Garlic jelly: preparation, physicochemical and sensory evaluation
DOI:
https://doi.org/10.36560/14920211425Keywords:
Allium Sativum L, extra jam, functional foods, pepperAbstract
This study aimed to evaluate the physicochemical characteristics of garlic and the production of jellies. For this, fresh garlic was submitted to the cooking process and evaluated about moisture, pH, acidity, soluble solids, total sugars, and ash contents. Only garlic and garlic and pepper were prepared using crystal and brown sugar as sweeteners. The jelly that presented the highest number of parameters according to the legislation was submitted to sensory tests. The physicochemical characterization of the raw material showed that cooking did not interfere in pH, but increased acidity and reduced the content of total soluble solids in garlic submitted to cooking for 20 minutes. The jellies prepared with the addition of crystal sugar presented moisture higher than the values stipulated by the legislation. The addition of pepper contributed to increased acidity, regardless of the type of sugar. However, the jellies made with crystal sugar were slightly more acidic than those added to brown sugar. To the content of total soluble solids, all jellies are within the values required by the legislation. The sensory tests did not indicate any of the jellies as preferred and showed no difference in the sensory attributes evaluated between the jams with brown sugar and crystal. In general, the added jelly of brown sugar was pointed with burning and ideal viscosity by many judges. Thus, both jellies can be an alternative in the development of new products, as a potential to add value to garlic.
References
ARAÚJO, E.R., RÊGO, E.R., SAPUCAY, M.J.L.C., RÊGO, M.M., SANTOS, R.M.C. 2012. Elaboração e análise sensorial de geleia de pimenta com abacaxi. Revista Brasileira de Produtos Agroindustriais, 14(3), 233-238. DOI: https://doi.org/10.15871/1517-8595/rbpa.v14n3p233-238
BESSA, A., LOPES, W., SILVA, O., LIMA, M., OLIVEIRA, P., SOUSA, H., AGUIAR, A., NEGREIROS M. 2018. Physicochemical characterization of garlic 'BRS Hozan' and 'Purple Pearl hunter' as a function of storage time. Revista Colombiana de Ciências Hortícolas, 11(3), 368-377. DOI: 10.17584/rcch.2017v11i2.5758. DOI: https://doi.org/10.17584/rcch.2017v11i2.5758
BIZZO, H.R., LOPES, D., ANTONIASSI, R., OLIVEIRA, D.R. 2004. Process of obtaining garlic oleoresin (Allium sativum L.). Comunicado Técnico 73, Embrapa.
BRASIL. Ministry of Health. National Health Surveillance Agency. Resolution RDC n° 272 of 22 September 2005. Approves Technical Regulation for vegetable products, fruit products, and edible mushrooms. Official Gazette of the Federative Republic of Brazil, Brasília, DF.
CHAGAS, S.J.R., RESENDE, G.M., PEREIRA, L.V. 2003. Qualitative characteristics of garlic cultivars in southern Minas Gerais state. Ciência e Agrotecnologia, 28(1), 102-106. DOI: 10.1590/S1413-70542004000100013. DOI: https://doi.org/10.1590/S1413-70542004000100013
COSTA, L., CALLEGARI, F.L., CIABOTTI, S., SANTANA, M.J., CRUZ, O.C., HONÓRIO, J.P., RAMOS, L.S., DULTRA, M.B., PINHEIRO, C.M. 2012. Avaliação físico-química e sensorial de alho (Allium sativum l.) submetido a diferentes reposições de água no solo, Global Science and Technology, 5(2), 31-44.
CHITARRA, M.I.F., CHITARRA, A.B. 2005. Pós-Colheita de Frutas e Hortaliças: Fisiologia e Manuseio, second ed. UFLA, Lavras.
DUTCOSKY, S.D. 2011. Sensory analysis of food, third ed. Champagnat, Curitiba.
