特级果酱的生产及物理、化学、微生物和感官特性

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-01-20 DOI:10.1080/15428052.2020.1862009

T. H. B. Ferreira, Rafaela Rodrigues Basaglia, Tamires Marques Paes da Cunha, Mírian Luisa Faria Freitas

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引用次数: 4

摘要

摘要:本研究旨在对苹果(Malus communis)和木瓜(Carica papaya)果酱进行物理、化学、微生物和感官的制备和表征。额外的果酱以果肉:蔗糖50:50的比例生产，总可溶性固形物为65º白利度。通过理化分析、微生物学分析和感官分析对果酱进行了表征。苹果和木瓜果酱的生产是可行的，并提出了自己的替代，使水果生产盈余的最佳利用。

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Production and Physical, Chemical, Microbiological, and Sensory Characterization of Extra Fruit Jam

ABSTRACT This study aimed at producing and characterizing physically, chemically, microbiologically, and sensorially extra apple (Malus communis) and papaya (Carica papaya) jams. The extra fruit jams were produced at proportions of pulp: sucrose 50:50 and with total soluble solids of 65 ºBrix. The jams were characterized through physical and chemical analyses, microbiological analyses and sensory analyses. The apple and papaya jam production was viable and presents itself as an alternative for making the best use of the fruit production surplus.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations