Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey

Abstract Three paste formulations were developed for four fruits: caja, murici with mango and pitanga, with differentiated percentages of fruit pulp, organic honey and gellan gum. Pulps, honey and fruit paste formulations were analyzed by antioxidant capacity, vitamin C and in vitro bioaccessibility. All formulations showed a high content of vitamin C, antioxidant action and the bioaccessibility. All the formulations were accepted regarding the overall impression, except MM3 (murici pulp:mango pulp:honey 50:50:00 and 0.25% gellan gum) and PI1 (pitanga pulp: honey 90:10 and 0.6% gellan gum). Therefore, fruit pastes are options to encourage consumption of tropical fruits of agro-biodiversity in the Brazilian Northeast.

Bibliographic Details

Main Authors:	COSTA,Eveline de Alencar, SOUSA,Paulo Henrique Machado de, SIQUEIRA,Adriana Camurça Pontes, FIGUEIREDO,Evânia Altina Teixeira de, GOUVEIA,Sandro Thomaz, FIGUEIREDO,Raimundo Wilane de, MAIA,Carla Soraya Costa, GOMES,Deysilene Soares
Format:	Digital revista
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2019
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300667
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