Physical and physicochemical evaluation of different brands of traditional, low calorie and sugar-free guava preserves
Pereira, P. A. P., Souza, V. R., Carneiro, J. D. S., Borges, S. V., Ferreira, L. O., Queiroz, F.
Braz. J. Chem. Eng.
DATA DE PUBLICAÇÃO
The aim of this study was to evaluate the physical and physicochemical properties of different brands of traditional (A, B and E), low calorie (C) and sugar-free (D) guava preserves. The results of these analysis indicated that there are differences in the physical and physicochemical properties of the different brands studied, and the partial and/or total exclusion of sugar from guava alters its physical and physicochemical properties, making the product redder; even added body and sweetening agents are incapable of conferring properties similar to those of conventional products. Regarding the relaxation test, the Maxwell model was the best for sample discrimination. The results also showed that the samples have a traditional standardization and that the sample labeled "low calorie" has a tendency to exhibit a composition similar to the conventional sample, which is evidence that brand (C) cannot be considered to be low calorie.
- Sugar-free chewing gum and dental caries: a systematic review
- Low- and No- Calorie Sweeteners (LNCS): critical evaluation of their safety and health risks
- In vitro evaluation of flexural strength of different brands of expansion screws
- Natural experimental models: The global search for biomedical paradigms among traditional, modernizing, and modern populations
- Sensory and physicochemical evaluation of acerola nectar sweetened with sucrose and different sweeteners