Influence of gelling agent concentration on the characteristics of functional sugar-free guava preserves.

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dc.contributor.authorPereira, Patrícia Aparecida Pimenta
dc.contributor.authorSouza, Vanessa Rios de
dc.contributor.authorSilva, Andressa Alvarenga
dc.contributor.authorQueiroz, Fabiana
dc.contributor.authorBorges, Soraia Vilela
dc.contributor.authorPinheiro, Ana Carla Marques
dc.contributor.authorCarneiro, João de Deus Souza
dc.date.accessioned2020-06-01T19:19:18Z
dc.date.available2020-06-01T19:19:18Z
dc.date.issued2019
dc.description.abstractResponse surface methodology was used to determine the influence of gelling agents and their concentrations on the sensory characteristics and texture of functional sugar-free guava preserves. The gelling agents used were locust bean gum (0.16% to 1.84%), carrageenan (0.16% to 1.84%) and low methoxyl pectin (1.16% to 2.84%). The effects on the sensory and texture characteristics were studied using a central composite design. The results showed that the carrageenan and locust bean gums strongly influenced the texture and sensory characteristics of the functional sugar-free guava preserves. It is recommended that low methoxyl pectin at a concentration of 2.0% can be used together with carrageenan and locust bean gums. The results suggest that for the best scores of the sensory attributes, locust bean gum and carrageenan concentrations ranging from 0.16% to 0.41% must be used. Higher instrumental values of the texture characteristics were achieved with higher concentrations of these two gums.pt_BR
dc.identifier.citationPEREIRA, P. A. P. et al. Influence of gelling agent concentration on the characteristics of functional sugar-free guava preserves. Emirates Journal of Food and Agriculture, v. 31, n. 7, p. 501-510, jul. 2019. Disponível em: <http://www.ejfa.me/index.php/journal/article/view/1982>. Acesso em: 10 fev. 2020.pt_BR
dc.identifier.doihttps://doi.org/10.9755/ejfa.2019.v31.i7.1982pt_BR
dc.identifier.issn2079-052X‎
dc.identifier.urihttp://www.repositorio.ufop.br/handle/123456789/12286
dc.identifier.uri2http://www.ejfa.me/index.php/journal/article/view/1982pt_BR
dc.language.isoen_USpt_BR
dc.rightsrestritopt_BR
dc.subjectCarrageenanpt_BR
dc.subjectLocust bean gumpt_BR
dc.subjectLow methoxyl pectinpt_BR
dc.subjectAcceptance testpt_BR
dc.subjectTexture profile testpt_BR
dc.titleInfluence of gelling agent concentration on the characteristics of functional sugar-free guava preserves.pt_BR
dc.typeArtigo publicado em periodicopt_BR
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