Physicochemical and microbiological quality of dietetic functional mixed cerrado fruit jam during storage

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorBrandão, T. M.-
Autor(es): dc.creatorCarmo, E. L. do-
Autor(es): dc.creatorElias, H. E. S.-
Autor(es): dc.creatorCarvalho, E. E. N. de-
Autor(es): dc.creatorBorges, S. V.-
Autor(es): dc.creatorMartins, G. A. S.-
Data de aceite: dc.date.accessioned2026-02-09T11:54:16Z-
Data de disponibilização: dc.date.available2026-02-09T11:54:16Z-
Data de envio: dc.date.issued2019-04-01-
Data de envio: dc.date.issued2019-04-01-
Data de envio: dc.date.issued2018-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/33377-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1150015-
Descrição: dc.descriptionThe objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA), total sugars (TS), total carotenoids (TC), total phenolics (TP), vitamin C, antioxidant activity (DPPH), and microbiological analysis. There was a significant effect of storage time on pH, SS, TA, TC, TS, and TP. Vitamin C and DPPH showed an effect for the temperature x storage time interaction. Statistical models are not adjusted for pH and SS, presenting an average of 4.15 and 61%, respectively. Carotenoids decreased up to105 days; total sugars increased up to 105 days. The TP, vitamin C, and DPPH, at the temperatures evaluated, showed a decrease up to 105 days. Yeasts and filamentous fungi were not detected.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherHindawi-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceThe Scientific World Journal-
Palavras-chave: dc.subjectFruit jam - Storage-
Palavras-chave: dc.subjectFruit jam - Physicochemical quality-
Palavras-chave: dc.subjectFruit jam - Microbiological quality-
Palavras-chave: dc.subjectCompota de frutas - Armazenamento-
Palavras-chave: dc.subjectCompota de frutas - Qualidade físico-química-
Palavras-chave: dc.subjectCompota de frutas - Qualidade microbiológica-
Título: dc.titlePhysicochemical and microbiological quality of dietetic functional mixed cerrado fruit jam during storage-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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