2013
DOI: 10.1590/s0104-66322013000300011
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Abstract: -The aim of this study was to evaluate the physical and physicochemical properties of different brands of traditional (A, B and E), low calorie (C) and sugar-free (D) guava preserves. The results of these analysis indicated that there are differences in the physical and physicochemical properties of the different brands studied, and the partial and/or total exclusion of sugar from guava alters its physical and physicochemical properties, making the product redder; even added body and sweetening agents are inca… Show more

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Cited by 3 publications
(3 citation statements)
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“…Banana preserve is a very common product in Brazil, with high energy content and long shelf life, as it contains significant amounts of sugar (Pereira et al, 2011). In the last decade, changes in eating habits in Brazil have resulted in a decrease in the consumption of fruit preserves, such as the case of banana preserve Dias et al (2022) Jambolão extract and potassium sorbate... (Pereira et al, 2013). Therefore, to maintain the historical importance of this product and to meet market demands, it was necessary to prepare sugar-free banana preserve (Pereira et al, 2011).…”
Section: Numerous Polysaccharides Have Been Usedmentioning
confidence: 99%
“…Banana preserve is a very common product in Brazil, with high energy content and long shelf life, as it contains significant amounts of sugar (Pereira et al, 2011). In the last decade, changes in eating habits in Brazil have resulted in a decrease in the consumption of fruit preserves, such as the case of banana preserve Dias et al (2022) Jambolão extract and potassium sorbate... (Pereira et al, 2013). Therefore, to maintain the historical importance of this product and to meet market demands, it was necessary to prepare sugar-free banana preserve (Pereira et al, 2011).…”
Section: Numerous Polysaccharides Have Been Usedmentioning
confidence: 99%
“…Guava (Psidium guajava L.) is a fruit rich in vitamins A, C, iron, calcium and phosphorus and due to its ease of cultivation it is among the most consumed fruits in Brazil, mainly as processed products (Pereira et al, 2013). A growth in demand has been generated for its manufactured products such as jams, jellies and juices, as guavas are now cultivated in many tropical and subtropical countries (Forato et al, 2015).…”
Section: Introductionmentioning
confidence: 99%
“…To meet consumer demand, plus the addition of prebiotics, the production of sugar-free products are interesting. However, there are technological challenges when substituting sugar in foods because sugar has several important roles in the sweetness, viscosity, desired texture development and water activity reduction (Sandrou and Arvanitoyannis, 2000;Pereira et al, 2013). Moreover, the addition of functional components can change the product sensory profile.…”
Section: Introductionmentioning
confidence: 99%