Vedecký časopis - archív
Journal of Food and Nutrition Research
Online First Articles
García-López, E. G. – Sáyago-Ayerdi, S. G. – Vivar-Vera, M. L. A. – García-Magaña, M. L. – Aldrate-Herrera, P. I. –
Guava purees with addition of agave fructans and natural sweeteners as potential functional products
Efigenia Montalvo González, Integral Laboratory of Food Research, Technological Institute of Tepic, Avenue Tecnologico 2595, 63175 Tepic, Nayarit, Mexico. Tel./fax: +52 (311) 211-94-00, email: efimontalvo@gmail.com
Received 6 October 2016; 1st revised 22 February 2017; 2nd revised 4 June 2017; accepted 13 June 2017; published online 9 September 2017
Súhrn: Concentrated guava purees formulated with native agave fructans (NAF), stevia, agave syrup or glucose, and pasteurized at 90 °C for 10 min, were evaluated. The purees were stored for 6 months at 10 °C. The physical-chemical parameters, nutritional composition, bioactive compounds, in vitro prebiotic activity, microbiological and sensory properties were measured. The added NAF increased the soluble dietary fibre content (from 7.43 g·kg-1 to 17.19 g·kg-1) and the contents of fructo-oligosaccharides in the guava purees. Also, the added sweeteners retained 83–88 % of soluble polyphenols (4.28–4.66 g·kg-1) and 58–64 % of ascorbic acid (
Kľúčové slová: guava puree; natural additives; functional product
Na stiahnutie:
jfnr201727.pdf (PDF, 561.93 Kb, 959x)