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标题：Storage stability of standard and diet figs canned in syrup
其他标题：Storage stability of standard and diet figs canned in syrup
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作者：CAETANO, Priscilla Kárim ; FARINAZZI-MACHADO, Flávia Maria Vasques ; NASSER, Flávia Aparecida de Carvalho Mariano 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2017
卷号：37
页码：154-159
DOI：10.1590/1678-457x.35516
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from the cultivar Roxo de Valinhos. Two treatments were held: standard sucrose syrup and sweetener blends: sodium cyclamate, sucralose and sodium saccharin. The syrups were previously prepared; being 25 °Brix for sucrose syrup; and by dividing the quantity of sucrose potency (100) to the blend of sweeteners potency (125) for sweetener blends. The products were stored at room temperature for 180 days and evaluated once a month through pH, soluble solids, titratable acidity, texture, vacuum and sensory evaluation (i.e. affective test); except for the commercial sterility test that was conducted at 0 to 180 days. Both canned figs in syrup showed no significant difference for pH, titratable acidity, soluble solids, vacuum and texture; therefore, both were considered commercially sterile and kept their sensory characteristics throughout storage.
其他摘要：Abstract The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from the cultivar Roxo de Valinhos. Two treatments were held: standard sucrose syrup and sweetener blends: sodium cyclamate, sucralose and sodium saccharin. The syrups were previously prepared; being 25 °Brix for sucrose syrup; and by dividing the quantity of sucrose potency (100) to the blend of sweeteners potency (125) for sweetener blends. The products were stored at room temperature for 180 days and evaluated once a month through pH, soluble solids, titratable acidity, texture, vacuum and sensory evaluation (i.e. affective test); except for the commercial sterility test that was conducted at 0 to 180 days. Both canned figs in syrup showed no significant difference for pH, titratable acidity, soluble solids, vacuum and texture; therefore, both were considered commercially sterile and kept their sensory characteristics throughout storage.
其他关键词：Ficus carica L;sweeteners;compote;sensory analysis;shelf life