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Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/191
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dc.contributor.authorAvelar, Matheus H. M. de; el. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-11-04T18:28:00Z-
dc.date.availablePT_Br
dc.date.available2021-11-04T18:28:00Z-
dc.date.copyright-
dc.date.issued2019-
dc.identifierPT_Br
dc.identifier.citationJ Food Process Eng., 2019. https://doi.org/10.1111/jfpe.13250.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/191-
dc.description.abstractDue to the increased demand for healthier confectionery products and the great importance of finding environmentally appropriate destinations for fruit processing byproducts, this study evaluated the performance of a Brazilian fruit (uvaia, Eugenia pyriformis) byproduct in coloring sugar hard-panning confections compared to synthetic caramel color and a natural fruit/plant-based concentrate. The obtained products were characterized according to their sensory acceptance, instrumental texture and color, water activity, moisture content, glass transition temperature, and sorption isotherm. A strong influence of the coloring agents was observed on the coatings' physical and chemical parameters. Comparatively, the uvaia byproduct induced a significant increase in the hardness and glass transition temperature of the confection, which may result in better stability concerning the maintenance of crunchiness. A sensory preference for naturally colored confections compared to a synthetically colored confection was observed. The uvaia byproduct presents technological potential as a sustainable coloring agent with low cost for confectionspt_BR
dc.description.sponsorshipCAPES / CNPqpt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherWileypt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.titleA byproduct of uvaia (Eugenia pyriformis) processing as a natural source for coloring sugar hard-panning confectionspt_BR
dc.typeArticlept_BR
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dc.subject.cnpqPT_Br
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