Características físico-químicas da amora-preta (rubus fruticosus) e mirtilo (vaccinium ashei reade) em seus produtos liofilizados

Translated title of the contribution: Physical-chemical characteristics of blackberry (rubus fruticosus) and blueberry (vaccinium sheireade) in their freeze products

Magna da Gloria Lameiro, Maria Inês Rodrigues Machado *, Adriana Rodrigues Machado, Rui Carlos Zambiazi

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

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Abstract

The objective of this work was to characterize the chemistry of blackberry and blueberry, and to evaluate the effect of phytochemicals on fresh and lyophilized pulps. The physical-chemical analyzes were moisture, protein, crude ash, crude fiber, ethereal extract, carbohydrates, total soluble solids (TSS), total sugars, reducing sugars, non-reducing sugars, pH, total titratable acidity and calorific value. In the lyophilized samples the total content of phenolic compounds and anthocyanins were determined. The fruits evaluated the blueberry presented greater energetic content than the blackberry cv. Tupy, evidenced by the higher content of carbohydrates, in addition to containing the highest content of crude fibers. Regarding the lyophilized samples, the content of phenolic compounds and anthocyanins decreased.
Translated title of the contributionPhysical-chemical characteristics of blackberry (rubus fruticosus) and blueberry (vaccinium sheireade) in their freeze products
Original languagePortuguese
Pages (from-to)173-182
Number of pages10
JournalGlobal Science and technology
Volume12
Issue number1
Publication statusPublished - 30 May 2019
Externally publishedYes

Keywords

  • Fruits
  • Phenolics
  • Anthocyanins

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