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>