Obtenção de Geléia “Diet” Elaborada com Suco de Maracujá
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Published:
Jan 15, 2005
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Abstract
A procura cada vez maior por produtos modificados quanto ao teor de nutrientes e valor calórico, motivada pela conscientização dos consumidores em relação à saúde com a prevenção de distúrbios geralmente causados por dietas ricas em açucares, calorias e gorduras, tem ocasionado um grande impulso no setor alimentício. Assim, os objetivos deste estudo foram: produzir geléia com suco de maracujá, substituindo a sacarose por aspartame e estévia; avaliar a aceitação sensorial e caracterizar os produtos em relação à composição centesimal.
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How to Cite
Lamante, A. C. B., Dada, M. A., Furquim, M., Gravena, C., Bellarde, F. B., & Lucia, F. D. (2005). Obtenção de Geléia “Diet” Elaborada com Suco de Maracujá. Revista Brasileira Multidisciplinar, 9(1), 189-197. https://doi.org/10.25061/2527-2675/ReBraM/2005.v9i1.295
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• Publishers have the right to make textual adjustments and to adapt the article to the rules of publication.
Authors retain the copyright and grant the journal the right of first publication, with the work simultaneously licensed under the Creative Commons Attribution License, which allows the sharing of work with acknowledgment of authorship and initial publication in this journal.
Authors are authorized to take additional contracts separately, for non-exclusive distribution of the version of the work published in this journal (eg publish in institutional repository or as book chapter), with acknowledgment of authorship and initial publication in this journal.
Authors are allowed and encouraged to publish and distribute their work online (eg in institutional repositories or on their personal page) at any point before or during the editorial process, as this can generate productive changes as well as increase the impact and citation of the published work (See The Effect of Free Access) at http://opcit.eprints.org/oacitation-biblio.html
