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| Damiani,Clarissa; Asquieri,Eduardo Ramirez; Lage,Moacir Evandro; Oliveira,Rodrigo Almeida de; Silva,Flavio Alves da; Pereira,Douglas Endrigo Perez; Vilas Boas,Eduardo Valério de Barros. |
| The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Savanna fruit; Jam; Storage; Shelf-life. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200020 |
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