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https://repositorio.inpa.gov.br/handle/1/16322
Título: | Development and acceptability of a low calorie cubiu (Solanum sessiliflorum Dunal)jam |
Título(s) alternativo(s): | Desenvolvimento e aceitabilidade de geléia dietética de cubiu (Solanum sessiliflorum Dunal) |
Autor: | Yuyama, Lucia Kiyoko Ozaki Pantoja, Lílian Araújo Maeda, Roberto Nobuyuki Aguiar, Jaime Paiva Lopes Silva, Socorro Barreto da |
Palavras-chave: | Solanum Solanum Sessiliflorum |
Data do documento: | 2008 |
Revista: | Ciência e Tecnologia de Alimentos |
É parte de: | Volume 28, Número 4, Pags. 929-934 |
Abstract: | With the aim of improving utilization of Amazonian fruits and satisfying the growing demand for new products in the market, we formulated a low calorie cubiu jam with xylitol as a sucrose substitute, and evaluated its shelf life and acceptability. The cubiu fruits from the Experimental Station of the National Research Institute of Amazonia (1NPA) were harvested, bleached, pealed, ground, sieved, and stored in plastic bags at -20 ± 1 °C until their utilization. At the same time, triplicate samples of the cubiu pulp were analysed for humidity, protein, lipids, soluble and insoluble fibers, ash, pH, total acidity, total and reducing sugars, and phenolic compounds. The conventional and the xylitol-based jams were prepared with a 1:1 proportion of pulp:sucrose or pulp:xylitol, respectively. The mixture was concentrated up to 65° Brix with pH adjustment and pectin addition. The jams were analyzed for protein, lipids, ash, pH, acidity, sugar, and phenolic compounds. The shelf life was evaluated through monthly physicochemical, microbiological, and sensory analyses for a period of 180 days. The results showed no statistical difference between the acceptability of conventional and xylitol-based jams and presented the same physicochemical, microbiological stability during storage. Xylitol can be a viable sucrose substitute for the preparation of cubiu jams. |
DOI: | 10.1590/S0101-20612008000400026 |
Aparece nas coleções: | Artigos |
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