ABSTRACT
Abstract Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.
ABSTRACT
This study aimed to evaluate the influence of the independent variablesconcentration of citric acid, concentration of potassium sorbate, andpulp/sugar ratio on consumer acceptance for sweet guava. Theresults were analyzed using statistical methods such as preference map and response surface methodology to determine the influence of the independent variables. Response surface methodology alone proved insufficient to achieve an optimal formulation for thepreparation of sweet guava. Based on preference mapping analysis, consumer preference was observed for treatments using higher concentrations of sugar and citric acid. Parameters of sweetness,appearance and texture influenced consumer preferences.