摘要
The objective of this study is to evaluate the composition, nutritional aspects and sensory analysis of the dovyalis jam. Dovyalis fruits were harvested from 4-year-old plants in the orchard of the Unioeste Experimental Farm. They were collected in the morning in polyethylene boxes, when they were ripe and with a purple coloration from the epicarp, being immediately transported to the Laboratory to prepare the jams. After fruits arrival, they were selected by size, color and weight and then sanitized in running water and the cups of the fruits were removed. The sensory evaluations of the jam samples were performed in a randomized fashion, with 30 volunteer tasters. The tasters were previously advised to evaluate the acceptance of the jams and their purchase intentions. Fruits in natura and dovyalis jam are sources of vitamin C. Dovyalis fruits can be used in the processing, due to its acidity. The jam prepared with dovyalis fruits without epicarp and endocarp, and less sugar, was more appreciated by the tasters.
摘要译文
这项研究的目的是评估豆vy果酱的成分，营养方面和感官分析。杜韦利亚斯的果实是从Unioeste实验农场果园的4年龄植物中收获的。早晨将它们收集在聚乙烯盒中，当它们成熟后，果皮的颜色为紫色，立即将其运送到实验室准备果酱。水果到达后，根据大小，颜色和重量进行选择，然后在流水中进行消毒，然后除去杯中的水果。果酱样品的感官评估是由30名志愿者品尝者以随机方式进行的。以前建议品尝者评估果酱的接受程度和购买意图。天然水果和豆蔻果酱中的水果是维生素C的来源。由于其酸度，豆蔻水果可用于加工。品尝者更喜欢用没有果皮和内果皮的杜鹃花果实制成的果酱，以及更少的糖。
ROTILI; Maria Cristina Copello et al.. Nutraceutical fruit characterization, nutritional aspects and sensory analysis of dovyalis jams.[J]. Ciencia Rural, 2021,51(1)