Physical and physicochemical evaluation of different brands of traditional, low calorie and 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.creatorCarneiro, João de Deus Souza-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorFerreira, Larissa de Oliveira-
Autor(es): dc.creatorQueiroz, Fabiana-
Data de aceite: dc.date.accessioned2026-02-09T12:30:07Z-
Data de disponibilização: dc.date.available2026-02-09T12:30:07Z-
Data de envio: dc.date.issued2015-03-10-
Data de envio: dc.date.issued2015-03-10-
Data de envio: dc.date.issued2012-06-02-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/5142-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1162560-
Descrição: dc.descriptionThe aim of this study was to evaluate the physical and physicochemical properties of different brands of traditional (A, B and E), low calorie (C) and sugar-free (D) guava preserves. The results of these analysis indicated that there are differences in the physical and physicochemical properties of the different brands studied, and the partial and/or total exclusion of sugar from guava alters its physical and physicochemical properties, making the product redder; even added body and sweetening agents are incapable of conferring properties similar to those of conventional products. Regarding the relaxation test, the Maxwell model was the best for sample discrimination. The results also showed that the samples have a traditional standardization and that the sample labeled “low calorie” has a tendency to exhibit a composition similar to the conventional sample, which is evidence that brand (C) cannot be considered to be low calorie.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherBrazilian Society of Chemical Engineering-
Direitos: dc.rightsacesso aberto-
???dc.source???: dc.sourceBrazilian Journal of Chemical Engineering-
Palavras-chave: dc.subjectColor parameters-
Palavras-chave: dc.subjectTexture profile analysis-
Palavras-chave: dc.subjectStress relaxation test-
Título: dc.titlePhysical and physicochemical evaluation of different brands of traditional, low calorie and sugar-free guava preserves-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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