Desenvolvimento e aceitabilidade de geléia dietética de cubiu (Solanum sessiliflorum Dunal)

Yuyama, Lúcia Kiyoko Ozaki; Pantoja, Lílian de Araújo; Maeda, Roberto Nobuyuki; Aguiar, Jaime Paiva Lopes; Silva, Socorro Barreto da

doi:10.1590/s0101-20612008000400026

Cited by 32 publications

(34 citation statements)

References 3 publications

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“…Lower values were found for marolo jam at the beginning of storage (394.41 mg EAG 100 g −1 ). Yuyama et al [27], researching about cocona jam (Solanumsessiliflorum Dunal), detected a reduction of phenolic compounds during storage (180 days), finding values of 277.86 mg EAG 100 g −1 and 235.69 mg EAG 100 g −1 .…”

Section: /12mentioning

confidence: 99%

Antioxidant Potential of Marolo Jam (Annona crassiflora Mart) during Storage

Damiani¹,

Silva²,

Becker³

et al. 2017

OALib

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Marolo is a typical fruit of Brazilian Cerrado Biome or Savannah Brazilian, consumed for many years by the regional population, and little known in other regions. This research aimed to study physical and chemical characteristics of jam and evaluate the presence and behavior of antioxidants to over 12 months of storage. Values were determined for humidity, ash, protein, lipids, carbohydrates, calories, sugar, fiber, pectin, pH, total acidity, organic acid form, antioxidant potential (dpph), total phenolic compounds, color and consistency. Results of sugars, fiber and pectin showed that the consistency of Marolo fruit was suitable for the production of jam and it was within the norms established by the Brazilian legislation. The pH (3.31 -3.2), total phenolic compounds (394.41 -250.5 mgEAG.100 g −1 ), total antioxidant potential (38.0% -33.7%), the color parameters (L * b * 14. 45 -6.63 32.19 -28.52) and organic acids decreased. However, for a total acidity of variables (1.27% to 1.53%) and citric acid (1.86 to 4.38 μg•g −1 ) being detected increment in values.With these results, we may say that Maroloto jam over a year of storage remained with good amounts of nutrients and a good antioxidant capacity.

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Section: /12mentioning

confidence: 99%

Antioxidant Potential of Marolo Jam (Annona crassiflora Mart) during Storage

Damiani¹,

Silva²,

Becker³

et al. 2017

OALib

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“…Mean of sweetener formula indicated that maximum nutritive value was 160.84 ± 0.49 kcal 100 g −1 fw obtained by (100:0) while minimum value was 93.18 ± 0.68 kcal 100 g −1 fw obtained by (25:75) and there is a significant difference between all ratios. Yuyama et al [44] found reduction in the caloric value ranged from 25.9% to 37.9% in jambolão fruit jams using four types of sweeteners individually or in combination (saccharin, cyclamate, acesulfame and St). Moreover, [45] [46] reported that stevioside give low calories.…”

Section: Nutritive Value Of Prepared Jamsmentioning

confidence: 99%

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Abolila¹,

Barakat²,

El-Tanahy³

et al. 2015

FNS

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Twelve low-calorie orange-based formulated jams were prepared mainly from orange, pumpkin and papaya, and then sweetened using fructose (F), stevioside (St) and sucralose (Su). The nutritional value of formulated jams was estimated after the approximate chemical composition and total soluble solid have been determined. The effect of storage on total phenolic compounds, antioxidant capacity, carotenoids content and vitamin C was investigated. Organoleptical attributes of prepared low-calorie jams were done as well. Results indicated that the nutritive value [kcal 100 g −1 fw] ranged from 88.10 ± 0.60 to 164.34 ± 0.41; total phenol content (TPC, mg GAE 100 g −1 fw] ranged from 188.52 ± 2.45 to 411.79 ± 3.3; the antioxidant capacity (μmol TE g −1 fw) ranged from 14.57 ± 0.86 to 32.39 ± 1.19; total carotenoids [mg 100 g −1 fw] ranged from 115.20 ± 5.66 to 204.33 ± 4.21; vitamin C [mg 100 g fw] ranged from 8.94 ± 1.07 to 28.77 ± 4.46; total soluble solids [Brix] ranged from 22.53 ± 0.05 to 43.37 ± 0.13. Jams storage for a period of 12 months at room temperature led to a decrease in vitamin C content, TPC, antioxidant capacity, while total soluble solids (TSS) and carotenoids increased during storage. The results of organoleptical attributes showed that the formulas O11, O1 had the highest score of color and odor respectively while O7 recorded maximum score for taste, texture and bitterness respectively. Statistical analysis showed that storage intervals and treatments had a significant (p < 0.05) effect on sensory quality of diet jam. The organoleptical characteristics were affected with the extension of shelf-life. Addition of stevioside and sucralose to formulate the low-calorie jam increased total phenol and antioxidant capacity, improved color, taste and produced targeted low-calorie jams. The use of sweeteners such as fructose, sucralose and stevioside in the manufacture of orange diet jam was shown to be satisfactory, resulting in low-calorie jams, improved the quality and could be produced commercially.

