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Food Science and Technology

versão impressa ISSN 0101-2061versão On-line ISSN 1678-457X

Resumo

CURI, Paula Nogueira et al. Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese. Food Sci. Technol [online]. 2018, vol.38, n.1, pp.112-119.  Epub 15-Maio-2017. ISSN 0101-2061.  https://doi.org/10.1590/1678-457x.01317.

Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.

Palavras-chave : Physalis L.; different species; characterization; jelly processing; harmonization.

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