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dc.contributor.authorTHEODORO, Â. C. C.
dc.contributor.authorDONADON, J. R.
dc.contributor.authorGUASQUES, M. L. B.
dc.contributor.authorMIYAGUSKU, L.
dc.contributor.authorPOTT, A.
dc.contributor.authorGALVANI, F.
dc.contributor.authorGUIMARÃES, R. de C. A.
dc.contributor.authorBOGO, D.
dc.contributor.authorNASCIMENTO, V. A. do
dc.contributor.authorHIANE, P. A.
dc.date.accessioned2024-04-11T12:33:22Z-
dc.date.available2024-04-11T12:33:22Z-
dc.date.created2024-04-10
dc.date.issued2024
dc.identifier.citationFood Science and Technology, v. 44, e00043, 2024.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1163460-
dc.descriptionBocaiuva (Acrocomia spp.) is a fruit native to areas of Cerrado and Pantanal that stands out for its nutritional value, presence of bioactive substances, and high pulp yield. The aim of this study was to develop a mass candy of bocaiuva, characterize it physicochemically, quantify the retention of bioactive substances, evaluate the physicochemical and microbiological stability and sensorial acceptance for up to 120 days, and verify the effect of different types of packages and storage time on the developed product quality. The prepared mass candy was stored in plastic packages of terephthalate polyethene that were transparent and metallized. We have characterized its centesimal composition and microbiological and sensorial stability, evaluating its color, moisture, pH, soluble solids, titrable acidity, retention of ascorbic acid, carotenoids, total phenolics, and antioxidant capacity. The results indicated that the bocaiuva mass candy stays stable for physicochemical, microbiological, and sensory parameters over storage and that the metallized polyethene terephthalate package best conserves the bioactive substances.</jats:p>
dc.language.isopor
dc.rightsopenAccess
dc.subjectNative fruit
dc.subjectBioactive substances
dc.titleStability of bocaiuva (Acrocomia spp.) mass candy stored in different packages
dc.typeArtigo de periódico
dc.subject.thesagroAcrocomia Aculeata
dc.subject.thesagroBocaiúva
dc.subject.thesagroPolpa de Fruta
dc.subject.thesagroAnálise Química
dc.subject.nalthesaurusAcrocomia
dc.subject.nalthesaurusFruit pulp
dc.subject.nalthesaurusPhysicochemical properties
dc.subject.nalthesaurusbiotechnology
dc.subject.nalthesaurusfood science
riaa.ainfo.id1163460
riaa.ainfo.lastupdate2024-04-11
dc.identifier.doihttps://doi.org/10.5327/fst.00043
dc.contributor.institutionÂNGELA CHRISTINA CONTE THEODORO, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; JULIANA RODRIGUES DONADON, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; MARIA LUIZA BRAMBILLA GUASQUES, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; LUCIANA MIYAGUSKU, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; ARNILDO POTT, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; FÁBIO GALVANI; RITA DE CÁSSIA AVELLANEDA GUIMARÃES, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; DANIELLE BOGO, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; VALTER ARAGÃO DO NASCIMENTO, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; PRISCILA AIKO HIANE, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL.
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