Pereira, Patrícia Aparecida PimentaSouza, Vanessa Rios deCarneiro, João de Deus SouzaBorges, Soraia VilelaFerreira, Larissa de Oliveira2016-01-122016-01-122013PEREIRA, P. A.P. et al. Physical and physicochemical evaluation of different brands of traditional, low calorie and sugar-free guava preserves. Brazilian Journal of Chemical Engineering, v. 30, p. 531-540, 2013. Disponível em: <http://www.scielo.br/pdf/bjce/v30n3/a11v30n3.pdf>. Acesso em: 21 out. 2015.0104-6632http://www.repositorio.ufop.br/handle/123456789/6018The aim of this study was to evaluate the physical and physicochemical properties of different brands of traditional (A, B and E), low calorie (C) and sugar-free (D) guava preserves. The results of these analysis indicated that there are differences in the physical and physicochemical properties of the different brands studied, and the partial and/or total exclusion of sugar from guava alters its physical and physicochemical properties, making the product redder; even added body and sweetening agents are incapable of conferring properties similar to those of conventional products. Regarding the relaxation test, the Maxwell model was the best for sample discrimination. The results also showed that the samples have a traditional standardization and that the sample labeled “low calorie” has a tendency to exhibit a composition similar to the conventional sample, which is evidence that brand (C) cannot be considered to be low calorie.en-USArtigo publicado em periodicoTodo o conteúdo do periódico Brazilian Journal of Chemical Engineering, exceto onde identificado, está sob uma licença Creative Commons que permite copiar, distribuir e transmitir o trabalho em qualquer suporte ou formato desde que sejam citados o autor e o licenciante. Não permite o uso para fins comerciais. Fonte: Brazilian Journal of Chemical Engineering <http://www.scielo.br/scielo.php?script=sci_serial&pid=0104-6632&lng=en&nrm=iso>. Acesso em: 20 ago. 2019.http://dx.doi.org/10.1590/S0104-66322013000300011