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Brazilian Journal of Food Technology

versão On-line ISSN 1981-6723

Resumo

OLIVEIRA, Emanuel Neto Alves de et al. Nutritional composition of Imbu-Cajá jellies during room temperature storage. Braz. J. Food Technol. [online]. 2018, vol.21, e2018033.  Epub 16-Ago-2018. ISSN 1981-6723.  https://doi.org/10.1590/1981-6723.3318.

The objective of this study was to evaluate the nutritional composition of imbu-cajá jellies made with sucrose and aspartame during room temperature storage. The formulations were prepared from a mixture of 4 parts of water to 6 parts of pulp, pectin and crystal sugar, in conventional formulations, and aspartame in the dietary formulations. The formulations were heated and concentrated to approximately 63°Brix (conventional jellies with sugar) and 12.5°Brix (dietary jellies with aspartame), then packaged in transparent glass jars, and held for 180 days under ambient conditions, with an analysis of the nutritional composition at zero time (after processing) and after every 30 days of storage. It was verified that the dietary jellies showed good nutritional stability during the storage period, and no significant changes were detected in the values for ash, water content, proteins, caloric value, carbohydrates and total sugars. As for the conventional jellies, it was found that the 180 days of storage promoted significant increases in carbohydrates, calories and reducing sugars, and significant reductions in the water content, total sugars and non-reducing sugars, while the ash values remained statistically stable as also those of the proteins.

Palavras-chave : Spondias spp.; Tropical fruit; Dietary product; Aspartame; Aaloric value; Physicochemical stability.

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