Scholarlink

The preparation of processed products from native fruits involves providing nutritional products and functions with greater period of marketing and value addition to contribute to environmental preservation. This study aimed to evaluate the production of crystallized candy of jenipapo with two types of cuts, subjected to two drying temperatures, and evaluate the physicochemical, microbiological, and sensory appearance attributes, after 4 months of storage. The fruits of jenipapo (Genipa americana L.) were collected in the municipality of Miranda-MS. The samples were selected, washed, peeled, and diced and sliced. Impregnation was performed using sucrose and glucose (3:1), gradually increasing the soluble solids of the syrup concentrations (40, 50, 60, and 70 °Brix). After boiling for 3 min, the samples were stored for 8–12 h between each impregnation. Type dryer was used cabin at 45–60 °C. Processing reduced producers of titratable acidity, vitamin C, phenols, and tannins present in fresh fruits, although the use of cutting into slices has maintained these levels greater than cubed. Treatments with drying temperatures 45 and 60 °C did not affect the quality and storability. The candy jenipapo crystallized has great sensorial acceptance in the taste, texture, and appearance attributes. The candy had adequate sanitary hygienic conditions, after the storage period.

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Improving the Microbiological, Sensory, and Chemical Constituents of Stored Crystallized “Jenipapo” (Genipa americana L.), a Native Brazilian Fruit

  • 章节

  • 发表日期：

    2025年

查看全文
  • Raquel P. Campos,
  • Marana Soares,
  • Karuppusamy Arunachalam,
  • Suni Liu,
  • Luciana Miyagusku,
  • Priscila Aiko Hiane

摘要

The preparation of processed products from native fruits involves providing nutritional products and functions with greater period of marketing and value addition to contribute to environmental preservation. This study aimed to evaluate the production of crystallized candy of jenipapo with two types of cuts, subjected to two drying temperatures, and evaluate the physicochemical, microbiological, and sensory appearance attributes, after 4 months of storage. The fruits of jenipapo (Genipa americana L.) were collected in the municipality of Miranda-MS. The samples were selected, washed, peeled, and diced and sliced. Impregnation was performed using sucrose and glucose (3:1), gradually increasing the soluble solids of the syrup concentrations (40, 50, 60, and 70 °Brix). After boiling for 3 min, the samples were stored for 8–12 h between each impregnation. Type dryer was used cabin at 45–60 °C. Processing reduced producers of titratable acidity, vitamin C, phenols, and tannins present in fresh fruits, although the use of cutting into slices has maintained these levels greater than cubed. Treatments with drying temperatures 45 and 60 °C did not affect the quality and storability. The candy jenipapo crystallized has great sensorial acceptance in the taste, texture, and appearance attributes. The candy had adequate sanitary hygienic conditions, after the storage period.