Tese
Bebidas fermentadas de goiaba: compostos bioativos, caracterização volátil e aproveitamento de resíduos
Fecha
2014-07-10Registro en:
BERTAGNOLLI, Silvana Maria Michelin. FERMENTED BEVERAGES MADE FROM GUAVA: BIOACTIVE COMPOUNDS,
VOLATILE CHARACTERISTICS, AND USE OF BY-PRODUCTS. 2014. 114 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014.
Autor
Bertagnolli, Silvana Maria Michelin
Institución
Resumen
Guava (Psidium guajava L.) consumption, either industrialized or in natura, has
increased significantly. It is rich in fiber, total polyphenols, vitamin C, and carotenoids,
particularly lycopene. Since guava is highly perishable, it is necessary to investigate new
processing methods focusing on products that are different from conventional ones.
Accordingly, fermented beverages can be an alternative to obtain by-products with longer
shelf-life and higher value added. These beverages could also have a great and wide consumer
acceptance. In addition there is the possibility of using the by-products, such as in the
production of flour due to its physicochemical composition and functional properties.
Therefore, the objectives of this study were to produce fermented beverages using guava and
to evaluate the bioactive and volatile compound contents as well as to use the by-products
from the beverage s production to obtain flour for the production of cookies. The wine and
sparkling guava beverages produced showed reasonable concentration of bioactive and
volatile compounds with physicochemical parameters similar to those of traditional
beverages. In terms of sensory attributes, the sparkling guava beverages achieved better
acceptability indicating that the base wine can be used to produce the sparkling wine, which is
evidenced by their physicochemical parameters. The analysis of the volatile composition of
the sparkling guava revealed the presence of many odoriferous compounds. The use of byproducts,
such as guava peel flour, proved feasible, and its use to partially replace wheat flour
in the preparation of cookies showed several important nutritional benefits such as an increase
in dietary fiber and mineral content, low moisture content, and increased levels of active
compounds, besides reducing environmental impact.