similar to other jellies in the literature. |
[3333 Nogueira JP, Jesus MACL. [Development, physicochemical, sensory, and colorimetric evaluation of diet seriguela jelly]. Rev Bras Tecnol Agroind. 2014; 8(2): 1531-44. Doi: http://dx.doi.org/10.3895/S1981-36862014000200007S1 http://dx.doi.org/10.3895/S1981-36862014...
] |
Umbu fruit (Spondias tuberosa)
|
Cutting jam with and without milk and different proportions of sugar |
SEN - The jam without added milk was the one that presented the highest sensory acceptability. MIC - The jams were microbiologically safe. FQ - The minerals present in significant quantities in the candies were potassium, phosphorus, calcium and magnesium. The carbohydrate content, caloric value, soluble solids and total sugars increased with the higher amount of sugar. |
[3434 Almeida RD. [Technology for industrial production of umbuzada cutting]. Campina Grande. Thesis [PhD in Process Engineering] - Universidade Federal de Campina Grande; 2016.] |
Cutting jam with licuri almonds |
SEN - There was good acceptance of the jams formulations, with average overall acceptance scores ranging from 6.31 (I liked it slightly) to 7.30 (I liked it moderately). FQ - The formulations with less licuri added presented the highest acidity value (0.55%) and there was no difference for the values of soluble solids and pH. |
[3535 Castro CDPC, Rybka ACP. [Sensory acceptance of umbu jam with licuri almonds]. Research and Development Bulletin. Embrapa Semiarid Technical Report. Petrolina (PE): Embrapa Semiárido; 2018.] |
Umbu fruit (Spondias tuberosa) and Mangaba fruit (Hancornia speciosa) |
Jelly with and without fructooligosaccharide (FOS) |
SEN - Acceptability, purchase intention, and sensory preference were similar among the different formulations. MIC - The jellies were microbiologically safe. FQ - The addition of FOS reduced the protein, ash and pH contents, and contributed to the increase in fiber. |
[3636 Souza HRS, Santos AM, Ferreira IM, Silva AMO, Nunes TP, Carvalho MG. [Elaboration and quality evaluation of umbu (Spondias tuberosa Arr. C.) and mangaba (Hancornia speciosa G.) jelly with functional claim]. Segur Aliment Nutr. 2018; 25(3): 104-113. Doi: https://doi.org/10.20396/san.v25i3.8652496 https://doi.org/10.20396/san.v25i3.86524...
] |
Umbu-caja fruit (Spondias bahiensis) |
Conventional jelly |
SEN - The jelly presented high acceptability, with acceptance ratings higher than 70% for all sensory attributes, and purchase intention of 67.5%. MIC - The jelly was microbiologically safe. FQ - The jellies showed little physicochemical changes over 180 days. |
[3737 Oliveira ENA, Santos DC, Rocha APT, Gomes JP. [Development, characterization and stability of traditional umbu-caja jelly]. Rev Bras Frutic. 2014; 36(3): 628-39. Doi: https://doi.org/10.1590/0100-2945-366/13 https://doi.org/10.1590/0100-2945-366/13...
] |
Conventional and diet jelly from different genotypes |
SEN - In general, the jellies showed good sensory acceptance for all attributes, but there was a difference between the formulations for the color, aroma and flavor parameters. FQ - The jellies with sucrose presented physicochemical characteristics similar to the dietetic ones, except the contents of total sugars that were lower in the dietetic product. |
[1111 Viana ES, Mamede MEO, Reis RC, Carvalho LD, Fonseca MD. [Development of conventional and dietetic umbu-caja jelly]. Rev Bras Frutic. 2015; 37(3): 708-717. Doi: https://doi.org/10.1590/0100-2945-018/14 https://doi.org/10.1590/0100-2945-018/14...
] |
Wild passion fruit (Passiflora cincinnata) |
Conventional jelly |
MIC - The jelly was microbiologically safe. FQ - The jelly showed small physicochemical variations over 150 days of storage. |
[3838 Novais Júnior MM, Ferreira LG, Fonseca AAO, Cardoso RL, Hansen DS. [Development of wild passion fruit jelly (Passiflora cincinnata): microbiological, physical, chemical characterization and stability study]. Braz J Dev. 2020; 6(7): 43403-14. Doi: https://doi.org/10.34117/bjdv6n9-090 https://doi.org/10.34117/bjdv6n9-090...
] |