de Souza Vanessa Rios, Pereira Patrícia Aparecida Pimenta, Pinheiro Ana Carla Marques, Nunes Cleiton Antônio, Pio Rafael, Queiroz Fabiana
Dept. of Food Science, Federal Univ. of Lavras, 37200-000, Lavras, MG, Brazil.
J Food Sci. 2014 Mar;79(3):S407-12. doi: 10.1111/1750-3841.12354. Epub 2014 Jan 27.
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. It was found that jelly formulated with a mix of colored raspberries grown in subtropical regions is a viable and alternative way to use yellow and black raspberries. The mixed raspberry jelly must have 0% to 30% yellow raspberries, 25% to 50% black raspberries, and 30% to 75% red raspberries. Within this region, the optimum formulation has ideal characteristics that are often not observed in formulations with 100% black or yellow raspberries.
The black and yellow raspberries are little explored in fresh consumption and in the development of products such as jams and jellies. From these work, using mixture design and response surface methodology, has been verified that the production of a mixed raspberry jelly seems feasible and is an interesting alternative to use the yellow and black raspberries. The results serve as a guide to the production of jams and jellies from these types of raspberries.
一般来说，作为果酱、果冻和蜜饯的覆盆子产品是用红树莓制作的，然而，黄树莓尤其是黑树莓也适合在巴西种植，产量和品质甚至更高。因此，本研究的目的是通过混合设计和响应面方法（RSM）评估除红树莓外其他品种树莓在制作果冻方面的加工潜力。这些技术用于优化以下3个变量：黄树莓（金禧品种，悬钩子属）、黑树莓（柔毛悬钩子）和红树莓（巴图品种，悬钩子属），通过感官评价来配制混合树莓果冻。研究发现，用亚热带地区种植的多种颜色树莓混合制成的果冻是利用黄树莓和黑树莓的一种可行且具替代性的方式。混合树莓果冻必须含有0%至30%的黄树莓、25%至50%的黑树莓和30%至75%的红树莓。在这个范围内，最佳配方具有理想的特性，而这些特性在100%黑树莓或黄树莓的配方中通常是看不到的。
黑树莓和黄树莓在鲜食以及果酱和果冻等产品开发方面的探索较少。通过这项研究，利用混合设计和响应面方法，已证实生产混合树莓果冻似乎是可行的，并且是利用黄树莓和黑树莓的一种有趣的替代方法。这些结果可为用这些类型树莓制作果酱和果冻提供指导。
