Berry Jelly: Optimization Through Desirability-Based Mixture Design.

Berries are among the nutritionally richest fruits and the mixing of these fruits can originate products with peculiar characteristics and added value, since the fruit mixture allows adding nutritional and sensory value to the final product. Thus, in this study we aimed to optimize a mixed berry jelly formulation of red fruit (blackberry, blueberry, and strawberry), through the mixture design, desirability function, and response surface methodology. The fruit mixture influenced the physical-chemical, sensory, and nutritional characteristics of mixed jelly, and it was observed that the mixture of two or more fruits may increase the acceptance of the product and even its nutritional value.

Characterization, processing potential and drivers for preference of pepper cultivars in the production of sweet or spicy jellies.

Due to the importance of studying alternatives to reduce pepper post-harvest loss and verify the processing potential of the several cultivars/varieties available, the objective of this study was to characterize common peppers in Brazil, and to evaluate their potential for further processing into jelly form. More specifically, the most-consumed species and varieties in Brazil were investigated, that is: Habanero, Cheiro do Norte, Biquinho, Malagueta, Cayenne, Paprika and Dedo de Moça. Additionally, the drivers of liking for pepper jelly were sought so as to understand the desirable characteristics of this product.

CHARACTERIZATION AND INFLUENCE OF SUBTROPICAL PERSIMMON CULTIVARS ON JUICE AND JELLY CHARACTERISTICS.

To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the form of juice and jelly, as well as understand what the consumer profile is for these products, the objective of this study was to evaluate the influence of different persimmon cultivars (Rama Forte, Mel, Guiombo and Taubaté) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting juice and jelly in order to identify cultivars with the greatest potential for industrial use. The different studied persimmon cultivars had different physical and physicochemical characteristics which resulted in juices and jellies with different physicochemical, rheological and sensory characteristics.

Influence of Subtropical Region Strawberry Cultivars on Jelly Characteristics.

At the end of the production period of strawberries grown in subtropical regions, postharvest durability is severely diminished due to rising temperatures which compromises the commercialization of fresh fruit. An ideal option would be to process strawberries in the form of preserves, jams, and jellies. Along this line it becomes extremely important to conduct a survey of which cultivars grown in subtropical regions are more suitable for processing in the form of jelly, as well as to understand what the consumer profile is for this product.

Analysis of the subtropical blackberry cultivar potential in jelly processing.

In Brazil, there are numerous blackberry cultivars under cultivation, however, only a few cultivars, such as the Guarani, are displayed/used for processing. In this context the aim of this work was to study the effects of different Brazilian blackberry cultivars (Guarani, Brazos, Comanche, Tupy, Cherokee, Caingangue, and Choctaw) on the physicochemical characteristics, texture profiles and the consumer acceptance of the resulting jelly to identify the potential use of these cultivars in the jelly industry. It is feasible to produce blackberry jellies with the Tupy, Comanche, Brazos, Guarani, and Choctaw cultivars because these jellies demonstrated good acceptability combined with good productivity.

Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits.

This study aimed to evaluate the chemical composition, identify the bioactive compounds and measure the antioxidant activity present in blackberry, red raspberry, strawberry, sweet cherry and blueberry fruits produced in the subtropical areas of Brazil and to verify that the chemical properties of these fruit are similar when compared to the temperate production zones. Compared with berries and cherries grown in temperate climates, the centesimal composition and physical chemical characteristics found in the Brazilian berries and cherries are in agreement with data from the literature. For the mineral composition, the analyzed fruits presented lower concentrations of P, K, Ca, Mg and Zn and higher levels of Fe.

Evaluation of the jelly processing potential of raspberries adapted in Brazil.

Unlabelled: Generally raspberry products as jams, jellies, and preserves are made with red raspberry, however, yellow raspberry and especially black raspberry are also fruits adapted in Brazil, presenting even better productivity and quality. Thus, the aim of this study was to evaluate the processing potential of other varieties of raspberry, but the red, in the preparation of jellies through mixture design and response surface methodology (RSM). These techniques were used to optimize the following 3 variables: yellow (Golden Bliss cultivar, Rubus idaeus), black (Rubus niveus), and red raspberries (Batum cultivar, Rubus idaeus) to formulate a mixed raspberry fruit jelly through sensory evaluations.