Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/634
Título: Color degradation kinetics in low-calorie strawberry and guava jellies
Título(s) alternativo(s): Cinética de degradação de cor em geleias light de morango e de goiaba
Autor(es): Moura, Silvia Cristina Sobottka Rolim de; et al.







Palavras-chave: Low-calorie sweets
Kinetic study
Color alterations
Data do documento: 2011
Citação: Ciência Tecnologia de Alimentos, Campinas, v. 30, n. 3, p. 758-764, 2011.
Resumo: The purpose of this study was to follow-up color changes in low-calorie strawberry and guava jellies during storage. To this end, one formulation of each flavor was prepared varying the application of hydrocolloids (pectin and modified starch). The jellies were studied regarding pH, soluble solids, water activity and syneresis. In order to follow-up color changes, the samples remained stored for 180 days in chambers with controlled temperatures of 10 °C (control) and 25 °C (commercial), and color instrumental analyses (L*, a*, and b*) were performed every 30 days. Arrhenius model was applied to reaction speeds (k) at different temperatures, where light strawberry and guava jellies showed greater color changes when stored at 25 °C compared to the samples stored at 10 °C. Activation energy values between 13 and 15 kcal.mol-1 and Q10 values between 2.1 and 2.3 were obtained for light strawberry jelly and light guava jelly, respectively. Therefore, it was concluded that, with respect to color changes, every 10 °C temperature increase reduces light jellies shelf-life by half.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/634
ISSN: 0101-2061
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