Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams
AUTOR(ES)
TOBAL, Thaise Mariá
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
30/09/2019
RESUMO
Abstract Conventional and diet pitanga jams were prepared to assess the stability of bioactive compounds over 320 days of storage. The diet jam exhibited a higher nutritional value and bioactive compound content than the conventional jam. None of the tested jam formulations exhibited major changes in physical and nutritional characteristics during storage. However, the bioactive compound content and antioxidant activity were significantly reduced after processing pulp into jam and over the course of storage. Storage also had an effect on the sensory quality of the products. The conventional jam had higher flavour acceptance, whereas the diet jam exhibited lower scores for colour, appearance and overall acceptance.
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