Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage

Table 1

Formulation used in the production of dietetic functional mixed cerrado fruit jam.

Ingredients	Concentration
Mixture of pulp	60.00
Fructooligosaccharide (P95 - oarfit®)	13.18
Polydextrose(commercial grade Nutramax®)	23.16
Citric Acid (commercial grade Nuclear®)	0.20
Potassium sorbate (commercial grade VETEC®)	0.20
Low-methoxylated Pectin – LMP(commercial grade Danisco®)	2.00
Locust bean gum-LBG (commercial grade Danisco®)	0.61
Carrageenan gum (commercial grade Danisco®)	0.61
Acesulfame-k (commercial grade Nutramax®)	0.01
Sucralose (commercial grade Nutramax®)	0.03
Total	100.00

relation to the amount of the pulp.