Artigo de periodico

Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes (2019)

• Authors:
  • Guimarães, Daniela Helena Pelegrine
  • Alves, Gisele Letícia
  • Querido, Amanda Faria
• Autor USP: GUIMARÃES, DANIELA HELENA PELEGRINE - EEL
• Unidade: EEL
• DOI: 10.4025/actascitechnol.v41i1.38371BlueberryJam:cor
• Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; TEXTURA
• Keywords: interdependence; physico-chemical properties; berries; gels
• Agências de fomento:
  • Financiamento FAPESP
• Language: Inglês
• Abstract: The present research studied gelling agent and fruit variety effects on the correlation between the rheological properties and water activity with sensorial parameters of blueberry jam. Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. Rheological parameters were evaluated using texturometer (Texture Analyser, TA- TX2) with 1.0 cm2 probe, and water activity using water activity meter equipment (Texto 65-PC). Regarding to sensory analysis, the results showed that there was greater preference in conventional jam with ‘Climax’ fruit variety, for all attributes. e Pearson correlation values showed that water activity had positive correlation with color, except for ‘light’ product elaborated with ‘Climax’ variety; texture, flavor and appearance had negative correlation with water activity for ‘light’ samples. About the correlation between the sensory attributes and rheological parameters, the negative value of the Pearson correlation indicate that the texture measures were not correlated with texture sensory attribute, for all samples. Keywords: berries, gels, sensory analysis, physico-chemical properties, texture, interdependence.
• Imprenta:
  • Publisher place: Maringá-Pr
  • Date published: 2019
• Source:
  • Título: Acta scientiarum. technology (online)
  • ISSN: 18078664
  • Volume/Número/Paginação/Ano: v.41, p.38371-, 2019

Informações sobre o DOI: 10.4025/actascitechnol.v41i1.38371BlueberryJam:cor (Fonte: oaDOI API)
• Este periódico é de acesso aberto
• Este artigo NÃO é de acesso aberto
  

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• ABNT

  GUIMARÃES, Daniela Helena Pelegrine e ALVES, Gisele Letícia e QUERIDO, Amanda Faria. Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes. Acta scientiarum. technology (online), v. 41, p. 38371-, 2019Tradução . . Disponível em: https://doi.org/10.4025/actascitechnol.v41i1.38371BlueberryJam:cor. Acesso em: 27 dez. 2025.

• APA

  Guimarães, D. H. P., Alves, G. L., & Querido, A. F. (2019). Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes. Acta scientiarum. technology (online), 41, 38371-. doi:10.4025/actascitechnol.v41i1.38371BlueberryJam:cor

• NLM

  Guimarães DHP, Alves GL, Querido AF. Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes [Internet]. Acta scientiarum. technology (online). 2019 ;41 38371-.[citado 2025 dez. 27 ] Available from: https://doi.org/10.4025/actascitechnol.v41i1.38371BlueberryJam:cor

• Vancouver

  Guimarães DHP, Alves GL, Querido AF. Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes [Internet]. Acta scientiarum. technology (online). 2019 ;41 38371-.[citado 2025 dez. 27 ] Available from: https://doi.org/10.4025/actascitechnol.v41i1.38371BlueberryJam:cor

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