E-viri
Recenzirano
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Fonseca, Jeniffer Viviany dos Santos; Batista, Jéssica Dayanne Ferreira; de Oliveira, Marcelly César; Diniz, Natasha Carolina Melo; Lima, Marcos dos Santos; Madruga, Marta Suely; Magnani, Marciane; Borges, Graciele da Silva Campelo
Food bioscience, October 2021, 2021-10-00, Letnik: 43Journal Article
Three sauces with macauba pulp were formulated: i) without gum (SWG); ii) with xanthan gum (SXG); and iii) with gum arabic (SAG). The sauces were stored in glass and polypropylene (PP) in a refrigerator at 5 °C. Macauba pulp has 26.19% lipids, 68.76% oleic acid, 9.03% linoleic acid and 40% dietary fibers. Flavanols such as catechin, epicatechin gallate, epigallocatechin gallate and procyanidin B2 were predominant, which contributes to the antioxidant activity. The sauces had a high fiber content (10%) and low fat content (6%), with an intense yellow color due to the carotenoid content. The sauces showed non-Newtonian behavior with stability influenced by the storage temperature. The SXG stored in PP bottles showed the highest stability (100%) for 28 days of storage at 5 °C. SGA showed lower peroxide value in PP bottles at 5 °C and was preferred by the tasters. Macauba pulp is an alternative base ingredient for formulating sauces. Display omitted •Macauba pulp is a source oleic, linoleic acid and dietary fibers.•Flavanols were predominant phenolic compound in macauba pulp.•Macauba sauce is rich fiber, antioxidants and low fat.•Macauba sauce with xanthan gum showed 100 % stability during 28 days at 5 °C.
Vnos na polico
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Leto | Faktor vpliva | Izdaja | Kategorija | Razvrstitev | ||||
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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in: SICRIS
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