CARACTERÍSTICAS TECNOLÓGICAS DE GELEIAS DE MANGA E MARACUJÁ: EFEITO DA SUBSTITUIÇÃO DA PECTINA POR MUCILAGEM DE CHIA
Open Access
- 1 January 2025
- conference paper
- Published by Even3 in Anais do Congresso Brasileiro Interdisciplinar em Ciência e Tecnologia
- Vol. 5, 1
Abstract
O objetivo do presente trabalho foi avaliar o efeito da substituição da pectina por mucilagem de chia em características tecnológicas de geleias de manga e maracujá, visando enriquecimento nutricional dos produtos. Foram elaboradas seis formulações de geleia extra, tendo sido verificadas pequenas alterações nas características avaliadas. De maneira geral, a mucilagem de chia demonstrou potencial de uso como agente gelificante na produção de geleias.Keywords
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