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Título: Physical and physicochemical evaluation of different brands of traditional, low calorie and sugar-free guava preserves
Autor(es): Pereira, Patrícia Aparecida Pimenta
Souza, Vanessa Rios de
Carneiro, João de Deus Souza
Borges, Soraia Vilela
Ferreira, Larissa de Oliveira
Queiroz, Fabiana
Assunto: Color parameters
Texture profile analysis
Stress relaxation test
Publicador: Brazilian Society of Chemical Engineering
Data de publicação: 2-Jun-2012
Referência: 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
Idioma: en
Aparece nas coleções: DCA - Artigos publicados em periódicos

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