Abstract
The jellies constitute an important alternative for the processing of fruits, adding greater economic and nutritional value. The objective of this study was to evaluate the effects of different concentrations of pulp, sugar and maltodextrin on the physical-chemical and textural characteristics of kiwifruit jelly with lemon grass tea. Factorial design 23 was used with 3 replicates at the central point, resulting in 11 experiments with variation of sugar percentages (30, 40 and 50%), pulp (50, 60 and 70%) and maltodextrin (5, 10 and 15%). Water content, moisture content, total soluble solids (TSS), total titratable acidity (TTA), ashes, pH, reducing sugars, non-sugars were evaluated for the following physico-chemical parameters: reducers, total sugars, lipids and vitamin C. Regarding the texture profile, the following parameters were evaluated: hardness, cohesiveness, chewing, gummy and adhesiveness. It was found that among the analyzed variables, the ones that were considered as significant and/or predictive according to ANOVA and the F test were: (moisture, total solids, carbohydrates and vitamin C), through the graphs of the surfaces of responses observed that the percentage of pulp and maltodextrin used was proportional to the increase in moisture content, vitamin C, total solids and carbohydrates. The G2 experiment presented the lowest values of moisture and water activity, and higher carbohydrate contents, total solids and cohesiveness, in which it was formulated with the sugar concentration (-1) and pulp and maltodextrin (+1). The development of kiwi jelly with lemon grass tea is an excellent alternative for the use of the raw material, since it is a product with high nutritional value, stability during storage and potential for consumer acceptance.
Highlights
The kiwi (Actinidia deliciosa) is a fruit that has great economic importance, mainly in China, Italy and New Zealand, that are its main producers
The total sugars obtained in the present study presented a variation from 61.52 (G11) to 83% of glucose (G1), values higher than that observed by Martins el al. (2015) in mixed jelly of pineapple peel and peach pulp (44.56%)
According to the graphs of the response surfaces, it is possible to infer that as the percentage variables of pulp and maltodextrin increase, parameters of moisture, total solids, carbohydrates and vitamin C tend to grow. It was verified the viability of the use of kiwi and lemon grass in the elaboration of jelly, which is a product of high nutritional quality
Summary
The kiwi (Actinidia deliciosa) is a fruit that has great economic importance, mainly in China, Italy and New Zealand, that are its main producers It has high content of vitamin C and bioactive compounds, such as phenolic compounds, insoluble fiber, carotenoids, flavonoids and minerals. The stabilization of the jellies is obtained through the heat treatment applied, associated to the increase of the soluble solids content, increase of the acidity and decrease of the water content These parameters are responsible for the inhibition of the growth of microorganisms and enzymatic activity, besides being of great importance for the texture, structure and general quality of fruit sweets, since the adequate gelation of pectins of high methoxylation occurs only in narrow bands of pH (2.8 to 3.5) and high sugar content (600 to 800 g/kg), making it possible to obtain a product with high added value, easy handling jas.ccsenet.org
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