Physical and physicochemical evaluation of different brands of traditional, low calorie and sugar-free guava preserves

Brazilian Journal of Chemical Engineering. 2013;30(3):531-540 DOI 10.1590/S0104-66322013000300011

 

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Journal Title: Brazilian Journal of Chemical Engineering

ISSN: 0104-6632 (Print); 1678-4383 (Online)

Publisher: Brazilian Society of Chemical Engineering

LCC Subject Category: Technology: Chemical technology: Chemical engineering

Country of publisher: Brazil

Language of fulltext: English

Full-text formats available: PDF, HTML, XML

 

AUTHORS

P. A. P. Pereira (Universidade Federal de Lavras)
V. R. Souza (Universidade Federal de Lavras)
J. D. S. Carneiro (Universidade Federal de Lavras)
S. V. Borges (Universidade Federal de Lavras)
L. O. Ferreira (Universidade Federal de Lavras)
F. Queiroz (Universidade Federal de Lavras)

EDITORIAL INFORMATION

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Time From Submission to Publication: 12 weeks

 

Abstract | Full Text

The aim of this study was to evaluate the physical and physicochemical properties of different brands of traditional (A, B and E), low calorie (C) and sugar-free (D) guava preserves. The results of these analysis indicated that there are differences in the physical and physicochemical properties of the different brands studied, and the partial and/or total exclusion of sugar from guava alters its physical and physicochemical properties, making the product redder; even added body and sweetening agents are incapable of conferring properties similar to those of conventional products. Regarding the relaxation test, the Maxwell model was the best for sample discrimination. The results also showed that the samples have a traditional standardization and that the sample labeled "low calorie" has a tendency to exhibit a composition similar to the conventional sample, which is evidence that brand (C) cannot be considered to be low calorie.