10.6084/m9.figshare.9900212.v1
Eveline de Alencar COSTA
Eveline de Alencar
COSTA
Paulo Henrique Machado de SOUSA
Paulo Henrique Machado de
SOUSA
Adriana Camurça Pontes SIQUEIRA
Adriana Camurça Pontes
SIQUEIRA
Evânia Altina Teixeira de FIGUEIREDO
Evânia Altina Teixeira de
FIGUEIREDO
Sandro Thomaz GOUVEIA
Sandro Thomaz
GOUVEIA
Raimundo Wilane de FIGUEIREDO
Raimundo Wilane de
FIGUEIREDO
Carla Soraya Costa MAIA
Carla Soraya Costa
MAIA
Deysilene Soares GOMES
Deysilene Soares
GOMES
Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey
SciELO journals
2019
structured fruit
antioxidant activity
sensory acceptance
microbiological stability
bioaccessibility
2019-09-25 02:46:03
Dataset
https://scielo.figshare.com/articles/dataset/Fruit_pastes_with_organic_honey_texturized_with_gellan_gum_bioacessibility_of_antioxidant_activity_and_sensory_analysis_fruit_pastes_with_gellan_and_organic_honey/9900212
<div><p>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. All formulations showed a high content of vitamin C, antioxidant action and the bioaccessibility. All the formulations were accepted regarding the overall impression, except MM3 (murici pulp:mango pulp:honey 50:50:00 and 0.25% gellan gum) and PI1 (pitanga pulp: honey 90:10 and 0.6% gellan gum). Therefore, fruit pastes are options to encourage consumption of tropical fruits of agro-biodiversity in the Brazilian Northeast.</p></div>