Abstract
Four formulations of gabiroba jam were processed, and their physicochemical and functional characteristics, rheological profile and jam acceptance were assessed. The physicochemical and chemical characteristics evaluated were water activity, titratable acidity, pH, reducing and non-reducing sugars, proteins, ashes, dietary fibers, color, and firmness. For functional analyses of the formulations, vitamin C, phenolic compounds and carotenoid contents were determined. The ABTS + and DPPHmethods were employed to evaluate the antioxidant potential. Rheological analysis was performed in a HAAKE RS 75 Rheoestress rheometer with a plate/plate sensor. The flow curve behavior was adjusted using the Power Law and Herschel-Bulkley models. Sensory analyses were performed by 52 untrained testers using a 9-point structured hedonic scale. The content of total phenolic compounds in the jam was between 322.09 and 728.48 mg 100 g -1 . The variation of vitamin C content was 97.39 to 123.39 mg 100 g -1 . The samples also showed good retention of beta carotene. All samples showed a higher storage modulus (G') than loss (G) Thsensory evaluation revealed a satisfactory acceptance of the gabiroba jam formulations.
Highlights
Campomanesia xanthocarpa Berg is a fruit-bearing tree belonging to the Myrtaceae family
The following ingredients were used in the jam formulations: ripe gabiroba pulp, sucrose, sucralose, pectin texturizer from CPKelco®, xanthan gum, calcium chloride and citric acid
The acidity values for the formulations were similar to the results found by Nachtigall et al (2004) in the preparation of reduced calorie blackberry jelly (1.22 mg 100 g-1), which used sucralose and xanthan in the preparation, and for reduce calorie pineapple jelly observed by Granada (2005)
Summary
Campomanesia xanthocarpa Berg is a fruit-bearing tree belonging to the Myrtaceae family. Its fruits are not used frequently, except by local populations who consume them fresh. They are a food source for wild animals. Data on crop production and usage of the fruit in human food, as well as its industrial applications, are incipient, even though the fruit shows potential as a nutritional source and as a raw. The gabiroba tree (Campomanesia xanthocarpa Berg) shows an extensive fruiting, mainly in natural environmental conservation areas. Regional native fruits, such as the gabiroba, are important
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