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| SOARES,Jackeline Cintra; GARCIA,Marina Costa; GARCIA,Lismaíra Gonçalves Caixeta; CALIARI,Márcio; SOARES JÚNIOR,Manoel Soares. |
| Abstract The aim of this study was to evaluate in sherbet formation the effects of sugar, milk, and jambolan pulp quantity on the overrun, color, physicochemical characteristics, microbiological characteristics, and acceptance of the experimental sherbets, in addition to evaluating the bioactive compounds of the selected product. Seven formulations were established through the Simplex method. The formulation with 20g 100g-1 sugar, 45g 100g-1 milk, and 35g 100g-1 jambolan pulp was selected (S5) because it was included among the most accepted sensorially (S4 and S5), and also presented higher overrun, chroma, SST/AT, and pH than S4, receiving the scores 8.0; 8.2, 6.4 and 7.1 and 6.1, respectively, for appearance, color, flavor, texture, and odor. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Edible ice creams; Simplex method; Total phenolic compounds; Antioxidant activity. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500313 |
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| SOARES,Jackeline Cintra; SOARES JÚNIOR,Manoel Soares; FERREIRA,Karen Carvalho; CALIARI,Márcio. |
| Abstract The market for ready-to-drink fruit nectars is one of the fastest growing ones, because fruits provide beneficial effects for health maintenance and disease prevention, mainly due to the presence of phenolic compounds and their antioxidant activity. Amongst these, jambolan stands out, but is still little explored. The objective of the present work was to evaluate the influence of different proportions of jambolan pulp, sucrose and water on the physicochemical characteristics and sensory acceptance of jambolan nectars, besides determining the content of some bioactive compounds and the antioxidant capacity of the selected nectar, with a view to adding value to the fruit. Six jambolan nectar formulations were established using a Simplex design. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Total phenolics; Anthocyanin; Tannins; Functional beverage. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500008 |
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