Contribution for the physical-chemical characterization of Portuguese Crowberry (Corema album)
The present work was undertaken to study some physic-chemical characteristics of Portuguese crowberry, namely: sizeable properties (dimension and weigh), chemical components (water, crude fiber, total and reducing sugars, total soluble solids and acidity), and finally physical characteristics (color...
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ftipviseu:oai:repositorio.ipv.pt:10400.19/4623 2023-05-15T15:59:25+02:00 Contribution for the physical-chemical characterization of Portuguese Crowberry (Corema album) Andrade, Sónia C. Gonçalves, Fernando Guiné, Raquel 2017-07-05T15:22:13Z http://hdl.handle.net/10400.19/4623 eng eng http://www.foodsciencejournal.com/archives/2017/vol2/issue4 Andrade, S. C., Gonçalves, F., & Guiné, R. P. F. (2017). Contribution for the physical-chemical characterization of Portuguese Crowberry (Corema album). International Journal of Food Science and Nutrition, 2(4), 9-14. Retrieve from http://www.foodsciencejournal.com/archives/2017/vol2/issue4. 2455-4898 http://hdl.handle.net/10400.19/4623 openAccess Corema album Portuguese crowberry Physical characteristics Chemical properties color Texture article 2017 ftipviseu 2021-08-11T19:40:06Z The present work was undertaken to study some physic-chemical characteristics of Portuguese crowberry, namely: sizeable properties (dimension and weigh), chemical components (water, crude fiber, total and reducing sugars, total soluble solids and acidity), and finally physical characteristics (color and texture). The determination of the chemical components followed standard procedures, for color a colorimeter was used and texture was evaluated by a texturometer. The results obtained indicated that the Portuguese crowberries showed a mean diameter of about 9 mm, and a mass of ~0.7 g. Relating to the chemical analyses, the moisture content was 88 % (expressed in fresh weight), the crude fiber was 37 % (dry basis), the total and reducing sugars were 63 % and 41 % (dry basis), respectively. The total soluble solids were ~6 ºBrix and total acidity was 11 % (expressed in citric acid). Hence, the work undertaken permitted concluding that the white crowberries at study constitute an important source of fibers and sugars. info:eu-repo/semantics/publishedVersion Article in Journal/Newspaper Crowberry Repositório do Instituto Politécnico de Viseu |
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Repositório do Instituto Politécnico de Viseu |
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English |
topic |
Corema album Portuguese crowberry Physical characteristics Chemical properties color Texture |
spellingShingle |
Corema album Portuguese crowberry Physical characteristics Chemical properties color Texture Andrade, Sónia C. Gonçalves, Fernando Guiné, Raquel Contribution for the physical-chemical characterization of Portuguese Crowberry (Corema album) |
topic_facet |
Corema album Portuguese crowberry Physical characteristics Chemical properties color Texture |
description |
The present work was undertaken to study some physic-chemical characteristics of Portuguese crowberry, namely: sizeable properties (dimension and weigh), chemical components (water, crude fiber, total and reducing sugars, total soluble solids and acidity), and finally physical characteristics (color and texture). The determination of the chemical components followed standard procedures, for color a colorimeter was used and texture was evaluated by a texturometer. The results obtained indicated that the Portuguese crowberries showed a mean diameter of about 9 mm, and a mass of ~0.7 g. Relating to the chemical analyses, the moisture content was 88 % (expressed in fresh weight), the crude fiber was 37 % (dry basis), the total and reducing sugars were 63 % and 41 % (dry basis), respectively. The total soluble solids were ~6 ºBrix and total acidity was 11 % (expressed in citric acid). Hence, the work undertaken permitted concluding that the white crowberries at study constitute an important source of fibers and sugars. info:eu-repo/semantics/publishedVersion |
format |
Article in Journal/Newspaper |
author |
Andrade, Sónia C. Gonçalves, Fernando Guiné, Raquel |
author_facet |
Andrade, Sónia C. Gonçalves, Fernando Guiné, Raquel |
author_sort |
Andrade, Sónia C. |
title |
Contribution for the physical-chemical characterization of Portuguese Crowberry (Corema album) |
title_short |
Contribution for the physical-chemical characterization of Portuguese Crowberry (Corema album) |
title_full |
Contribution for the physical-chemical characterization of Portuguese Crowberry (Corema album) |
title_fullStr |
Contribution for the physical-chemical characterization of Portuguese Crowberry (Corema album) |
title_full_unstemmed |
Contribution for the physical-chemical characterization of Portuguese Crowberry (Corema album) |
title_sort |
contribution for the physical-chemical characterization of portuguese crowberry (corema album) |
publishDate |
2017 |
url |
http://hdl.handle.net/10400.19/4623 |
genre |
Crowberry |
genre_facet |
Crowberry |
op_relation |
http://www.foodsciencejournal.com/archives/2017/vol2/issue4 Andrade, S. C., Gonçalves, F., & Guiné, R. P. F. (2017). Contribution for the physical-chemical characterization of Portuguese Crowberry (Corema album). International Journal of Food Science and Nutrition, 2(4), 9-14. Retrieve from http://www.foodsciencejournal.com/archives/2017/vol2/issue4. 2455-4898 http://hdl.handle.net/10400.19/4623 |
op_rights |
openAccess |
_version_ |
1766395386303348736 |