Elaboração e caracterização de doce cremoso de caqui com adição de sementes da araucária

Bolzan, Aline Balbinotti; Pereira, Edimir Andrade

doi:10.1590/1981-6723.6116

Cited by 10 publications

(5 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, polyols, mainly the xylitol, were effective in reducing a w . The value found of 0.81 (T3) was similar to the value (0.77) reported by Bolzan and Pereira (2017) in conventional preserves. Among the polyols used, erythritol was the least efficient in reducing water activity, by the fact it is less soluble in water and, consequently, showed high crystallization power.…”

Section: Research Resultssupporting

confidence: 89%

Mixed Brazilian Cerrado fruits preserves without added sugar: the effect of bodying agents

Farias

Schiassi

Pereira

et al. 2019

BFJ

View full text Add to dashboard Cite

Purpose The purpose of this paper is to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop and sweet passion fruit). Design/methodology/approach The simplex mixture design was used for product optimization and the preserves evaluated by physical, physicochemical and sensory properties. The research data were analyzed using regression equations on SAS University and exploratory analysis by principal component analysis and parallel factors techniques on Sensomaker software. Findings The results show that erythritol and polydextrose bodying agents should not be used as pure components because they provoked changes in the properties of the final product and negatively influenced the sensory attributes. While the high concentrations of xylitol and sorbitol provided better sensorial acceptance, being considered, therefore, good substitutes for sucrose. Practical implications This research has shown it is feasible to use bodying agents in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar. Social implications The development of mixed preserves could increase population access to the Brazilian Cerrado fruits. In addition, sugar-free preserves are a viable alternative for adding value to the product and satisfy all the consumers. Originality/value The combination of properties of two or more fruits and use of bodying agents can improve sensory, physical and physicochemical characteristics of the final product. However, there are technological challenges to evaluate in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar.

show abstract

Section: Research Resultssupporting

confidence: 89%

Mixed Brazilian Cerrado fruits preserves without added sugar: the effect of bodying agents

Farias

Schiassi

Pereira

et al. 2019

BFJ

View full text Add to dashboard Cite

show abstract

“…Notably, sugar prevents the growth of microorganisms through removing the water layer that provides protection to the pectin particles and facilitates agglutination and gelling (Santos et al, 2012). In addition, sugar can increase osmotic pressure, which renders microbiological growth impossible, since the relationship between osmotic pressure and water activity is inversely proportional and, consequently, the less water available to the microorganism, the more its development becomes inhibited (Bolzan & Pereira, 2017).…”

Section: Resultsmentioning

confidence: 99%

Effects of storage time and different sugar types on color characteristics, bioactive compounds, and antioxidant capacity of jaboticaba jellies

Pinto,

De Assis,

Dias

et al. 2024

Rev. DELOS

View full text Add to dashboard Cite

The objective of this study was to evaluate the effects of storage time and the use of different sugar types (crystal, refined, demerara, brown) on color characteristics, bioactive compounds, and antioxidant capacity of jaboticaba jellies. All analyses (microbiological, color, anthocyanins, vitamin C, total phenolic compounds, and antioxidant capacity by ABTS, DPPH, and β-carotene/linoleic acid systems) were performed for 120 days. The results were evaluated by means test and Pearson correlation. It was found that the sugars used in preparation and storage influenced the characteristics of jaboticaba jellies, and mold and yeast growth remained within the standards allowed by Brazilian legislation. All jellies were darkened during storage. Bioactive compound degradation was observed, and antioxidant capacity was reduced. Positive correlations were observed. Thus, demerara sugar, even though it does not provide bright colors in jellies, is the most beneficial for the production of jaboticaba jellies, due to the presence of nutritional compounds.

show abstract

“…Teles et al (2017) when developing graviola jelly with pepper obtained pH values close to the present study (3.69 to 3.93), however, Garcia et al (2017) stated that the ideal pH range for gel formation to occur is 3.0 to 3.2. While for Bolzan and Pereira (2017), the ideal pH range for gel formation is 3.0 to 3.5.…”

Section: Resultsmentioning

confidence: 99%

“…The guminess of the jellies varied from 0.189 (G3) to 0.221 N (G1), similar values were observed by in physalis jellies (0.033 to 0.476 N). For Bolzan and Pereira, (2017), gum is a parameter associated with firmness and cohesiveness, its variation being the reflection of these.…”

Section: Resultsmentioning

confidence: 99%

Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

Barros¹,

Santos²,

Almeida³

et al. 2019

JAS

View full text Add to dashboard Cite

The jellies constitute an important alternative for the processing of fruits, adding greater economic and nutritional value. The objective of this study was to evaluate the effects of different concentrations of pulp, sugar and maltodextrin on the physical-chemical and textural characteristics of kiwifruit jelly with lemon grass tea. Factorial design 23 was used with 3 replicates at the central point, resulting in 11 experiments with variation of sugar percentages (30, 40 and 50%), pulp (50, 60 and 70%) and maltodextrin (5, 10 and 15%). Water content, moisture content, total soluble solids (TSS), total titratable acidity (TTA), ashes, pH, reducing sugars, non-sugars were evaluated for the following physico-chemical parameters: reducers, total sugars, lipids and vitamin C. Regarding the texture profile, the following parameters were evaluated: hardness, cohesiveness, chewing, gummy and adhesiveness. It was found that among the analyzed variables, the ones that were considered as significant and/or predictive according to ANOVA and the F test were: (moisture, total solids, carbohydrates and vitamin C), through the graphs of the surfaces of responses observed that the percentage of pulp and maltodextrin used was proportional to the increase in moisture content, vitamin C, total solids and carbohydrates. The G2 experiment presented the lowest values of moisture and water activity, and higher carbohydrate contents, total solids and cohesiveness, in which it was formulated with the sugar concentration (-1) and pulp and maltodextrin (+1). The development of kiwi jelly with lemon grass tea is an excellent alternative for the use of the raw material, since it is a product with high nutritional value, stability during storage and potential for consumer acceptance.

show abstract

Elaboração e caracterização de doce cremoso de caqui com adição de sementes da araucária

Cited by 10 publications

References 24 publications

Mixed Brazilian Cerrado fruits preserves without added sugar: the effect of bodying agents

Mixed Brazilian Cerrado fruits preserves without added sugar: the effect of bodying agents

Effects of storage time and different sugar types on color characteristics, bioactive compounds, and antioxidant capacity of jaboticaba jellies

Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

Contact Info

Product

Resources

About