BROMATOLOGICAL CHARACTERIZATION OF BLACKBERRY FRUITS AND JELLIES

ANGELA VACARO DE SOUZA RAMON JULIANO RODRIGUES ESTEVÃO PERIN GOMES GABRIEL PERIN GOMES ROGÉRIO LOPES VIEITES About the authors

ABSTRACT

The blackberry fruit is highly perishable and therefore its use is preferentially industrial. However, there is few information in the literature about the effect of products processing made of blackberry. In this study, it was evaluated blackberry fruits and jellies from three different stages of harvest. The aim was the bromatological, quantification of total and soluble pectin and macro and micronutrients from fruits and jellies. The results showed that the blackberry presents a high potential for industrialization since most of the compounds evaluated there were no big changes resulted from the processing.

Rubus sp.; jelly; food processing


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