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“…Vários estudos foram desenvolvidos sobre o cubiu até o presente momento, como obtenção e conservação da polpa (OLIVEIRA, 2002), elaboração de néctar (OLIVEIRA, 1999), geléia convencional (MACEDO, 1999), geléia dietética (YUYAMA et al, 2008) e uso de soluções ternárias para produção de fruto desidratado (GOMEZ CACERES, 2010). Estes estudos tiveram como objetivo ampliar o interesse no cultivo do cubiu para a expansão dos Arranjos Produtivos Locais, para uso na formulação de alimentos e na elaboração de novos produtos, podendo proporcionar uma nova fonte de renda para a população da região.…”

Section: Introductionunclassified

Fatores que interferem durante o processo de fermentação natural das fatias de cubiu

A²,

2017

Rev Colombiana Cienc Anim. RECIA

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Palavras chave:Solanum sessiliflorum Dunal; branqueamento; propriedades físicas e físico-químicas; microbiologia. ResumenO objetivo foi avaliar os efeitos da fermentação natural nas características físicas, físico-químicas e microbiológicas do cubiu. Frutos maduros passaram por seleção, descasque, corte em quatro partes, retirada das sementes e as fatias foram divididas em dois lotes. Um dos lotes foi submetido ao branqueamento por imersão durante 1 minuto em água a 95° C e imediatamente em banho de água com gelo e outro lote não tive branqueamento. Ambos foram submetidos à fermentação natural com concentrações crescentes (2, 4, 6 e 8 %) de NaCl e tempo de 24 h de imersão em cada concentração. O processo foi monitorado pelas análises de umidade, pH, acidez total, cloreto de sódio, textura e pectina das fatias do cubiu. Em relação ao fruto in natura, o branqueamento acarretou aumento da umidade e pH, decréscimo da acidez total e do cloreto de sódio e não alterou significativamente a textura. Durante o processo de fermentação natural os parâmetros umidade, acidez total, textura e pH (controle) sofreram redução, para pH (branqueadas) e cloreto de sódio houve acréscimo. O processo de fermentação natural foi detectado durante a imersão das fatias do cubiu pré tratado ou não em soluções de cloreto de sódio (NaCl). As características físicas e físico-químicas das fatias de cubiu sofreram modificações no processo de fermentação natural, sendo mais acentuadas nas fatias pré tratadas. AbstractThis study aims to assess the effects of natural fermentation on the physical, physicchemical and microbiological cubiu. Ripe cubiu undergone selection, peel, cut into four pieces, seeds removed and the slices were divided into two lots. One batch was subjected to blanching by immersion in water for 1 minute at 95 ° C and immediately bathed in ice water. Both were subjected to natural fermentation with increasing concentrations (2, 4, 6 and 8%) NaCl and 24 h time of immersion in each concentration. The process was monitored by moisture, pH, total acidity, sodium chloride, pectin and texture of the slices of cubiu. In relation to fresh fruit, money not increase the moisture and pH, decrease in total acidity and sodium and chloride did not significantly alter the texture. During the process of natural fermentation parameters moisture, acidity, texture and pH (control) were reduced from their values for pH (bleached) and sodium chloride was no increase in the values. The natural fermentation process was detected during the immersion of slices of cubiu pre treated or not in NaCl solutions. The physical and physic-chemical properties of slices cubiu were modified during the natural fermentation process, being more pronounced in slices.

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Desenvolvimento e aceitabilidade de geléia dietética de cubiu (Solanum sessiliflorum Dunal)

Cited by 32 publications

References 3 publications

Antioxidant Potential of Marolo Jam (Annona crassiflora Mart) during Storage

Antioxidant Potential of Marolo Jam (Annona crassiflora Mart) during Storage

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Fatores que interferem durante o processo de fermentação natural das fatias de cubiu

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