1. Biblioteca Digital do Cerrado
  2. 2. Meio Biótico
  3. 2.2. Domínio Vegetal
  4. 2.2.1 Artigos

Use este identificador para citar ou linkar para este item: http://jbb.ibict.br//handle/1/1788
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dc.contributor.authorFarias, T. R. T.-
dc.contributor.authorSchiassi, M. C. E. V.-
dc.contributor.authorPereira, P. A. P.-
dc.contributor.authorSouza, V. R. de-
dc.contributor.authorLago, A. M. T.-
dc.contributor.authorBorges, S. V.-
dc.contributor.authorQueiroz, F.-
dc.coverage.spatialBrasilpt_BR
dc.date.accessioned2023-12-20T17:29:58Z-
dc.date.available2023-12-20T17:29:58Z-
dc.date.issued2021-04-05-
dc.date.submitted2023-10-20-
dc.identifier.citationFARIAS, T. R. T. et al.. Rheological parameters of mixed Brazilian Cerrado fruits sugar-free preserves: the effect of body agents. Anais da Academia Brasileira de Ciências, v. 95, n. 1, p. e20201338, 2023pt_BR
dc.identifier.issn16782690pt_BR
dc.identifier.urihttp://jbb.ibict.br//handle/1/1788-
dc.language.isoenpt_BR
dc.publisherAcademia Brasileira de Ciênciaspt_BR
dc.relation.ispartofAnais da Academia Brasileira de Ciências, v. 95, n. 1, p. e20201338, 2023pt_BR
dc.titleRheological parameters of mixed Brazilian Cerrado fruits sugar-free preserves: the effect of body agentspt_BR
dc.typeArtigo de periódicopt_BR
dc.rights.licenseCC BYpt_BR
dc.rights.holderDireitos reservados ao autor, podendo o usuário compartilhar parte da obra desde que atribua os devidos créditos. Uso permitido para fins comerciais.pt_BR
dc.description.abstractalternativeThe aim of this study was to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol, and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop, and sweet passion fruit). Mixture design was used for product optimization and the preserves were evaluated by texture profile, stress relaxation test, and uniaxial compression test. The research data were analyzed using regression equations on SAS software. The results indicated that the rheological parameters were affected by the body agents. Erythritol should not be used as an isolated component because it provoked changes in the properties of the final product (harder and brittle preserves); xylitol and sorbitol made preserves more elastic, cohesive, and more fragile; and polydextrose showed a synergistic effect with erythritol for rupture deformation and lesser effects for hardness, adhesiveness, and gumminess.pt_BR
dc.publisher.placeBrasilpt_BR
dc.subject.keywordsBotânicapt_BR
dc.subject.keywordsPolydextrosept_BR
dc.subject.keywordsPolióispt_BR
dc.subject.cnpqCNPQ::CIENCIAS BIOLOGICASpt_BR
dc.subject.phytophysiognomyFitofisionomias do Cerrado::Formações savânicaspt_BR
dc.description.formatPDFpt_BR
dc.description.extent776 KBpt_BR
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