Geleia de uva ‘BRS violeta’ convencional e light: produção, caracterização e aceitabilidade
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Data
2016-09-08
Autores
Vicente, Elisa Lopes Santana [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
O presente trabalho visou o desenvolvimento, aceitabilidade, análise nutricional e vida de prateleira de geleia convencional e light de uva cultivar BRS Violeta, utilizando a sucralose como edulcorante. Foram avaliados quatro tratamentos, sendo T1 – Convencional (60 % polpa: 40 % açúcar cristal), T2 - Light 1 (60 % polpa: 30 % açúcar cristal + 10 % sucralose), T3 - Light 2 (60 % polpa: 28 % açúcar cristal + 12 % sucralose), T4 - Light 3 (60 % polpa: 24 % açúcar cristal + 16 % sucralose). Para ocorrer à formação do gel característico da geleia, foram adicionados às formulações, pectina cítrica e ácido cítrico. As geleias foram avaliadas quanto teores de sólidos solúveis, pH, acidez total titulável, açúcar redutor e açúcar total, compostos fenólicos totais, atividade antioxidante total, pigmentos e flavonoides, cor instrumental, análise microbiológica, análise sensorial e avaliação energética, durante um período de 120 dias de armazenamento. Os teores de sólidos solúveis diminuíram durante o tempo avaliado. Houve pequena elevação nos teores de acidez total titulável, principalmente nas formulações light. Os compostos fenólicos e os antioxidantes decaíram durante o armazenamento. As versões de geleia Convencional e Light 2 demonstraram maior estabilidade no tempo armazenado, considerando assim viáveis para fabricação. Não ocorreu contaminação microbiológica nas geleias até os 120 dias de armazenamento, apresentando-se satisfatórias ao consumo. Todas as versões de geleias foram bem aceitas pelo consumidor evidenciando potencial valor comercial.
This work aimed at the development, acceptability, nutritional analysis and shelf life of conventional and light grape jam BRS Violeta using sucralose as a sweetener. We evaluated four treatments: T1 - Conventional (60% pulp: 40% crystal sugar), T2 - Light 1 (60% pulp: 30% granulated sugar + 10% sucralose), T3 - Light 2 (60% pulp: 28% crystal sugar + 12% sucralose), T4 - Light 3 (60% pulp 24% granulated sugar + 16% sucralose). For the formation of the characteristic occurs gel jam were added to the formulations, citric pectin and citric acid. The jams were evaluated for soluble solids, pH, titratable acidity, reducing sugar and the total sugar, total phenolics, total antioxidant activity, pigments and flavonoids, instrumental color, microbiological analysis, sensory analysis and energy assessment for a period of 120 days' storage. The soluble solids decreased during the evaluated time. There was a slight increase in levels of total acidity, especially in light formulations. The phenolics and antioxidants declined during storage. The Conventional and Light 2 jam versions showed greater stability in storage time, thus considering feasible to manufacture. There was no microbiological contamination jam until 120 days of storage, presenting satisfactory consumption. All versions of jams were well accepted by the consumer showing potential commercial value.
This work aimed at the development, acceptability, nutritional analysis and shelf life of conventional and light grape jam BRS Violeta using sucralose as a sweetener. We evaluated four treatments: T1 - Conventional (60% pulp: 40% crystal sugar), T2 - Light 1 (60% pulp: 30% granulated sugar + 10% sucralose), T3 - Light 2 (60% pulp: 28% crystal sugar + 12% sucralose), T4 - Light 3 (60% pulp 24% granulated sugar + 16% sucralose). For the formation of the characteristic occurs gel jam were added to the formulations, citric pectin and citric acid. The jams were evaluated for soluble solids, pH, titratable acidity, reducing sugar and the total sugar, total phenolics, total antioxidant activity, pigments and flavonoids, instrumental color, microbiological analysis, sensory analysis and energy assessment for a period of 120 days' storage. The soluble solids decreased during the evaluated time. There was a slight increase in levels of total acidity, especially in light formulations. The phenolics and antioxidants declined during storage. The Conventional and Light 2 jam versions showed greater stability in storage time, thus considering feasible to manufacture. There was no microbiological contamination jam until 120 days of storage, presenting satisfactory consumption. All versions of jams were well accepted by the consumer showing potential commercial value.
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Palavras-chave
Vitis labrusca, Processamento, Sucralose, Antioxidante, Análise sensorial, Processing, Antioxidant, Sensory analysis