FERNANDES, L.G.V., BRAGA, C.M.P., KAJISHIMA, S., SPOTO, M.H.F., BORGES, M.T.M.R., VERRUMA-BERNARDI, M.R. 2013. Caracterização físico-química e sensorial de geleias de goiaba preparadas com açúcar mascavo. Revista Brasileira de Produtos Agroindustriais,15(2),167-172. DOI: 10.15871/1517-8595/rbpa.v15n2p167-172. DOI: https://doi.org/10.15871/1517-8595/rbpa.v15n2p167-172
INSTITUTO ADOLFO LUTZ. 2008. Métodos físico-químicos para análise de alimentos, fourth ed. Agência Nacional de Vigilância Sanitária, São Paulo.
JACKIX, M. H. 1988. Doces, geleias e frutas em calda. Ícone, São Paulo.
LOPES, W.A.R., NEGREIROS, M.Z., MORAIS, P.L.D., SOARES, A.M., LUCENA, R.R.M., SILVA, O.M.P., GRANGEIRO, L.C. 2016. Caracterização físico-química de bulbos de alho submetido a períodos de vernalização e épocas de plantio. Horticultura Brasileira 34(2), 231-238. DOI: 10.1590/S0102053620160000200013 DOI: https://doi.org/10.1590/S0102-053620160000200013
LUCENA, R.R.M., NEGREIROS, M.Z., RESENDE, F.V., LOPES, W.A.R., SILVA, O.M.P. 2016. Productive performance of vernalized semi-noble garlic cultivars in western Rio Grande do Norte State, Brazil. Revista Caatinga, 29(2), 327-337.DOI:10.1590/1983-1252016v29n209rc. DOI: https://doi.org/10.1590/1983-21252016v29n209rc
MARTINS, I.B.A., BERNARDO, C.O., PINTO, C.M.F., PINTO, C. L.O., MARTINS, M.L., MARTINS, E.M.F. 2015. avaliação do uso de extrato de pimenta-biquinho para produção de geleiada. Revista Brasileira de Agropecuária Sustentável, 5(1), 28-34. DOI: 10.21206/rbas.v5i1.314. DOI: https://doi.org/10.21206/rbas.v5i1.314
MARTINS, G.A.S., FERRUA, F.Q., MESQUITA, K.S., BORGES, S.V., CARNEIRO, J.D.S. 2011. Estabilidade de doces em massa de banana prata. Revista Instituto Adolfo Lutz,70(3), 332-340. DOI: https://doi.org/10.53393/rial.2011.v70.32541
MASCARENHAS, M.H.T., PADUA, J.G., CARVALHO, V.D., SATURNINO, H.M. 1981. Chemical characteristics of 20 garlic cultivars (Allium sativum L.) aiming at the possibility of dehydration of the product. In: Olericulture Project, report 77/78. Belo Horizonte: EPAMIG.
MENDONÇA, C.R., RODRIGUES, R.S., ZAMBIAZI, R.C. 2000. Brown sugar in apple jam. Ciência Rural, 30(6), 1053-1058. DOI: 10.1590/S0103-84782000000600022. DOI: https://doi.org/10.1590/S0103-84782000000600022
MENEZES, C.C., BORGES, S.V., CIRILLO, M.A., FERRUA, F.Q., OLIVEIRA, L.F., MESQUITA, K.S. 2009. Physical and physicochemical characterization of different formulations of guava sweet (Psidium guajava L.) of the cultivar Pedro Sato. Food Science Technology, 29(3), 618-625. DOI: 10.1590/S0101-20612009000300025. DOI: https://doi.org/10.1590/S0101-20612009000300025
MINIM, V.P.R. 2013. Análise Sensorial Estudos com Consumidores. fourth edition, Editora UFV, Viçosa.
