PHYSICAL, CHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERIZATION OF LIGHT JELLIES OF PINEAPPLE. The objective of the work was to elaborate jellies with reduced caloric content, by using as body replacers a combination of the hydrocolloids xanthan, carrageenan and locust. The pineapple jelly was used as control formulation, and it was made with sucrose and glucose in the proportion of 4:1 p/p, and soluble solid content of 65ºBrix. The four light formulations were prepared by substitution of 50% of the amount of sugar of the control formulation and, to compensate the sweetness, the low-calorie sweetener sucralose was used. The chemical, physical, microbiological, sensory and the total caloric content of the jellies were evaluated. The results showed that the jellies presented chemical and physical characteristics similar to the others presented in the literature, and they were classified in the category of light products, according to the running legislation. All the formulations met the standard microbiological specifications of the Brazilian legislation. The formulation with the combination of the gums carrageenan:xanthan:locust (1:1:1, p/p/p) was the one that presented better characteristics of jelly.
RESUMO O trabalho objetivou realizar uma caracterização sensorial de compotas de pêssego com reduzidas calorias. As compotas foram elaboradas pela substituição parcial de açúcar pelos edulcorantes sucralose, acesulfame-K e sucralose+acesulfame-K. Além desta caracterização, investigou-se a vida-de-prateleira destes produtos durante um período de 90 dias. Para isto, foram avaliados os atributos de aparência geral, cor, brilho, maciez, sabor geral e acidez, logo após o processamento, aos 30, 60 e 90 dias de estocagem. Ao término do período de estocagem executou-se, ainda, um teste de preferência. De acordo com a avaliação sensorial dos diferentes atributos, detectou-se diferenças significativas entre as quatro formulações de compota, especialmente em relação aos atributos de sabor e acidez. As formulações com acesulfame-K e sucralose+acesulfame-K mostraram valores inferiores às demais. Durante o período de armazenamento não se constatou expressivas alterações nas características sensorias das compotas. Os resultados do teste de preferência mostraram que não houve distinção na preferência dos consumidores por qualquer das formulações. compota light; análise sensorial; sucralose; acesulfame-K; pêssego.
Esta revisão de literatura apresenta quadro atual da produção de abacaxi, suas cultivares, mercado, composição química, deterioração e formas de utilização industrial. Também foram abordados os processamentos de suco, geléias e compotas, bem como o abacaxi minimamente processado. A competitividade brasileira pode crescer ainda mais com a conquista da padronização do tamanho dessa fruta e da relação acidez total titulável/sólidos solúveis, além da garantia de ausência de contaminantes. Várias pesquisas com o abacaxi estão sendo desenvolvidas no Brasil com o intuito de elevar sua qualidade e conseqüentemente a competitividade em termos de comercialização nos mercados interno e externo.
RESUMOForam coletadas no comércio local 35 unidades de granolas, das quais foram formadas 7 amostras compostas, de forma que cada amostra representasse uma marca. Avaliou-se a ocorrência de Salmonella spp., contagem de Staphylococcus aureus, coliformes totais, fecais e contagem de mofos e leveduras. Foram realizadas, também as análises de umidade, lipídios, proteína bruta, fibra bruta, cinzas, pH, acidez, açúcares totais, açúcares redutores, além da determinação do teor de carboidratos e do valor calórico. Constatou-se que três amostras apresentaram-se fora dos padrões estabelecidos pela legislação vigente. Quanto aos parâmetros físico-químicos, verificou-se que as amostras apresentaram grande variação nas suas composições. Palavras-chave: Granola; mofos e leveduras; umidade; pH. SUMMARYCHARACTERIZATION OF COMMERCIAL GRANOLAS. Thirty five samples of granolas were collected in the local market, and they were distributed in a way that each sample could represent one brand. It was evaluated the occurrence of Salmonella spp., Staphylococcus aureus, coliform bacteria, molds and yeasts. Still, the moisture, lipid, protein, fibers, ashes, pH values, acidity, total sugar, reduced sugar, carbohydrates, and total caloric content were evaluated. It was verified that three samples presented incompatible results with the correspondent legislation. About the physic and chemical parameters, it was verified that the samples showed a big variation in their composition.
This work aimed to elaborate light peach compotes by partial substitution of the sugar with low-calorie sweeteners. Four formulations of fruit compote were elaborated and analyzed for their physical, chemical, and sensory characteristics and total caloric value, just after the manufacturing process and after 30, 60, and 90 d of storage. Consumer preference for the elaborated products was also verified. During the storage period, the peach compotes showed some significative variation of the physical and chemical aspects; however, just the reducer sugars content showed an expressive alteration. Caloric reduction was between 27.49% and 28.00%. According to the sensory attributes, significant differences were found among the 4 formulations, especially in relation to the attributes of flavor and acidity. The control and the formulations with sucralose and acesulfame-K showed significant alteration to the sensory attributes of color and shine; additionally, the control formulation showed a significant alteration in relation to the flavor attribute. In the preference assay, the formulations showed the same preference.
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