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Chemical characterization and evaluation of the antioxidant potential of gabiroba jam (Campomanesia xanthocarpa Berg) - doi: 10.4025/actasciagron.v35i1.14389
Provedor de dados: 1
Autores: Santos, Marli da Silva; Universidade Federal do Paraná; Lima, Jair José de; Universidade Federal do Paraná; Petkowicz, Carmen Lúcia de Oliveira; Universidade Tecnológica Federal do Paraná; Cândido, Lys Mary Bileski; Universidade Federal do Paraná/Universidade Tecnológica Federal do Paraná.
Four formulations of gabiroba jam were processed, and their physicochemical and functional characteristics, rheological profile and jam acceptance were assessed. The physicochemical and chemical characteristics evaluated were water activity, titratable acidity, pH, reducing and non-reducing sugars, proteins, ashes, dietary fibers, color, and firmness. For functional analyses of the formulations, vitamin C, phenolic compounds and carotenoid contents were determined. The ABTS+ and DPPH· methods were employed to evaluate the antioxidant potential. Rheological analysis was performed in a HAAKE RS 75 Rheoestress rheometer with a plate/plate sensor. The flow curve behavior was adjusted using the Power Law and Herschel-Bulkley models. Sensory analyses were...
Tipo: Pesquisa
Palavras-chave: 5.00.00.00-4; 5.02.04.00-9; 5.02.02.00-6 gabiroba; Jam; Antioxidant activity; Rheological profile ciências agrarias; Ecnologia e Utilização de Produtos Florestais; Manejo Florestal.
Ano: 2012
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/14389