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Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/5142

Title: Physical and physicochemical evaluation of different brands of traditional, low calorie and sugar-free guava preserves
???metadata.dc.creator???: Pereira, Patrícia Aparecida Pimenta
Souza, Vanessa Rios de
Carneiro, João de Deus Souza
Borges, Soraia Vilela
Ferreira, Larissa de Oliveira
Queiroz, Fabiana
Keywords: Color parameters
Texture profile analysis
Stress relaxation test
Publisher: Brazilian Society of Chemical Engineering
Issue Date: 2-Jun-2012
Citation: PEREIRA, P. A. P. et al. Physical and physicochemical evaluation of different brands of traditional, low calorie and sugar-free guava preserves. Brazilian Journal of Chemical Engineering, São Paulo, v. 30, n. 3, p. 531-540, Jul./Set. 2013.
Abstract: The aim of this study was to evaluate the physical and physicochemical properties of different brands of traditional (A, B and E), low calorie (C) and sugar-free (D) guava preserves. The results of these analysis indicated that there are differences in the physical and physicochemical properties of the different brands studied, and the partial and/or total exclusion of sugar from guava alters its physical and physicochemical properties, making the product redder; even added body and sweetening agents are incapable of conferring properties similar to those of conventional products. Regarding the relaxation test, the Maxwell model was the best for sample discrimination. The results also showed that the samples have a traditional standardization and that the sample labeled “low calorie” has a tendency to exhibit a composition similar to the conventional sample, which is evidence that brand (C) cannot be considered to be low calorie.
URI: http://repositorio.ufla.br/jspui/handle/1/5142
???metadata.dc.language???: en
Appears in Collections:DCA - Artigos publicados em periódicos

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