Artigo

Development and acceptability of a low calorie cubiu (Solanum sessiliflorum Dunal)jam

With the aim of improving utilization of Amazonian fruits and satisfying the growing demand for new products in the market, we formulated a low calorie cubiu jam with xylitol as a sucrose substitute, and evaluated its shelf life and acceptability. The cubiu fruits from the Experimental Station of th...

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Autor principal: Yuyama, Lucia Kiyoko Ozaki
Outros Autores: Pantoja, Lílian Araújo, Maeda, Roberto Nobuyuki, Aguiar, Jaime Paiva Lopes, Silva, Socorro Barreto da
Grau: Artigo
Idioma: pt_BR
Publicado em: Ciência e Tecnologia de Alimentos 2020
Assuntos:
Solanum
Solanum Sessiliflorum
Acesso em linha: https://repositorio.inpa.gov.br/handle/1/16322
id oai:repositorio:1-16322
recordtype dspace
spelling oai:repositorio:1-16322 Development and acceptability of a low calorie cubiu (Solanum sessiliflorum Dunal)jam Desenvolvimento e aceitabilidade de geléia dietética de cubiu (Solanum sessiliflorum Dunal) Yuyama, Lucia Kiyoko Ozaki Pantoja, Lílian Araújo Maeda, Roberto Nobuyuki Aguiar, Jaime Paiva Lopes Silva, Socorro Barreto da Solanum Solanum Sessiliflorum With the aim of improving utilization of Amazonian fruits and satisfying the growing demand for new products in the market, we formulated a low calorie cubiu jam with xylitol as a sucrose substitute, and evaluated its shelf life and acceptability. The cubiu fruits from the Experimental Station of the National Research Institute of Amazonia (1NPA) were harvested, bleached, pealed, ground, sieved, and stored in plastic bags at -20 ± 1 °C until their utilization. At the same time, triplicate samples of the cubiu pulp were analysed for humidity, protein, lipids, soluble and insoluble fibers, ash, pH, total acidity, total and reducing sugars, and phenolic compounds. The conventional and the xylitol-based jams were prepared with a 1:1 proportion of pulp:sucrose or pulp:xylitol, respectively. The mixture was concentrated up to 65° Brix with pH adjustment and pectin addition. The jams were analyzed for protein, lipids, ash, pH, acidity, sugar, and phenolic compounds. The shelf life was evaluated through monthly physicochemical, microbiological, and sensory analyses for a period of 180 days. The results showed no statistical difference between the acceptability of conventional and xylitol-based jams and presented the same physicochemical, microbiological stability during storage. Xylitol can be a viable sucrose substitute for the preparation of cubiu jams. 2020-06-03T20:53:06Z 2020-06-03T20:53:06Z 2008 Artigo https://repositorio.inpa.gov.br/handle/1/16322 10.1590/S0101-20612008000400026 pt_BR Volume 28, Número 4, Pags. 929-934 Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ application/pdf Ciência e Tecnologia de Alimentos
institution Instituto Nacional de Pesquisas da Amazônia - Repositório Institucional
collection INPA-RI
language pt_BR
topic Solanum
Solanum Sessiliflorum
spellingShingle Solanum
Solanum Sessiliflorum
Yuyama, Lucia Kiyoko Ozaki
Development and acceptability of a low calorie cubiu (Solanum sessiliflorum Dunal)jam
topic_facet Solanum
Solanum Sessiliflorum
description With the aim of improving utilization of Amazonian fruits and satisfying the growing demand for new products in the market, we formulated a low calorie cubiu jam with xylitol as a sucrose substitute, and evaluated its shelf life and acceptability. The cubiu fruits from the Experimental Station of the National Research Institute of Amazonia (1NPA) were harvested, bleached, pealed, ground, sieved, and stored in plastic bags at -20 ± 1 °C until their utilization. At the same time, triplicate samples of the cubiu pulp were analysed for humidity, protein, lipids, soluble and insoluble fibers, ash, pH, total acidity, total and reducing sugars, and phenolic compounds. The conventional and the xylitol-based jams were prepared with a 1:1 proportion of pulp:sucrose or pulp:xylitol, respectively. The mixture was concentrated up to 65° Brix with pH adjustment and pectin addition. The jams were analyzed for protein, lipids, ash, pH, acidity, sugar, and phenolic compounds. The shelf life was evaluated through monthly physicochemical, microbiological, and sensory analyses for a period of 180 days. The results showed no statistical difference between the acceptability of conventional and xylitol-based jams and presented the same physicochemical, microbiological stability during storage. Xylitol can be a viable sucrose substitute for the preparation of cubiu jams.
format Artigo
author Yuyama, Lucia Kiyoko Ozaki
author2 Pantoja, Lílian Araújo
Maeda, Roberto Nobuyuki
Aguiar, Jaime Paiva Lopes
Silva, Socorro Barreto da
author2Str Pantoja, Lílian Araújo
Maeda, Roberto Nobuyuki
Aguiar, Jaime Paiva Lopes
Silva, Socorro Barreto da
title Development and acceptability of a low calorie cubiu (Solanum sessiliflorum Dunal)jam
title_short Development and acceptability of a low calorie cubiu (Solanum sessiliflorum Dunal)jam
title_full Development and acceptability of a low calorie cubiu (Solanum sessiliflorum Dunal)jam
title_fullStr Development and acceptability of a low calorie cubiu (Solanum sessiliflorum Dunal)jam
title_full_unstemmed Development and acceptability of a low calorie cubiu (Solanum sessiliflorum Dunal)jam
title_sort development and acceptability of a low calorie cubiu (solanum sessiliflorum dunal)jam
publisher Ciência e Tecnologia de Alimentos
publishDate 2020
url https://repositorio.inpa.gov.br/handle/1/16322
_version_ 1787145264671227904
score 11.755432

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