Data/hora: 01/06/2024 09:54:03

Provedor de dados: 	94	
País: 	Brazil	
Título: 	BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES	
Autores: 	REISSIG,GABRIELA NIEMEYER; VERGARA,LISIANE PINTANELA; FRANZON,RODRIGO CEZAR; RODRIGUES,ROSANE DA SILVA; CHIM,JOSIANE FREITAS.	
Data: 	2016-01-01	
Ano: 	2016	
Palavras-chave: 	Native fruits; Processing; Phytochemicals; Special purpose foods.	
Resumo: 	ABSTRACT  This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. However, processing exerted significant influence (p=0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. The products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000300901	
Editor: 	Sociedade Brasileira de Fruticultura	
Relação: 	10.1590/0100-29452016062	
Formato: 	text/html	
Fonte: 	Revista Brasileira de Fruticultura  v.38 n.3 2016	
Fonte: 	info:eu-repo/semantics/openAccess