Actividade antimicrobiana de óleos essenciais de Lavandula luisieri sobre Botrytis cinerea e Rhizopus sp. isolado de morango
Graça, Susana Filipa Nunes
2011
Development and quality evaluation of candied cherries with honey
Type
report
Creator
Publisher
Identifier
KOSTMANOWICZ, Karolina (2017) - Development and quality evaluation of candied cherries with honey. Castelo Branco : IPCB. ESA. 1 CD-ROM. Relatório do Trabalho de Fim de Curso de Engenharia Biológica e Alimentar.
Title
Development and quality evaluation of candied cherries with honey
Contributor
Peres, Maria de Fátima Pratas
Coelho, Maria Teresa Pita Pegado Gonçalves Rodrigues
Coelho, Maria Teresa Pita Pegado Gonçalves Rodrigues
Subject
Sweet cherry
Ranking test
Honey
Candied cherry
Ranking test
Honey
Candied cherry
Date
2018-05-01T22:53:13Z
2018-05-01T22:53:13Z
2017
2018-05-01T22:53:13Z
2017
Format
application/pdf
Description
Disponível na Biblioteca da ESACB na cota 28955TFCEBA.
Portugal produces more than 15 thousand tonnes of cherries per year mainly in the region of “Beira Interior”. Cherries are a very appreciated fruit to consumers, for their taste and colour attribute, as well as for their nutrition and health properties. One problem of this fruit is associated with their seasonality, as this fruit is available only in a short period of time. Thus, it is important to develop a processed product that increases their shelf-life and keeps the nutritional properties of fresh cherry, allowing their commercialization worldwide throughout the year. The present project intends to develop a new processed product – candied cherry with heather (Erica spp.) honey. To accomplish the goal the study was conducted in 2 parts: during Part 1, six recipes for candied cherries with sugar were performed based on literature. The samples were ranked by visual preference. In Part 2 of the study, the best recipe from Part 1 was repeated with different proportions of ingredients. A ranking test was performed to choose the preferred recipe. During the trials, TTS of cherry syrup was checked in order to control the process. The changes of colour were monitored and pH and water activity (Aw) of the final product were also evaluated.
Portugal produces more than 15 thousand tonnes of cherries per year mainly in the region of “Beira Interior”. Cherries are a very appreciated fruit to consumers, for their taste and colour attribute, as well as for their nutrition and health properties. One problem of this fruit is associated with their seasonality, as this fruit is available only in a short period of time. Thus, it is important to develop a processed product that increases their shelf-life and keeps the nutritional properties of fresh cherry, allowing their commercialization worldwide throughout the year. The present project intends to develop a new processed product – candied cherry with heather (Erica spp.) honey. To accomplish the goal the study was conducted in 2 parts: during Part 1, six recipes for candied cherries with sugar were performed based on literature. The samples were ranked by visual preference. In Part 2 of the study, the best recipe from Part 1 was repeated with different proportions of ingredients. A ranking test was performed to choose the preferred recipe. During the trials, TTS of cherry syrup was checked in order to control the process. The changes of colour were monitored and pH and water activity (Aw) of the final product were also evaluated.
Access restrictions
openAccess
http://creativecommons.org/licenses/by/4.0/
http://creativecommons.org/licenses/by/4.0/
Language
eng
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