Storage stability of standard and diet figs canned in syrup
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500154 |
Resumo: | Abstract The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from the cultivar Roxo de Valinhos. Two treatments were held: standard sucrose syrup and sweetener blends: sodium cyclamate, sucralose and sodium saccharin. The syrups were previously prepared; being 25 °Brix for sucrose syrup; and by dividing the quantity of sucrose potency (100) to the blend of sweeteners potency (125) for sweetener blends. The products were stored at room temperature for 180 days and evaluated once a month through pH, soluble solids, titratable acidity, texture, vacuum and sensory evaluation (i.e. affective test); except for the commercial sterility test that was conducted at 0 to 180 days. Both canned figs in syrup showed no significant difference for pH, titratable acidity, soluble solids, vacuum and texture; therefore, both were considered commercially sterile and kept their sensory characteristics throughout storage. |
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Storage stability of standard and diet figs canned in syrupFicus carica Lsweetenerscompotesensory analysisshelf lifeAbstract The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from the cultivar Roxo de Valinhos. Two treatments were held: standard sucrose syrup and sweetener blends: sodium cyclamate, sucralose and sodium saccharin. The syrups were previously prepared; being 25 °Brix for sucrose syrup; and by dividing the quantity of sucrose potency (100) to the blend of sweeteners potency (125) for sweetener blends. The products were stored at room temperature for 180 days and evaluated once a month through pH, soluble solids, titratable acidity, texture, vacuum and sensory evaluation (i.e. affective test); except for the commercial sterility test that was conducted at 0 to 180 days. Both canned figs in syrup showed no significant difference for pH, titratable acidity, soluble solids, vacuum and texture; therefore, both were considered commercially sterile and kept their sensory characteristics throughout storage.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500154Food Science and Technology v.37 suppl.1 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.35516info:eu-repo/semantics/openAccessCAETANO,Priscilla KárimFARINAZZI-MACHADO,Flávia Maria VasquesNASSER,Flávia Aparecida de Carvalho MarianoFURLANETO,Karina AparecidaVIEITES,Rogério Lopeseng2018-05-17T00:00:00Zoai:scielo:S0101-20612017000500154Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Storage stability of standard and diet figs canned in syrup |
title |
Storage stability of standard and diet figs canned in syrup |
spellingShingle |
Storage stability of standard and diet figs canned in syrup CAETANO,Priscilla Kárim Ficus carica L sweeteners compote sensory analysis shelf life |
title_short |
Storage stability of standard and diet figs canned in syrup |
title_full |
Storage stability of standard and diet figs canned in syrup |
title_fullStr |
Storage stability of standard and diet figs canned in syrup |
title_full_unstemmed |
Storage stability of standard and diet figs canned in syrup |
title_sort |
Storage stability of standard and diet figs canned in syrup |
author |
CAETANO,Priscilla Kárim |
author_facet |
CAETANO,Priscilla Kárim FARINAZZI-MACHADO,Flávia Maria Vasques NASSER,Flávia Aparecida de Carvalho Mariano FURLANETO,Karina Aparecida VIEITES,Rogério Lopes |
author_role |
author |
author2 |
FARINAZZI-MACHADO,Flávia Maria Vasques NASSER,Flávia Aparecida de Carvalho Mariano FURLANETO,Karina Aparecida VIEITES,Rogério Lopes |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
CAETANO,Priscilla Kárim FARINAZZI-MACHADO,Flávia Maria Vasques NASSER,Flávia Aparecida de Carvalho Mariano FURLANETO,Karina Aparecida VIEITES,Rogério Lopes |
dc.subject.por.fl_str_mv |
Ficus carica L sweeteners compote sensory analysis shelf life |
topic |
Ficus carica L sweeteners compote sensory analysis shelf life |
description |
Abstract The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from the cultivar Roxo de Valinhos. Two treatments were held: standard sucrose syrup and sweetener blends: sodium cyclamate, sucralose and sodium saccharin. The syrups were previously prepared; being 25 °Brix for sucrose syrup; and by dividing the quantity of sucrose potency (100) to the blend of sweeteners potency (125) for sweetener blends. The products were stored at room temperature for 180 days and evaluated once a month through pH, soluble solids, titratable acidity, texture, vacuum and sensory evaluation (i.e. affective test); except for the commercial sterility test that was conducted at 0 to 180 days. Both canned figs in syrup showed no significant difference for pH, titratable acidity, soluble solids, vacuum and texture; therefore, both were considered commercially sterile and kept their sensory characteristics throughout storage. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500154 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500154 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.35516 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.37 suppl.1 2017 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126322038013952 |