Optimization of native Brazilian fruit jelly through desirability-based mixture design

Abstract Faced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should contain: 40-100% jabuticaba, 0-30% cambuci and 0-20% pitanga.

摘要：为提升巴西本土果品的利用率与附加值，同时顺应混合果制品的开发需求与发展必要性，本研究以感官与营养特性为评价维度，通过基于合意性的混料设计方法，评估了嘉宝果（jabuticaba）、扁樱桃（pitanga）与坎布奇果（cambuci）制备果冻的加工潜力。研究结果显示，本实验制备的果冻具备优异的感官与营养品质，由此证实开发含上述三种巴西本土果品的混合果冻完全可行且极具应用价值。基于感官与营养特性的综合要求，该混合果冻的最优配比应为：嘉宝果占比40%~100%，坎布奇果占比0%~30%，扁樱桃占比0%~20%。