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| Moura,Silvia Cristina Sobottka Rolim de; Prati,Patrícia; Vissotto,Fernanda Zaratini; Ormenese,Rita de Cássia Salvucci Celeste; Santos Rafacho,Marina dos. |
| The purpose of this study was to follow-up color changes in low-calorie strawberry and guava jellies during storage. To this end, one formulation of each flavor was prepared varying the application of hydrocolloids (pectin and modified starch). The jellies were studied regarding pH, soluble solids, water activity and syneresis. In order to follow-up color changes, the samples remained stored for 180 days in chambers with controlled temperatures of 10 °C (control) and 25 °C (commercial), and color instrumental analyses (L*, a*, and b*) were performed every 30 days. Arrhenius model was applied to reaction speeds (k) at different temperatures, where light strawberry and guava jellies showed greater color changes when stored at 25 °C compared to the samples... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Low-calorie sweets; Kinetic study; Color alterations. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300032 |
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| Gallina,Darlila Aparecida; Barbosa,Paula de Paula Menezes; Ormenese,Rita de Cássia Salvucci Celeste; Garcia,Aline de Oliveira. |
| ABSTRACT Dairy products are the primary delivery for probiotics, with great popularity among the public looking for functional foods. The addition of probiotics to new food matrices requires studies about the stability and viability of these microorganisms in the final product. This study aimed to develop a probiotic smoothie beverage and to evaluate the microbiological quality, pH, acidity, syneresis, probiotics viability, sensory acceptance, and consumers’ preference. For that, thirty-six beverage formulations were prepared using yogurt and different fruit pulps. Six formulations were selected for the study, as follows: probiotic yogurt with the addition of mango pulp, grape, red fruits (containing 8 and 10% sucrose), mango/passion fruit, and red... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yogurt; Bifidobacteria; Viability; Acceptance; Fruit Pulp. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300378 |
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