2017
DOI: 10.1590/1981-6723.6116
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Elaboração e caracterização de doce cremoso de caqui com adição de sementes da araucária

Abstract: Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Elaboração e caracterização de doce cremoso de caqui com adição de sementes da araucária Preparation and characterization of a sweet creamy persimmon pudding with the addition of Brazilian pine seeds ResumoA inovação é um dos pilares para o alcance do desenvolvimento sustentável e… Show more

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Cited by 10 publications
(5 citation statements)
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“…Therefore, polyols, mainly the xylitol, were effective in reducing a w . The value found of 0.81 (T3) was similar to the value (0.77) reported by Bolzan and Pereira (2017) in conventional preserves. Among the polyols used, erythritol was the least efficient in reducing water activity, by the fact it is less soluble in water and, consequently, showed high crystallization power.…”
Section: Research Resultssupporting
confidence: 89%
“…Therefore, polyols, mainly the xylitol, were effective in reducing a w . The value found of 0.81 (T3) was similar to the value (0.77) reported by Bolzan and Pereira (2017) in conventional preserves. Among the polyols used, erythritol was the least efficient in reducing water activity, by the fact it is less soluble in water and, consequently, showed high crystallization power.…”
Section: Research Resultssupporting
confidence: 89%
“…Notably, sugar prevents the growth of microorganisms through removing the water layer that provides protection to the pectin particles and facilitates agglutination and gelling (Santos et al, 2012). In addition, sugar can increase osmotic pressure, which renders microbiological growth impossible, since the relationship between osmotic pressure and water activity is inversely proportional and, consequently, the less water available to the microorganism, the more its development becomes inhibited (Bolzan & Pereira, 2017).…”
Section: Resultsmentioning
confidence: 99%
“…Teles et al (2017) when developing graviola jelly with pepper obtained pH values close to the present study (3.69 to 3.93), however, Garcia et al (2017) stated that the ideal pH range for gel formation to occur is 3.0 to 3.2. While for Bolzan and Pereira (2017), the ideal pH range for gel formation is 3.0 to 3.5.…”
Section: Resultsmentioning
confidence: 99%
“…The guminess of the jellies varied from 0.189 (G3) to 0.221 N (G1), similar values were observed by in physalis jellies (0.033 to 0.476 N). For Bolzan and Pereira, (2017), gum is a parameter associated with firmness and cohesiveness, its variation being the reflection of these.…”
Section: Resultsmentioning
confidence: 99%