Development and stability of candy in soursop mass

The objective was to develop and characterize candies in soursop mass, replacing sucrose partially with glucose syrup, and to evaluate the stability during 90 days of storage under different temperatures. Two formulations of candies were prepared with sucrose substitution by glucose syrup, as well as a standard sample with sucrose alone. They were heated and concentrated to 71 °Brix for packaging in polyethylene packages. Afterwards, the candies were stored at 10 and 20 °C in a Biochemical Oxygen Demand (BOD) incubator and 28.1 °C (ambient temperature) for 90 days. During storage, the physical-chemical analyzes were performed: water content, total solids, pH, total titratable acidity, total soluble solids, water content and activity. It wasverified that the storage conditions caused reduction of the values of water content and water activity, besides increasing the values of total solids, total soluble solids and Ratio for all samples and storage conditions. The determining factor for the stability and preservation of product characteristics was the storage temperature; Being 10 ° C the ideal temperature for a better preservation of the candies in the standard formulation and 20 ° C for the added formulations of glucose syrup

Caracterização físico-química e bioativa do Figo-da-Índia (Opuntia ficus-indica) e farinha de Algaroba (Prosopis juliflora) e avaliação sensorial de produtos derivados

To determine the physicochemical properties of and investigate the bioactive substances, such as phenolic compounds and betalains, and antioxidant activity in Opuntia fruit (Indian fig) and Prosopis juliflora (mesquite) bean-pod flour, in order to assess their potential as functional food ingredients, Material and Methods: The total phenolic content was determined by the FolinCiocalteu method, betalain pigments were measured by spectrophotometry and the antioxidant activity by the DPPH radical-scavenging method, Juice blends, made by mixing the local cajá (Spondias mombin or 'hog plum') fruit and Indian fig pulp, were subjected to sensory evaluation by Quantitative Descriptive Analysis, Cereal bars prepared with and without mesquite flour were compared by a sensory discrimination method, Results: Low acidity, high sugar and considerable phenolic and betalain contents and antioxidant activity were found in the Opuntia fruits. Prosopis flour had high levels of protein, sugar and fiber. The sensory attributes that best described Opuntia-cajá blends were sweetness, acidity, yellow-orange color, body, turbidity and distinctive cajá flavor, Regarding cereal bars made with and without Prosopis flour, texture was the only sensory attribute perceived as different (p<0.05) during the sensory discrimination analysis, Conclusion: This study shows that the mixed fruit pulp and mesquite flour are satisfactory as ingredients in food formulations, The bioactive and technological potential of these semiarid underexploited species of fruit and legume flour was also demonstrated