Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/2997
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dc.contributor.authorGuiné, Raquel-
dc.contributor.authorAna Rita, Roque-
dc.contributor.authorGonçalves, Fernando-
dc.contributor.authorCorreia, Paula-
dc.identifier.citationGuiné RPF, Roque ARF, Gonçalves F, Correia PMR. (2015) Chemical and sensorial properties of beetroot jam, in Proceedings of ICEUBI2015 – International Conference of Engineering: Engineering for Society, Covilhã, 8 pp.pt_PT
dc.description.abstractThe objective of the present work was to develop an innovative food product with nutritional properties as well as appealing organoleptic qualities. For this a jam was prepared on a basis of pear or apple, to which was added the water from boiling beetroot, without the addition of any conservatives. Five different jams were produced: pear jam, pear with beetroot, apple, apple with beetroot and finally apple with beetroot and cinnamon. The preparation of the products involved several trials until the optimum recipe was found. The final products were then submitted to sensorial analysis that revealed the panelists preference for the jam with apple, beetroot and cinnamon. Additionally, some chemical components were evaluated to characterize the product in terms of fat, sugars and antioxidant activity, being this one of the most important, given the interest of utilizing the antioxidant properties of the beetroot to produce a jam enriched with antioxidants. The results obtained revealed that the apple jam with beetroot and cinnamon had a low sugar content and a high antioxidant activity, enhancing the potential health benefits associated with its consumption.pt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectChemical propertiespt_PT
dc.subjectproduct developmentpt_PT
dc.subjectSensorial analysispt_PT
dc.subjectTotal phenolspt_PT
dc.titleChemical and sensorial properties of beetroot jampt_PT
degois.publication.titleICEUBI2015 – International Conference of Engineering: Engineering for Societypt_PT
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