Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey

Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey

Abstract Three paste formulations were developed for four fruits: caja, murici with mango and pitanga, with differentiated percentages of fruit pulp, organic honey and gellan gum. Pulps, honey and fruit paste formulations were analyzed by antioxidant capacity, vitamin C and in vitro bioaccessibility...

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Bibliographic Details
Main Authors: Eveline de Alencar COSTA, Paulo Henrique Machado de SOUSA, Adriana Camurça Pontes SIQUEIRA, Evânia Altina Teixeira de FIGUEIREDO, Sandro Thomaz GOUVEIA, Raimundo Wilane de FIGUEIREDO, Carla Soraya Costa MAIA, Deysilene Soares GOMES
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
structured fruit
antioxidant activity
sensory acceptance
microbiological stability
bioaccessibility
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005012102&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005012102&lng=en&tlng=en

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