Data/hora: 04/06/2024 02:24:20

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