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Stabilization of guava nectar with hydrocolloids and pectinases

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posted on 2018-04-11, 02:41 authored by Fernanda Döring Krumreich, Ana Paula Antunes Corrêa, Jair Costa Nachtigal, Gerson Lübke Buss, Josiane Kuhn Rutz, Michele Maciel Crizel-Cardozo, Cristina Jansen, Rui Carlos Zambiazi

Abstract The aim of this study was to stabilize guava nectar using hydrocolloids and/or enzymes, and evaluate the stability and the bioactive compounds content during storage. In general, there was a decrease in pH and an increase in titratable acidity and soluble solids of the nectars. During storage, it was observed that nectars with pectinase showed decrease in pH, increase in titratable acidity and soluble solids, and also less phase separation, standing out among them the nectar with enzyme and guar gum. The nectar formulated with xanthan showed the highest antioxidant capacity. All nectars showed slight decrease in the carotenoid content and high losses of vitamin C during the storage period.

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