Scientific journal
Journal of Food and Nutrition Research
Summary No. 3 / 2017
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
Journal of Food and Nutrition Research, 56, 2017, No. 3, s. 265-276
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
Summary: 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 (
Keywords: guava puree; natural additives; functional product
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