Caracterización fisicoquímica de dulce cremoso funcional del fruto de juazeiro (Ziziphus joazeiro Mart.)
| Autor: | Soares, Bárbara Emanuelle Alves Silva, Benício, Virgínia Cabral, Souza, Havena Mariana dos Santos, Silva, Emerson Iago Garcia e, Mendes, Marianne Louise Marinho, Messias, Cristhiane Maria Bazílio de Omena |
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| Jazyk: | portugalština |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Research, Society and Development; Vol. 11 No. 9; e33411931772 Research, Society and Development; Vol. 11 Núm. 9; e33411931772 Research, Society and Development; v. 11 n. 9; e33411931772 Research, Society and Development Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
| ISSN: | 2525-3409 |
| Popis: | Sweets in paste and in pieces are considered products that help the development of the regions that produce them and are a good way of using and conserving the fruit. However, the scientific literature regarding the addition of probiotics in sweets is very scarce. The objective was to develop a functional creamy candy from the juazeiro fruit with the addition of fructooligosaccharide (FOS) and to explore its physicochemical and nutritional characteristics. Two formulations of creamy sweets were developed: DJP (control) containing only pulp, sucrose (60%) and lemon juice; and DJ1 containing pulp, sucrose (30%), FOS (10%) and lemon juice. The products were evaluated for physical-chemical and nutritional characterization. The moisture, ash, crude fiber, lipid and protein contents were higher (p |
| Databáze: | OpenAIRE |
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