Development of fig jam "diet"

• Grant number: 12/15206-0
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: March 01, 2013
• End date: February 29, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Rogério Lopes Vieites
• Grantee: Priscilla Kárim Caetano Braido
• Host Institution: Faculdade de Ciências Agronômicas (FCA). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

The figs are sold fresh or processed in the form of candy. Concern for health, especially obesity and diabetes, has made consumers less caloric options seek to keep the pleasure of eating sweet foods. The development of products identical in taste to conventional is of great importance for the acceptance of such products. The objective of this project is to develop protocols fig compote production "diet" in order to use its technology and adding value to the fruit responding to the interests of the Agricultural Association of Valinhos and Region. Will be developed green fig jam evaluating different sweeteners (sodium cyclamate, sucralose, saccharin, acesulfame-K, stevioside, sorbitol, erythritol, and sucrose). Figs will be analyzed for concentrations of total solids, Brix, pH, titratable acidity, reducing sugar-AR, total reducing sugar-ART, analysis of chemical composition, color and texture analysis. The jam will be evaluated in liquid medium and the soluble solids in degrees Brix, pH, titratable acidity, acidity, organic acids, reducing sugar-AR, ART-reducing sugar and total solid weight in the drained analysis of chemical composition, color and texture. The sensory analysis will be made by preference test (hedonic scale). The jam will go through the best test shelf life of six months, in which the products will be analyzed physico-chemical and sensory (sample only). The treatment means are compared by the Tukey test at 5% probability. In the case of shelf life, sensory test results will be analyzed by analysis of variance and linear regression.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CAETANO, PRISCILLA KARIM; VASQUES FARINAZZI-MACHADO, FLAVIA MARIA; DE CARVALHO MARIANO NASSER, FLAVIA APARECIDA; FURLANETO, KARINA APARECIDA; VIEITES, ROGERIO LOPES. Storage stability of standard and diet figs canned in syrup. FOOD SCIENCE AND TECHNOLOGY, v. 37, n. 1, p. 154-159, DEC 2017. (12/15206-0)

PRISCILLA KÁRIM CAETANO; ROGÉRIO LOPES VIEITES; ÉRICA REGINA DAIUTO; SILVIA CRISTINA SOBOTTKA ROLIM DE MOURA. Processamento e qualidade de compotas de figo diet e convencional. Brazilian Journal of Food Technology, v. 20, 2017-03-20. (12/15206-0)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

BRAIDO, Priscilla Kárim Caetano. Development and acceptability of conventional fig compote and diet. 2016. Doctoral Thesis - Universidade Estadual Paulista (Unesp). Faculdade de Ciências Agronômicas. Botucatu Botucatu.