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| CURI,Paula Nogueira; ALMEIDA,Aline Botelho de; TAVARES,Bruna de Sousa; NUNES,Cleiton Antônio; PIO,Rafael; PASQUAL,Moacir; SOUZA,Vanessa Rios de. |
| Abstract The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50%... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mixed juice; Persimmon; Mixture design; Response surface. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200308 |
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| CURI,Paula Nogueira; ALMEIDA,Aline Botelho de; PIO,Rafael; LIMA,Luiz Carlos de Oliveira; NUNES,Cleiton Antônio; SOUZA,Vanessa Rios de. |
| Abstract Faced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mixed fruit jelly; Nutritional quality; Sensory acceptance; Desirability function. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200388 |
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