11 research outputs found
Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro
Structured guava (SG) was produced by inducing gelation of guava pulp adding agar and gellan gum (GG). The
rheological properties, as well as in vitro bioaccessibility of ascorbic acid (AA), total antioxidant activity (TAA)
and total extractable polyphenols (TEP) were investigated. The results illustrated that the SG gel network made
from agar and low acyl gellan (LAG) was completely developed at temperatures close to 20 â—¦C. LA75/HA25
showed higher elastic behavior in time sweep. The AA analysis of the pulp and SG revealed that these compounds
remained practically unchanged after gastrointestinal digestion in vitro (GID), with a higher bioaccessibility
percentage. The average values of TAA and TEP of the structured products were close to those of the guava pulp,
with no interference from the use of agar and GG. The Optimized Descriptive Profile showed that the hydrocolloid
used influenced the sensory attributes of the SG, changing the texture and appearanceinfo:eu-repo/semantics/publishedVersio