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

CURI, Paula Nogueira; ALMEIDA, Aline Botelho de; PIO, Rafael; LIMA, Luiz Carlos de Oliveira; NUNES, Cleiton Antônio; SOUZA, Vanessa Rios de

doi:10.1590/fst.31817

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Food Science and Technology

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Original Article • Food Sci. Technol 39 (02) • Apr-Jun 2019 • https://doi.org/10.1590/fst.31817 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
mixed fruit jelly; nutritional quality; sensory acceptance; desirability function

Fruits	SS	TA	Ratio	pH	L*
Jabuticaba	12.0 ± 0.47	1.40 ± 0.05	8.57 ± 0.54	3.55 ± 0.03	12.53 ± 0.48
Pitanga	12.0 ± 0.10	1.01 ± 0.00	11.88 ± 0.60	3.23 ± 0.02	34.07 ± 2.36
Cambuci	2.4 ± 0.20	1.06 ± 0.03	2.26 ± 0.25	2.87 ± 0.08	57.97 ± 0.01
Fruits	a*	b*	C*	Hue
Jabuticaba	7.46 ± 0.64	-4.03 ± 0.61	8.49 ± 0.73	28.3 ± 2.25
Pitanga	32.14 ± 3.68	21.80 ± 4.30	32.86 ± 9.40	18.3 ± 0.84
Cambuci	-3.91 ± 0.01	10.46 ± 0.01	11.17 ± 0.50	69.4 ± 0.05

Formulation	Jabuticaba(%) ^* * Percentage of the fruit juice in the jelly, considering that the juice represents 60% of the formulation.	Pitanga (%) ^* * Percentage of the fruit juice in the jelly, considering that the juice represents 60% of the formulation.	Cambuci (%) ^* * Percentage of the fruit juice in the jelly, considering that the juice represents 60% of the formulation.
F1	100	0	0
F2	0	100	0
F3	0	0	100
F4	50	50	0
F5	50	0	50
F6	0	50	50
F7	33	33	33

Formulations	Color	Taste	Consistency	Overall Liking
F1	7.77^a	6.65^a	5.23^c	6.35ª
F2	7.05^b	6.34^a	6.56^ab	6.50^a
F3	5.90^c	6.37^a	7.19ª	6.30^a
F4	7.62^ab	6.68^a	7.15ª	6.93^a
F5	7.74^ab	6.79^a	6.68^ab	6.91^a
F6	7.28^ab	6.45^a	6.73^a	6.65^a
F7	7.73^ab	6.68^a	5.89^bc	6.67^a
SS	223.29	14.51	243.68	29.5
MS	37.21	2.42	40.61	4.92
F	16.09	0.65	12.33	1.68
p_value	<0.001	0.68	<0.001	0.12

Formulations	SS	TA	pH	L*	a*	b*	C*	Hue
F1	71.00^a	0.38^f	3.72^a	11.78^d	15.91^b	-2.01^d	16.04^bc	7.39^c
F2	58.67^c	0.59^d	3.36^b	29.02^b	7.62^c	10.56^a	13.02^c	54.21^b
F3	71.00^a	1.33^a	3.06^d	32.90^a	0.95^d	2.01^c	2.22^d	63.94^a
F4	63.66^b	0.45^e	3.39^b	19.51^c	23.49^a	4.44^b	23.91^a	10.66^c
F5	66.00^b	0.32^f	3.27^bc	17.82^c	18.53^b	1.86^c	18.62^b	5.69^c
F6	64.00^b	0.94^b	3.14^cd	28.93^b	6.63^c	10.92^a	12.77^c	58.75^ab
F7	69.00^a	0.78^c	3.27^bc	18.20^c	22.94^a	4.69^b	23.40^a	11.53^c
SS	365.90	2.33	0.81	1069.09	1376.39	400.45	998.12	13146.10
MS	60.98	0.39	0.13	178.18	229.40	66.74	166.35	2191.02
F	49.26	636.37	32.50	179.07	173.68	128.32	102.81	313.22
p_value	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001

Formulations	Hard	Adhe	Sprin	Cohe	Gummi	Chewi
F1	1.52^a	0.57^a	0.99^a	0.38^a	0.57^a	0.56^a
F2	0.61^c	0.22^c	0.96^ab	0.28^b	0.17^c	0.16^c
F3	0.40^d	0.66^a	0.94^b	0.39^a	0.16^c	0.15^c
F4	0.55^c	0.26^bc	0.95^ab	0.26^b	0.14^c	0.14^c
F5	0.59^c	0.46^ab	0.97^ab	0.33^ab	0.20^c	0.19^c
F6	0.56^c	0.61^a	0.96^ab	0.34^ab	0.19^c	0.18^c
F7	1.19^b	0.65^a	0.96^ab	0.33^ab	0.39^b	0.37^b
SS	3.08	0.61	0.003	0.04	0.47	0.46
MS	0.51	0.10	0.001	0.01	0.08	0.08
F	18320	15.88	3.22	8.77	90.76	90.15
p_value	<0.001	<0.001	<0.05	<0.001	<0.001	<0.001

Formulations	Total phenolics	Antioxidant capacity – ABTS	Ascorbic acid
F1	183.04^a	18.81ª	37.85^a
F2	69.58^e	2.77^d	23.23^c
F3	119.94^d	5.30^c	32.98^ab
F4	138.34^c	5.52^c	23.41^c
F5	164.88^b	8.24^b	30.26^b
F6	77.47^e	2.12^e	35.92^a
F7	120.45^d	2.75^d	21.64^c
SS	31541.1	612.05	784.65
MS	5256.85	102.01	130.77
F	303.568	9940.43	36.25
p_value	<0.001	<0.001	<0.001

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[1] * Corresponding author: vanessardsouza@gmail.com