• Title of article

    Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage

  • Author/Authors

    Brandão, T. M Department of Food Science - Federal University of Lavras (UFLA) - Campus University - C.P. 3037 - Lavras - Minas Gerais CEP 37200-000 - Brazil , do Carmo, E. L. Department of Food Science - Federal University of Lavras (UFLA) - Campus University - C.P. 3037 - Lavras - Minas Gerais CEP 37200-000 - Brazil , Elias, H. E. S Department of Food Science - Federal University of Lavras (UFLA) - Campus University - C.P. 3037 - Lavras - Minas Gerais CEP 37200-000 - Brazil , de Carvalho, E. E. N Department of Food Science - Federal University of Lavras (UFLA) - Campus University - C.P. 3037 - Lavras - Minas Gerais CEP 37200-000 - Brazil , Borges, S. V Department of Food Science - Federal University of Lavras (UFLA) - Campus University - C.P. 3037 - Lavras - Minas Gerais CEP 37200-000 - Brazil , Martins, G. A. S Department of Food Engineering - Federal University of Tocantins (UFT) - Campus University of Palmas - Palmas - Tocantins - CEP 77001-090, Brazil

  • Pages
    6
  • From page
    1
  • To page
    6
  • Abstract
    The 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 signifcant 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 flamentous fungi were not detected.
  • Keywords
    DPPH , titratable acidity (TA) , total sugars (TS) , total carotenoids (TC) , total phenolics (TP) , vitamin C , Physicochemical , Microbiological Quality , Functional Mixed , Fruit Jam , Storage
  • Journal title
    The Scientific World Journal
  • Serial Year
    2018
  • Full Text URL
    www.ncbi.nlm.nih.gov/pmc/articles/PMC6129326/pdf/TSWJ2018-2878215.pdf
  • Record number

    2614178

    • Link To Document
    https://search.isc.ac/dl/search/defaultta.aspx?DTC=10&DC=2614178