%0 Journal Article
%T Study of the shelf-life of a mixed ara£¿a (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam
%A Damiani
%A Clarissa
%A Asquieri
%A Eduardo Ramirez
%A Lage
%A Moacir Evandro
%A Oliveira
%A Rodrigo Almeida de
%A Silva
%A Flavio Alves da
%A Pereira
%A Douglas Endrigo Perez
%A Vilas Boas
%A Eduardo Val¨¦rio de Barros
%J Ci¨ºncia e Tecnologia de Alimentos
%D 2012
%I Sociedade Brasileira de Ci¨ºncia e Tecnologia de Alimentos
%R 10.1590/S0101-20612012005000050
%X the objective of this study was to add value to ara£¿a and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. the analyses were carried out every 2 months. from the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.gae 100 g -1), and organic acids (401.1 - 68.5 ¦̀g.g-1 citric acid) decreased during storage. however, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%), soluble solids (68.4 - 72.18 ¡ăbrix), consistency (0.33 - 0.44 n), total antioxidant potential (11.3 - 22.63%), and color (a* 7.56 - 9.49, and b* 8.63 - 10.49) increased during 1-year storage. the quality of the fruit jams studied was in accordance with the microbiological standards established by the brazilian legislation. it was concluded that the mixed ara£¿a and marolo jam can be stored for 1 year without the addition of additives.
%K savanna fruit
%K jam
%K storage
%K shelf-life.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0101-20612012000200020&lng=en&nrm=iso&tlng=en