Stability studies and shelf life estimation of a soy-based dessert

Granato, Daniel; Masson, Maria Lúcia; Freitas, Renato João Sossela de

doi:10.1590/s0101-20612010000300036

Cited by 17 publications

(16 citation statements)

References 33 publications

(27 reference statements)

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“…No significant correlations were found between sensory color data and b* or C* parameters (r = 0.32 for either parameter). In contrast to these results, Granato, Freitas and Masson (2010), using an untrained panel, verified a strong and significant correlation (r = 0.92; p < 0.001) between total color degradation and the degree of liking of the color of a sixty-day cold stored soy-based emulsion produced with 2% SP and 32% GJ.…”

Section: Univariate Correlationsmentioning

confidence: 56%

Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach

Granato¹,

Masson²

2010

Ciênc. Tecnol. Aliment.

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Section: Univariate Correlationsmentioning

confidence: 56%

Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach

Granato¹,

Masson²

2010

Ciênc. Tecnol. Aliment.

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“…In addition, it should be considered that the degradation of this component in processed agricultural products may be due to reactions caused by the action of ascorbate oxidase enzyme (Santos et al, 2013) and "autoxidation", i.e., the process of ascorbic acid oxidation by the oxygen present in the package in which the powders are stored (Granato et al, 2010), with synthesis of diketogulonic acid. Furthermore, at the end of the storage, the samples containing lower concentrations of additive showed the highest contents of ascorbic acid, due to the lower dilution of this constituent caused by the addition of gum arabic.…”

Section: Resultsmentioning

confidence: 99%

“…Reductions of +a* may be due to the oxidation of the ascorbic acid, because this component has influence on the protection of red pigments, a phenomenon evidenced by Granato et al (2010) studying the stability of soybean-based R. Bras. Eng.…”

Section: Resultsmentioning

confidence: 99%

Storage of ‘umbu-cajá’ pulp powder produced by lyophilization

Santos

Rocha

Gomes

et al. 2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThis work aimed to study the chemical and physical stability of 'umbu-cajá' powders produced by lyophilization during storage. 'Umbu-cajá' pulps formulated with different concentrations of gum arabic (10, 20 and 30%), previously frozen, were dehydrated in benchtop lyophilizer at -40 °C for 48 h and disintegrated to obtain the powder, which was stored in laminated packages for 180 days at ambient conditions, with physical, chemical and physico-chemical analyzes performed at the beginning and every 30 days of storage. According to the results, all investigated parameters were significantly altered throughout the storage, yet with less intense variations for important variables, such as ascorbic acid, reducing sugars and titratable acidity. At the end of storage, all powders were microbiologically safe.Armazenamento da polpa de umbu-cajá em pó produzida por liofilização R E S U M O Propôs-se, com este trabalho, estudar a estabilidade química e física de pós de umbu-cajá produzidos por liofilização durante o armazenamento. Polpas de umbu-cajá formuladas com diferentes concentrações de goma arábica (10, 20 e 30%) previamente congeladas, foram desidratadas em liofilizador de bancada a -40 °C por 48 h, desintegradas para obtenção do pó, que foi estocado em embalagens laminadas durante 180 dias em condições ambientais, com análises físicas, químicas e físico-químicas realizadas no tempo inicial e a cada 30 dias de estocagem. De acordo com os resultados observou-se que todos os parâmetros investigados foram alterados significativamente ao longo da estocagem; todavia, com variações menos intensas para conteúdos importantes como ácido ascórbico, açúcares redutores e acidez titulável. Ao final do armazenamento todos os pós se apresentaram microbiologicamente seguros.

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“…1). These VCC values indicate the probiotic ice creams produced such a high viability of probiotic is essential because a minimum count of 10 6 cfu/g is required at the moment of consumption (Granato et al, 2010) to have a beneficial result.…”

Section: Effects Of Sugar On the L Acidophilus Viability During Frozmentioning

confidence: 99%

“…The minimum ingestion of 10 6 -10 9 viable cells per day for humans can be achieved (Granato et al, 2010). Commercial dairy products such as yoghurts can not sustain adequate populations of viable probiotic bacteria during their shelf-life.…”

Section: Introductionmentioning

confidence: 99%