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首页> 外文期刊>Nutrition & Food Science >Impact of processing and packaging on the quality of murici jelly [Byrsonima crassifolia (L.) rich] during storage
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Impact of processing and packaging on the quality of murici jelly [Byrsonima crassifolia (L.) rich] during storage

机译：处理和包装对Murici Jelly的质量的影响[Byrsonima Crassifolia（L.）Rich]储存期间

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Purpose - The potential of the Cerrado fruit could be explored by development of new products, such as jellies that can be used to add value to the fruit, as well as to preserve this biome. This paper aims to evaluate the effect of processing, the glass packaging type and storage time on the quality of jelly, prepared from reconstituted murici pulp, over 12 months of storage.Design/methodology/approach - The authors used a completely randomized design (CRD) in factorial 2x5, with two types of glass packaging (transparent and amber) and five storage periods (0,3,6,9 and 12 months), with four replications and the experimentalparcel consisting of 80 g of jelly (two bottles of 40 g). The quality of jelly was monitored through 12 months using physicochemical (proximal composition, color, soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp) and sensory analyses (sensory acceptance and purchase intent).Findings - The pulp processing effectively affected the physicochemical and nutritional composition (proximal composition, soluble solids and color). It was found that only the storage time significantly influenced (p < 0.05) jelly quality, considering the variables analyzed, except the soluble solids, ash, dietary fiber and sensory texture attributes. However, the glass packaging factor (transparent and amber) did not result in significant changes in those variables. Moreover, the pulp processing allows a seasonal fruit with a short harvest period and short post-harvest life to be available to consumers as a new product throughout the year.Originality/value - Based on the present study, the native Cerrado fruit such as murici [Byrsonima crassifolia (L.) Rich] is appreciated for its pleasant peculiarities such as color, aroma and taste; however, it is underutilized as food for lack of information and studies. Although the fruit does not have widespread use as food, it is necessary to make the population aware about its importance, not only as a source of nutrients, but also for its functional and sensory potential. Therefore, the production of murici jelly can increase consumption of the fruit, besides being a way to add value and extend the shelf life and sensory acceptance of the product prepared.
机译：目的 - 可以通过开发新产品，例如可用于向水果增加价值的果冻以及保护这种生物群系，探索Cerrado Fruit的潜力。本文旨在评估加工，玻璃包装型和贮藏时间对果冻质量的影响，从重组的Murici纸浆中制备，超过12个月的Storage.design/methodology/approach - 作者使用完全随机设计（CRD ）在因子2x5中，用两种类型的玻璃包装（透明和琥珀）和五个储存期（0,3,6,9和12个月），具有四种复制和由80克果冻组成的实验性（两瓶） G）。使用物理化学（近端组成，颜色，可溶性固体，可滴定酸度和pH），微生物（35℃和45°C，丝状真菌和沙门氏菌SP）和感官分析（感官接受并购买意图）.Findings - 纸浆加工有效地影响了物理化学和营养成分（近端组成，可溶性固体和颜色）。发现只有储存时间显着影响（P <0.05）果冻质量，考虑到分析的变量，除了可溶性固体，灰分，膳食纤维和感官纹理属性。然而，玻璃包装因子（透明和琥珀色）不会导致这些变量的显着变化。此外，纸浆处理允许季节性水果，收获期短，收获后的短期内寿命，以消费者可供消费者作为全年作为新产品。 [Byrsonima Crassifolia（L.）Rich]非常令人愉快的特殊性，如颜色，香气和味道;然而，它被用作缺乏信息和研究的食物。虽然水果没有作为食物的广泛用途，但有必要使人们意识到其重要性，不仅是营养素的来源，而且是其功能和感官潜力。因此，穆里西果冻的生产可以增加水果的消耗，除了作为增加价值的方式，延长制备产品的保质期和感官接受。

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