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| Author(s): |
Priscilla Karim Caetano
Total Authors: 1
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| Document type: | Doctoral Thesis |
| Press: | Botucatu. 2016-04-12. |
| Institution: | Universidade Estadual Paulista (Unesp). Faculdade de Ciências Agronômicas. Botucatu |
| Defense date: | 2016-02-26 |
| Advisor: | Rogério Lopes Vieites |
| Abstract | |
Figs are marketed fresh or processed into sweets. Concern for health, especially with obesity or diabetes, have made consumers look for low-calorie options to keep the pleasure of eating sweet foods. The preparation of products identical to conventional taste is of great importance for acceptance of these products. The objective of this project was to develop diet fig compote manufacturing protocols to technological use and add value to fruit responding to the interests of the Agricultural Association of Valinhos and Region. green fig jam evaluating different sweeteners were prepared. The slurry formulations were: syrup (TA); Sorbitol (TS); Erythritol (TE); Sorbitol and Erititol (TSE); Steviosídeo (TST); Sodium cyclamate, sucralose and saccharin Sodium (TCSuSa); sodium cyclamate and Saccharin (TSC); Acesulfame-K and sucralose (TAcSu); Steviosídeo, Saccharin Sodium and Sodium cyclamate (TSSC). Figs fresh and the jams were evaluated for soluble solids ° Brix, pH, titratable acidity, reducing sugar and sugar-AR full-ART reducer, moisture, protein, lipids and ash. They were also evaluated for instrumental color, texture, microbiological analysis and sensory evaluation through the ordering and affective test tests. For the quality of jams were determined the gross weight, net weight and drained weight, vacuum and number of figs count the pot. The values of all evaluated physico-chemical attributes are consistent with literature and rules for this type of product. Staining fig fresh and compote showed that there was a change in color when they have undergone heat treatment, causing modification of the natural color of the fruit. There was no microbiological contamination in jams and presented in satisfactory sanitary conditions. In sensory analysis, the jams of TA treatments TCSuSa and TSSC were selected in order to test for sweetness and affective test only TA and TCSuSa jams obtained higher scores for all scores and were accompanied in shelf life. The storage period (180 days), they were considered commercially sterile and the physico-chemical analysis, quality and sensuously, the jams were stable throughout the study period, so considering a viable product for manufacturing. (AU) | |
| FAPESP's process: | 12/15206-0 - Development of fig jam "diet" |
| Grantee: | Priscilla Kárim Caetano Braido |
| Support Opportunities: | Scholarships in Brazil - Doctorate |