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

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorPereira, Patrícia Aparecida Pimenta-
Autor(es): dc.creatorSouza, Vanessa Rios de-
Autor(es): dc.creatorSilva, Andressa Alvarenga-
Autor(es): dc.creatorQueiroz, Fabiana-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorPinheiro, Ana Carla Marques-
Autor(es): dc.creatorCarneiro, João de Deus Souza-
Data de aceite: dc.date.accessioned2026-02-09T11:10:17Z-
Data de disponibilização: dc.date.available2026-02-09T11:10:17Z-
Data de envio: dc.date.issued2020-03-30-
Data de envio: dc.date.issued2020-03-30-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/39518-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1135234-
Descrição: dc.descriptionResponse 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.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherUnited Arab Emirates University-
Direitos: dc.rightsAttribution-NonCommercial 4.0 International-
Direitos: dc.rightsAttribution-NonCommercial 4.0 International-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by-nc/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by-nc/4.0/-
???dc.source???: dc.sourceEmirates Journal of Food and Agriculture-
Palavras-chave: dc.subjectCarrageenan-
Palavras-chave: dc.subjectLocust bean gum-
Palavras-chave: dc.subjectLow methoxyl pectin-
Palavras-chave: dc.subjectAcceptance test-
Palavras-chave: dc.subjectTexture profile test-
Palavras-chave: dc.subjectStress relaxation test-
Palavras-chave: dc.subjectCarragena-
Palavras-chave: dc.subjectGoma de alfarroba-
Palavras-chave: dc.subjectPectina com pouco metoxilo-
Palavras-chave: dc.subjectTeste de aceitação-
Palavras-chave: dc.subjectTeste de perfil de textura-
Palavras-chave: dc.subjectTeste de relaxação de tensão-
Título: dc.titleInfluence of gelling agent concentration on the characteristics of functional sugar-free guava preserves-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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