Universidade Estadual de Maringá, Departamento de Tecnologia, Av. Ângelo Moreira da Fonseca, 1800, 87506-370 Umuarama, PR, Brazil.
Universidade Estadual de Maringá, Departamento de Engenharia Química, Av. Angelo Moreira da Fonseca, 1800, 87020-900 Maringá, PR, Brazil.
An Acad Bras Cienc. 2021 Oct 29;93(4):e20191175. doi: 10.1590/0001-3765202120191175. eCollection 2021.
Juice formulations containing guava pulp and different amounts (0%, 1%, 3%, and 5%) of its by-product flour (GBF) were developed and evaluated for antioxidant activity, total phenolic compounds, physicochemical, rheological, microbiological and sensorial parameters. The GBF addition to guava juice increased the acidity and altered the color and rheological parameters, especially at higher levels (3% and 5%). There was an increase in the content of dietary fiber, anthocyanins and antioxidant activity with GBF addition, but no changes occurred in the soluble solids, total phenolic compounds, and ascorbic acid content. The guava juice containing 1% GBF received better sensory scores when compared with the 3% and 5% GBF formulations. Storage at 4o C for 21 days affected most of the parameters examined, but the microbiological parameters remained stable. Shelf life of 14 days is recommended to maintain the physicochemical and antioxidants characteristics of guava juice.
开发并评估了含有番石榴果肉和不同量（0％、1％、3％和 5％）其副产物面粉（GBF）的果汁配方，以评估其抗氧化活性、总酚类化合物、物理化学、流变学、微生物学和感官参数。GBF 添加到番石榴汁中会增加酸度，并改变颜色和流变学参数，尤其是在较高水平（3％和 5％）时。随着 GBF 添加量的增加，膳食纤维、花青素和抗氧化活性的含量增加，但可溶性固形物、总酚类化合物和抗坏血酸含量没有变化。与含有 3％和 5％GBF 的配方相比，含有 1％GBF 的番石榴汁获得了更好的感官评分。在 4°C 下储存 21 天会影响大多数检查的参数，但微生物参数保持稳定。建议保质期为 14 天，以保持番石榴汁的理化和抗氧化特性。
