Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams

Detalhes bibliográficos
Autor(a) principal: TOBAL,Thaise Mariá
Data de Publicação: 2019
Outros Autores: RODRIGUES,Lais Veras
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=S0101-20612019000600581
Resumo: Abstract Conventional and diet pitanga jams were prepared to assess the stability of bioactive compounds over 320 days of storage. The diet jam exhibited a higher nutritional value and bioactive compound content than the conventional jam. None of the tested jam formulations exhibited major changes in physical and nutritional characteristics during storage. However, the bioactive compound content and antioxidant activity were significantly reduced after processing pulp into jam and over the course of storage. Storage also had an effect on the sensory quality of the products. The conventional jam had higher flavour acceptance, whereas the diet jam exhibited lower scores for colour, appearance and overall acceptance.
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spelling Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jamscarotenoidsascorbic acidphenolsanthocyaninsantioxidant activitycomponent modificationAbstract Conventional and diet pitanga jams were prepared to assess the stability of bioactive compounds over 320 days of storage. The diet jam exhibited a higher nutritional value and bioactive compound content than the conventional jam. None of the tested jam formulations exhibited major changes in physical and nutritional characteristics during storage. However, the bioactive compound content and antioxidant activity were significantly reduced after processing pulp into jam and over the course of storage. Storage also had an effect on the sensory quality of the products. The conventional jam had higher flavour acceptance, whereas the diet jam exhibited lower scores for colour, appearance and overall acceptance.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600581Food Science and Technology v.39 suppl.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.27618info:eu-repo/semantics/openAccessTOBAL,Thaise MariáRODRIGUES,Lais Veraseng2019-12-02T00:00:00Zoai:scielo:S0101-20612019000600581Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-12-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams
title Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams
spellingShingle Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams
TOBAL,Thaise Mariá
carotenoids
ascorbic acid
phenols
anthocyanins
antioxidant activity
component modification
title_short Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams
title_full Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams
title_fullStr Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams
title_full_unstemmed Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams
title_sort Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams
author TOBAL,Thaise Mariá
author_facet TOBAL,Thaise Mariá
RODRIGUES,Lais Veras
author_role author
author2 RODRIGUES,Lais Veras
author2_role author
dc.contributor.author.fl_str_mv TOBAL,Thaise Mariá
RODRIGUES,Lais Veras
dc.subject.por.fl_str_mv carotenoids
ascorbic acid
phenols
anthocyanins
antioxidant activity
component modification
topic carotenoids
ascorbic acid
phenols
anthocyanins
antioxidant activity
component modification
description Abstract Conventional and diet pitanga jams were prepared to assess the stability of bioactive compounds over 320 days of storage. The diet jam exhibited a higher nutritional value and bioactive compound content than the conventional jam. None of the tested jam formulations exhibited major changes in physical and nutritional characteristics during storage. However, the bioactive compound content and antioxidant activity were significantly reduced after processing pulp into jam and over the course of storage. Storage also had an effect on the sensory quality of the products. The conventional jam had higher flavour acceptance, whereas the diet jam exhibited lower scores for colour, appearance and overall acceptance.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
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=S0101-20612019000600581
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600581
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.27618
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.39 suppl.2 2019
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
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