ACCEPTABILITY OF CONVENTIONAL AND LIGHT PINEAPPLE JELLIES OBTAINED

Authors

  • AMANDA FISS RODRIGUES E SILVA Universidade Federal de Pelotas
  • RUI CARLOS ZAMBIAZI Universidade Federal de Pelotas

DOI:

https://doi.org/10.5380/cep.v26i1.11785

Keywords:

ABACAXI, RESÍDUOS DE CASCA, GELÉIA, ANÁLISE SENSORIAL.

Abstract

In the present study the viability of jellies elaboration from pineapple pulp and rind residues was verified, aiming the partial utilization of pineapple residues generated by agro-industries. The pulp adhered to the rinds after removing the rinds, was extracted and used in the elaboration of conventional and light jellies in accordance with the procedures adopted by Pelotas (Rio Grande do Sul, Brazil) processing industries. The jellies were submitted to an acceptability test, using 85 non trained judges. All jellies reached acceptability average above 7.0, that is the minimum index of acceptability for a product to be introduced at the market.

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Published

2008-07-18

How to Cite

RODRIGUES E SILVA, A. F., & CARLOS ZAMBIAZI, R. (2008). ACCEPTABILITY OF CONVENTIONAL AND LIGHT PINEAPPLE JELLIES OBTAINED. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 26(1). https://doi.org/10.5380/cep.v26i1.11785

Issue

Vol. 26 No. 1 (2008)

Section

Artigos

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