OLIVEIRA, G.S., COSTA, N.A., PINTO, C.M. F., PINTO, C.L.O., DONZELES, S.M.L., MARTINS, E.M.F. 2018. Avaliação de coberturas comestíveis para conservação de pimenta-biquinho (Capsicum chinense Jacq.). Revista Brasileira de Agropecuária Sustentável, 8(4), 19-29. DOI: 10.21206/rbas.v8i4.3078. DOI: https://doi.org/10.21206/rbas.v8i4.3078
OLIVEIRA, K.S.C., SILVA, S.S., LOSS, R.A., GUEDES, S.F. 2019. Análise sensorial e físico-química de geleia de achachairu (Garcinia humillis (Vahl) C. D. Adam). Segurança Alimentar e Nutricional, 26, 1-10. DOI: 10.20396/san.v26i0.8653566. DOI: https://doi.org/10.20396/san.v26i0.8653566
QUEIROZ, Y.S. 2006. Alho (Allium sativum) e produtos: atividade antioxidante in vitro durante a vida de prateleira. (Dissertação). Universidade de Sao Paulo, São Paulo. DOI: 10.11606/D.6.2006.tde-05122006-152353 DOI: https://doi.org/10.11606/D.6.2006.tde-05122006-152353
PRATI, P., FOLTRAN, D.E., HENRIQUE, C.M., MARTINS, C.P.C.C. 2010. Alterações físico-químicas em pastas de alho. Revista Iberoamericana de Tecnología Postcosecha, 11(2), 191-195.
RAMOS, J.A., VIEITES, R.L., DAIUTO, E.R., FURLANETO, K.A., MENDONÇA, V.Z. 2016. Modificação da composiçao fisico quimica de beterrabas submetidas a diferentes tipos de corte e métodos de cocção. Revista Energia na Agricultura, 31(1), 97-101. DOI: 10.17224/EnergAgric.2016v31n1p108-120. DOI: https://doi.org/10.17224/EnergAgric.2016v31n1p108-120
SILVA, M.F.G. 2012. Atributos de qualidade de abóbora (Cucurbita moschata cv. Leite) obtida por diferentes métodos de cocção. (Dissertação). Universidade Federal do Ceará, Fortaleza.
SILVA, S.S., SOUZA, R.S., LOSS, R.A., CARVALHO, J.W.P., GUEDES, S.F. 2020. Sensory and physical-chemical analysis of Araçá-boi (Eugenia stipitata McVaugh) jam. In: Silva, F.F. Prática e Pesquisa em Ciência e Tecnologia de Alimentos. Atenas. Ponta Grossa, PR. DOI: 10.22533/at.ed.1392010028. DOI: https://doi.org/10.22533/at.ed.1392010028
SOLER, M.P. 1991. Industrialization of Jams: Industrial Processing. Food Technology Institute, Campinas.
SOUZA, H.S.S, SANTOS, A.M., FERREIRA, I.M., SILVA, A.M.O., NUNES, T.P., CARVALHO, M.G. 2018. Elaboração e avaliação da qualidade de geleia de Umbu (Spondias tuberosa Arr. C.) e Mangaba (Hancornia speciosa G.) com alegação funcional. Segurança Alimentar e Nutricional, 25(3), 104-113. DOI: 10.20396/san.v25i3.8652496. DOI: https://doi.org/10.20396/san.v25i3.8652496
SOUZA, R.J.D, MACÊDO, F.S. 2009. Garlic culture: modern production techniques. Mining, UFLA.
STRINGHETA, P.C., MENEZES SOBRINHO, J.A. 1986. Garlic dehydration. Agricultural Report, 12: 50-55.
TACO. 2011. Brazilian table of food composition / NEPA - UNICAMP. 4. Ed. rev. and ampl. Campinas: NEPA- Unicamp.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Scientific Electronic Archives
This work is licensed under a Creative Commons Attribution 4.0 International License.
The journal reserves the right to make changes to the original rules, spelling and grammatical order, in order to keep the language of worship default, respecting, however, the style of the authors. The finals will be sent to authors. Articles published are the property of Scientific Electronic Archives magazine, becoming its total or partial reprint, subject to the express authorization of the direction of the journal. The original source of publication should be retained. The originals will not be returned to the authors. Opinions expressed by authors of articles are solely your responsibility.
This journal uses the License Creative Commons Atribuição 4.0 Internacional.
