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|Título:||Chemical and Sensorial Evaluation of a Newly Developed Bean Jam|
|Citação:||Guiné RPF, Figueiredo ARB, Correia PMR, Gonçalves FJ. (2015) Chemical and Sensorial Evaluation of a Newly Developed Bean Jam, in Proceeding of 17th International Conference on Food Engineering and Biotechnology, Marrakech, Morocco, p. 1959-1963.|
|Resumo:||The purpose of the present work was to develop aninnovative food product with nutritional properties as well as appealing organoleptic qualities. The product, a jam, was prepared with the beans’ cooking water combined with fresh apple or carrot, without the additionof any conservatives. Three different jams were produced: bean and carrot, bean and apple and bean, apple and cinnamon. The developed products underwent a sensorial analysis that revealed that the bean, apple and cinnamon jam was globally better accepted. However, with this study, the consumers determined that the bean and carrot jam had the most attractive color and the bean and apple jam the better consistency. Additionally, it was possible to analyze the jams for their chemical components, namely fat, fiber, protein, sugars and antioxidant activity. The obtained results showed that the bean and carrot jam had the highest lipid content, while the bean, apple and cinnamon jam had the highest fiber content, when compared to the other two jams. Regarding the sugar content, both jams with apple revealed similar sugar values, which were higher than the sugar content of the bean and carrot jam. The antioxidant activity was on average 10 mg TE/g.|
|Aparece nas colecções:||ESAV - DIA - Documentos de congressos (comunicações, posters, actas)|
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|2015_04_Marrakech_Oral_Bean jam.pdf||989,12 kB||Adobe PDF||Ver/Abrir|
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