{"id":511,"date":"2022-06-23T11:08:29","date_gmt":"2022-06-23T14:08:29","guid":{"rendered":"https:\/\/wp.ufpel.edu.br\/bionano\/?page_id=511"},"modified":"2022-06-23T11:08:29","modified_gmt":"2022-06-23T14:08:29","slug":"red-pitanga-chewable-candies-physicochemical-microbiological-and-sensory-characterization","status":"publish","type":"page","link":"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2022-2\/red-pitanga-chewable-candies-physicochemical-microbiological-and-sensory-characterization\/","title":{"rendered":"Red pitanga chewable candies: physicochemical, microbiological, and sensory characterization"},"content":{"rendered":"

Lisiane PINTANELA VERGARA, Gabriela NIEMEYER REISSIG, Rui Carlos ZAMBIAZI, Rosane DA SILVA RODRIGUES, Josiane FREITAS CHIM<\/h3>\n

Abstract<\/h3>\n

The use of red\u00a0pitanga<\/i>\u00a0pulp in the manufacture of candies is an alternative to the use of artificial colors and flavorings. This study aimed to evaluate the content of potentially bioactive compounds, microbiological quality, and sensory characteristics of conventional and low-calorie chewable candies formulated with red\u00a0pitanga<\/i>\u00a0pulp and stored for 180 days under environmental conditions. Physicochemical, microbiological, and sensory analyses were performed. The storage of these products for 180 days influenced the contents of phenolic compounds and monomeric anthocyanins. Antioxidant activity was null at the end of the storage period. Conventional candy had the highest content of bioactive compounds. Contamination by thermotolerant coliforms and\u00a0Salmonella<\/i>\u00a0spp. was not observed. Sensory evaluation showed an acceptability index greater than 70%, indicating that the products in this study have good potential for consumption and insertion in the market.<\/h3>\n

https:\/\/doi.org\/10.1590\/fst.08121<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Lisiane PINTANELA VERGARA, Gabriela NIEMEYER REISSIG, Rui Carlos ZAMBIAZI, Rosane DA SILVA RODRIGUES, Josiane FREITAS CHIM Abstract The use of red\u00a0pitanga\u00a0pulp in the manufacture of candies is an alternative to the use of artificial colors and flavorings. This study aimed to evaluate the content of potentially bioactive compounds, microbiological quality, and sensory characteristics of conventional… <\/p>\n

Leia mais<\/a><\/div>\n","protected":false},"author":1158,"featured_media":0,"parent":451,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-511","page","type-page","status-publish","hentry"],"publishpress_future_action":{"enabled":false,"date":"2026-04-25 23:17:49","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/511","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/users\/1158"}],"replies":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/comments?post=511"}],"version-history":[{"count":1,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/511\/revisions"}],"predecessor-version":[{"id":513,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/511\/revisions\/513"}],"up":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/451"}],"wp:attachment":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/media?parent=511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}