Physical, Chemical and Rheological Properties of Blueberry Jam

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dc.contributor.authorGuimaraes D.H.P.
dc.contributor.authorAlves G.L.
dc.contributor.authorQuerido A.F.
dc.contributor.authorCastillo P.F.A.
dc.contributor.authorde Moraes Gomes Rosa M.T.
dc.date.accessioned2025-05-01T06:31:00Z
dc.date.available2025-05-01T06:31:00Z
dc.date.issued2023
dc.description.abstract© 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.Blueberry stands out for its functional properties, which provide antioxidant potential to the fruit. Manufacturing jams are an alternative for the processing, utilization, and consumption of fruits. However, factors as the kind of pectin, sugar index, and the addition of soluble fibers may interfere with bioactive compounds’ stability during the thermal process and storage. The proposal of this study includes the analysis of the effect of storage time on the physical, chemical, and texture properties of blueberry jams (traditional and light), immediately after processing and after 30, 90, and 120 days of storage. Results were analyzed using ANOVA and regression analysis. Soluble solids content showed no significant interaction with time for light products. Longer cooking times and a higher sugar concentration resulted in the instability of anthocyanins during storage. Time was of influence on most texture properties of the conventional products. For light jams, time exerted influence on hardness and adhesiveness. Physical, chemical, and rheological properties, on the other hand, were predicted by mathematical simulation by using molecular descriptors + smile codes with several architectures of artificial neural networks. The optimal configuration 10-30-10-3 was the architecture that obtained the lowest deviations for the dependent variables (hardness, water activity, and adhesiveness).
dc.description.firstpage436
dc.description.lastpage442
dc.description.volume207 SIST
dc.identifier.doi10.1007/978-3-031-04435-9_44
dc.identifier.issnNone
dc.identifier.urihttps://dspace.mackenzie.br/handle/10899/40631
dc.relation.ispartofSmart Innovation, Systems and Technologies
dc.rightsAcesso Restrito
dc.subject.otherlanguageArtificial neural networks
dc.subject.otherlanguageBlueberry jam
dc.subject.otherlanguageStorage
dc.subject.otherlanguageTexture
dc.titlePhysical, Chemical and Rheological Properties of Blueberry Jam
dc.typeArtigo de evento
local.scopus.citations1
local.scopus.eid2-s2.0-85135075014
local.scopus.subjectAntioxidant potential
local.scopus.subjectBioactive compounds
local.scopus.subjectBlueberry jam
local.scopus.subjectFunctional properties
local.scopus.subjectPhysical-chemical properties
local.scopus.subjectRheological property
local.scopus.subjectSoluble fibres
local.scopus.subjectTexture properties
local.scopus.subjectThermal process
local.scopus.subjectThermal storage
local.scopus.updated2025-05-01
local.scopus.urlhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85135075014&origin=inward
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