文章基本信息

标题：Formulao e caracterizao físico-química de geleias convencional e dietética de mandacaru e umbu
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作者：Joo Paixo dos Santos Neto ; Lucas Afonso Sotero Gouveia da Silva ; Victória Carolline do Moraes Gatti 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2021
卷号：10
期号：8
页码：1-8
DOI：10.33448/rsd-v10i8.16955
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：Jelly is considered a prominent product on an industrial scale, due to its good acceptance by consumers. The aim of this study was to develop conventional and mixed dietary jelly from umbu and mandacaru. The jellies were made using the standard and dietary formulation, one with sucrose and the other with xylitol, pulp of umbu and mandacaru, citric pectin and citric acid. After 30 days of storage in the environment, the physicochemical parameters were evaluated. The results obtained were subjected to analysis of variance by the Agroestat software. The average values of the physicochemical characteristics of the fruits of umbu and mandacaru obtained satisfactory values for jelly production. Conventional jelly falls within the aspects of the legislation in force. The diet jelly did not meet the identity and quality standards and showed the presence of syneresis.
关键词：Caatinga;Jelly;Physicochemical quality.