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：为提升巴西本土水果的可利用性并拓展其附加价值，同时契合混合水果制品开发的行业需求与重要发展意义，本研究采用基于喜好度的混料设计方法，围绕感官与营养特性，评估了嘉宝果（jabuticaba）、红果仔（pitanga）与坎布奇果（cambuci）制备果冻的加工潜力。本研究所得果冻具备优异的感官与营养品质，结果表明开发含上述三种巴西本土水果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指标，该混合果冻的推荐配方占比为：嘉宝果40%~100%，坎布奇果0%~30%，红果仔0%~20%。