Stabilization of guava nectar with hydrocolloids and pectinases
AUTOR(ES)
Krumreich, Fernanda Döring, Corrêa, Ana Paula Antunes, Nachtigal, Jair Costa, Buss, Gerson Lübke, Rutz, Josiane Kuhn, Crizel-Cardozo, Michele Maciel, Jansen, Cristina, Zambiazi, Rui Carlos
FONTE
Polímeros
DATA DE PUBLICAÇÃO
15/03/2018
RESUMO
Abstract The aim of this study was to stabilize guava nectar using hydrocolloids and/or enzymes, and evaluate the stability and the bioactive compounds content during storage. In general, there was a decrease in pH and an increase in titratable acidity and soluble solids of the nectars. During storage, it was observed that nectars with pectinase showed decrease in pH, increase in titratable acidity and soluble solids, and also less phase separation, standing out among them the nectar with enzyme and guar gum. The nectar formulated with xanthan showed the highest antioxidant capacity. All nectars showed slight decrease in the carotenoid content and high losses of vitamin C during the storage period.
Documentos Relacionados
- Desenvolvimento e estabilidade do nÃctar de goiaba adoÃado com mel de abelha
- Bioactive compounds and acceptance of cookies made with Guava peel flour
- Sensory and physicochemical evaluation of acerola nectar sweetened with sucrose and different sweeteners
- Guava seedlings with rootstocks or interstocks and their reaction to salinity
- Integrated utilization of guava (Psidium guajava L.): antioxidant activity of phenolic extracts obtained from guava seeds with supercritical CO2-ethanol