Development and characterization of guava cream with addition of okara flour

• Autor(a) principal: Leite Júnior, Bruno Ricardo de Castro
• Data de Publicação: 2013
• Outros Autores: Oliveira, Patricia Martins de, Castro, Renan Luís Emídio de, Lamas, Joaquim Mário Neiva, Martins, Eliane Maurício Furtado
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Vértices (Campos dos Goitacazes. Online)
• Texto Completo: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20130016
• topic: Development of new products; Marmalade; Soy residue; Acceptability; Desenvolvimento de novos produtos; Doce de fruta; Resíduo de soja; Aceitabilidade

This study aimed at developing fresh guava cream with addition of 1 and 3 % of okara flour. There was an expressive amount of protein, fat and fiber in the flour. After manufacturing the sweets, acidity and Aw did not differ. On the other hand, pH, TSS, protein, and fat, the sample containing 3% of flour presented the highest averages. This increase is desirable, since okara has a high concentration of essential amino acids, besides containing polyunsaturated fatty acids, and obtaining the lowest averages in the sensory evaluation for purchase intention. Despite the differences, all samples were classified from “liked it slightly” to “liked it very much”. After 70 days, control provided the highest means for pH and Aw. As for color, the control sample differed from that added 3% for L*, a* e b*, and after 70 days only L* differ. The samples were in accordance with the legislation for molds and yeasts. Thus, fortified products had a high nutritional value and good acceptance, which shows that the product comes as a new alternative for the fruit processing industry with the reutilization of byproducts.