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dc.creatorFarias, Taísa Rezende Teixeira-
dc.creatorSchiassi, Maria Cecília Evangelista Vasconcelos-
dc.creatorPereira, Patrícia Aparecida Pimenta-
dc.creatorSouza, Vanessa Rios de-
dc.creatorLago, Amanda Maria Teixeira-
dc.creatorBorges, Soraia Vilela-
dc.creatorQueiroz, Fabiana-
dc.identifier.citationFARIAS, T. R. T. et al. Mixed Brazilian Cerrado fruits preserves without added sugar: the effect of bodying agentes. British Food Journal, Bradford, v. 121, n. 9, 1969-1981, 2019.pt_BR
dc.description.abstractPurpose The purpose of this paper is to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop and sweet passion fruit). Design/methodology/approach The simplex mixture design was used for product optimization and the preserves evaluated by physical, physicochemical and sensory properties. The research data were analyzed using regression equations on SAS University and exploratory analysis by principal component analysis and parallel factors techniques on Sensomaker software. Findings The results show that erythritol and polydextrose bodying agents should not be used as pure components because they provoked changes in the properties of the final product and negatively influenced the sensory attributes. While the high concentrations of xylitol and sorbitol provided better sensorial acceptance, being considered, therefore, good substitutes for sucrose. Practical implications This research has shown it is feasible to use bodying agents in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar.pt_BR
dc.publisherEmerald Publishing Limitedpt_BR
dc.sourceBritish Food Journalpt_BR
dc.subjectFruits preservespt_BR
dc.subjectBodying agentspt_BR
dc.subjectConservas de frutaspt_BR
dc.titleMixed Brazilian Cerrado fruits preserves without added sugar: the effect of bodying agentspt_BR
Appears in Collections:DCA - Artigos publicados em periódicos

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