![]() ![]() The results of the physical and physicochemical analysis showed that the characteris tics of jams prepared with sucrose are close to the ones made with xylitol, except for the total sugars and the energetic value. The jams were evaluated by 50 non-trained tasters, through a hedonic scale of nine points, whereas the following attributes were used: appearance, color, flavor, aroma and texture. The mixture was concentrated up to reach 65 ☋rix. The proportion of 50:50:0.5 (pulp/sugar/pectin or pulp/xylitol/pectin) was used for jam processing. The aim of this study was to evaluate through sensorial analysis, two formulations of umbu-caja jams: a dietetic one with xylitol, used as an option for sub stitution of the sugars, and a conventional one. The fruit ha s a high agroindustrial potential, mainly for jam production. ![]() The umbucajazeira is specie native to the Brazilian Northeast semiarid areas, which is economically explored based on the fruit. ![]()
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