With a view to increase the consumption of functional foods and regional fruits of northeastern Brazil, like umbu and mangaba, were drawn up two formulations of the mixed jelly.They differ by the addition of dietary fiber (frutooligossacarídeo) in quantities above the minimum (5g), according to Brazilian legislation.To be classified as a functional jelly.We observed that the addition of frutooligossacarídeo to jelly, kept the physical and chemical characteristics within the identity and quality standards of gel, as well as,Provided a good sensory acceptability, however, increased purchase intention.In this way, the replacement of sucrose with added value frutooligossacarídeo sensory and commercial to jam, and so of great interest to the food technology.Once that opens a new possibility for the supply of a product of low calorie fruit regional and functional properties.
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