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Efecto de aditivos sobre el color, textura y aceptacion del dulce de umbu (Spondias tuberosa, Arr. Cam.) verde


, : Efecto de aditivos sobre el color, textura y aceptacion del dulce de umbu (Spondias tuberosa, Arr. Cam.) verde. Alimentaria 40(346): 111-115

The green umbu marmalade presents an elevated sinerisis due to low pH and pectin content, which is implicated in a reduction of the product shelf life. The aim this work was to determine the effect of pectin and glucose syrup on the instrumental color and texture and to verify the preference among formulations. The marmalades manufactured with addition of both pectin and glucose syrup had a more firm texture and maintained better the green-yellow pulp color.

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