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| COSTA,Eveline de Alencar; SOUSA,Paulo Henrique Machado de; SIQUEIRA,Adriana Camurça Pontes; FIGUEIREDO,Evânia Altina Teixeira de; GOUVEIA,Sandro Thomaz; FIGUEIREDO,Raimundo Wilane de; MAIA,Carla Soraya Costa; GOMES,Deysilene Soares. |
| Abstract Three paste formulations were developed for four fruits: caja, murici with mango and pitanga, with differentiated percentages of fruit pulp, organic honey and gellan gum. Pulps, honey and fruit paste formulations were analyzed by antioxidant capacity, vitamin C and in vitro bioaccessibility. All formulations showed a high content of vitamin C, antioxidant action and the bioaccessibility. All the formulations were accepted regarding the overall impression, except MM3 (murici pulp:mango pulp:honey 50:50:00 and 0.25% gellan gum) and PI1 (pitanga pulp: honey 90:10 and 0.6% gellan gum). Therefore, fruit pastes are options to encourage consumption of tropical fruits of agro-biodiversity in the Brazilian Northeast. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Structured fruit; Antioxidant activity; Sensory acceptance; Microbiological stability; Bioaccessibility. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300667 |
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| PEREIRA,Iana Maria Cristino; MATOS NETO,José Duarte; FIGUEIREDO,Raimundo Wilane; CARVALHO,Juliane Döering Gasparin; FIGUEIREDO,Evânia Altina Teixeira de; MENEZES,Natália Viviane Santos de; GABAN,Socorro Vanesca Frota. |
| Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with the parameters required by the Brazilian legislation. Moreover, the addition of CP and OP improved total amounts of polyphenols, antioxidant activity, and flavor. We conclude that the use of by-products from the food industry brings new possibilities of innovation into the beverage sector. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Polyphenols; Antioxidants; Beverages; Fermentation; Flavors. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005005204 |
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