Blackberry (Rubus spp.) chutney manufacturing aiming its antioxidant potential
The blackberry cultivation has a great potential in the production chain of small fruits in Brazil, being a rich source of nutritious compounds and natural antioxidants. This study aimed to quantify some bioactive (phenolic compounds, anthocyanins, vitamin C, etc.), determine the antioxidant potenti...
| Principais autores: | Reck, Isabela Maria, Melchior, Lígia Gomes, Scapim, Mônica Regina da Silva, Madrona, Grasiele Scaramal, Tonon, Lucineia Aparecida Cestari |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2018
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3644 |
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peri-article-36442020-02-17T14:46:16Z Blackberry (Rubus spp.) chutney manufacturing aiming its antioxidant potential Reck, Isabela Maria Melchior, Lígia Gomes Scapim, Mônica Regina da Silva Madrona, Grasiele Scaramal Tonon, Lucineia Aparecida Cestari Ciência e Tecnologia de Alimentos bioactive compounds; fruit processing; sensory analysis. The blackberry cultivation has a great potential in the production chain of small fruits in Brazil, being a rich source of nutritious compounds and natural antioxidants. This study aimed to quantify some bioactive (phenolic compounds, anthocyanins, vitamin C, etc.), determine the antioxidant potential and evaluate the stability of this potential for the development of two formulations of blackberry chutney, with a 60% pulp and another with 80%. The study also presents the development of sensory analysis to evaluate acceptance and purchase intent by the tasters. A partial degradation of the evaluated compounds occurred during the drafting process of chutneys; however, this degradation was less intense in 80% chutney, which was the expected result. The sensory analysis showed good acceptability for the 80% chutney, however, the 60% chutney did not reach the average required for acceptance of 70%. Being an innovative product that does not have extensive marketing, it can be said that the blackberry chutney is a viable alternative for consumers, who are increasingly seeking healthier products, and for the food industry that is always looking for news to offer to the public. Universidade Tecnológica Federal do Paraná (UTFPR) 2018-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3644 10.3895/rebrapa.v9n2.3644 Brazilian Journal of Food Research; v. 9, n. 2 (2018); 105-116 Brazilian Journal of Food Research; v. 9, n. 2 (2018); 105-116 2448-3184 10.3895/rebrapa.v9n2 eng http://periodicos.utfpr.edu.br/rebrapa/article/view/3644/pdf http://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3644/397 http://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3644/398 Direitos autorais 2019 CC-BY http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Inglês |
| format |
Artigo |
| author |
Reck, Isabela Maria Melchior, Lígia Gomes Scapim, Mônica Regina da Silva Madrona, Grasiele Scaramal Tonon, Lucineia Aparecida Cestari |
| spellingShingle |
Reck, Isabela Maria Melchior, Lígia Gomes Scapim, Mônica Regina da Silva Madrona, Grasiele Scaramal Tonon, Lucineia Aparecida Cestari Blackberry (Rubus spp.) chutney manufacturing aiming its antioxidant potential |
| author_sort |
Reck, Isabela Maria |
| title |
Blackberry (Rubus spp.) chutney manufacturing aiming its antioxidant potential |
| title_short |
Blackberry (Rubus spp.) chutney manufacturing aiming its antioxidant potential |
| title_full |
Blackberry (Rubus spp.) chutney manufacturing aiming its antioxidant potential |
| title_fullStr |
Blackberry (Rubus spp.) chutney manufacturing aiming its antioxidant potential |
| title_full_unstemmed |
Blackberry (Rubus spp.) chutney manufacturing aiming its antioxidant potential |
| title_sort |
blackberry (rubus spp.) chutney manufacturing aiming its antioxidant potential |
| description |
The blackberry cultivation has a great potential in the production chain of small fruits in Brazil, being a rich source of nutritious compounds and natural antioxidants. This study aimed to quantify some bioactive (phenolic compounds, anthocyanins, vitamin C, etc.), determine the antioxidant potential and evaluate the stability of this potential for the development of two formulations of blackberry chutney, with a 60% pulp and another with 80%. The study also presents the development of sensory analysis to evaluate acceptance and purchase intent by the tasters. A partial degradation of the evaluated compounds occurred during the drafting process of chutneys; however, this degradation was less intense in 80% chutney, which was the expected result. The sensory analysis showed good acceptability for the 80% chutney, however, the 60% chutney did not reach the average required for acceptance of 70%. Being an innovative product that does not have extensive marketing, it can be said that the blackberry chutney is a viable alternative for consumers, who are increasingly seeking healthier products, and for the food industry that is always looking for news to offer to the public. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2018 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3644 |
| _version_ |
1805450433713405952 |
| score |
10,814766 |