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Registros recuperados: 17
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A study of fortification of lemonade with herbal extracts Ciênc. Tecnol. Aliment.
TAMER,Canan Ece; YEKELER,Fatma Zehra; ÇOPUR,Ömer Utku; İNCEDAYI,Bige; SUNA,Senem.
Abstract The aim of the present work was to design new beverages using lemonade and some herbal extracts (linden, heather, green tea, lemon verbena, clove, peppermint, ginger and mate) rich in vitamin C and flavonoids. The linden-added lemonade showed the highest value (597.9 mg/kg) for ascorbic acid content, whereas the lemon verbena-added lemonade showed the lowest value (486.04 mg/kg). The amount of saccharose was changed by 11.07-11.58%, the glucose by 1.11-1.62% and the fructose between 11.07-11.58% in the beverages. K, Na, Mg and P values in the lemonades were determined in the range of 178.83-210.98 mg/kg, 33.75-39.13 mg/kg, 22.37-27.89 mg/kg and 7.22-10.04 mg/kg, respectively. The total phenolic content in the samples changed between 315.11-397.57...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lemonade; Beverage; Herbal extract; Antioxidant activity.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100045
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Cachaça Production in Brazil and its Main Contaminant (Ethyl Carbamate) Scientia Agricola
Silva,João Henrique do Nascimento e; Verruma-Bernardi,Marta Regina; Oliveira,Alessandra Lopes de.
ABSTRACT This review aims to demonstrate the possible formation of Ethyl carbamate (EC) in different production stages of cachaça. EC is a carcinogen confirmed in animal experiments and possibly carcinogenic to humans. EC incidence below relevant health limits naturally affects many fermented foods and beverages. Concentrations above 1 mg L–1 are often detected in certain spirits derived from cyanogenic plants. In Brazil, cachaça is widely consumed and therefore consumers are at health risk if they drink EC beverages at high concentrations, since the amount of EC in cachaça (sugar cane brandy) constantly exceeds the threshold 0.21 mg L–1, damaging the health of consumers and hindering exportation to North America and Europe. Many studies have reported on...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sugarcane; Spirits; Quality; Beverage; Public health.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162020000201800
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Consumer perception of sugar-reduced orange/pomegranate juices. Repositório Alice
REIS, F.; DELIZA, R.; ARES, G..
bitstream/item/168552/1/Felipe.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Tecnologia de alimentos; Sweetener; Beverage; CATA; Wanting.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1082024
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Demand for OJ, by Product Form, in a Conditional Demand System for Beverages, and Sensitivity of Product Forms to Supply AgEcon
Brown, Mark G..
Demands for orange juice by product form are estimated, and own- and cross-price elasticity estimates are used to examine how supply changes impact retail prices and quantity sales, by form.
Tipo: Report Palavras-chave: Conditional demand system; Beverage; Supply; Agribusiness.
Ano: 2010 URL: http://purl.umn.edu/104337
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Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence Ciênc. Tecnol. Aliment.
Freitas,Mírian Luisa Faria; Dutra,Mariana Borges de Lima; Bolini,Helena Maria André.
The objective of this study was to develop pitanga nectar formulations in which sucrose was replaced with different sweeteners. Consumer tests were conducted with 50 fruit juice consumers, and a just-about-right scale was used to determine the ideal pulp dilution and ideal sweetness with sucrose. Furthermore, the adequate concentrations of six sweeteners were determined to obtain the equivalent sweetness of sucrose using relative to these concentrations the magnitude estimation model with 19 selected assessors. The ideal dilution test resulted in 25% pulp, and the ideal sweetness test, 10% sucrose. Sweetener concentrations to replace sucrose were 0.0160%, 0.0541%, 0.1000%, 0.0999%, 0.0017%, and 0.0360%, respectively, for sucralose, aspartame, stevia 40%...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Tropical fruit; Beverage; Just-about-right scale; Magnitude estimation.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100025
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Effect of processing and roasting on the antioxidant activity of coffee brews Ciênc. Tecnol. Aliment.
Duarte,Stella Maris da Silveira; Abreu,Celeste Maria Patto de; Menezes,Hilary Castle de; Santos,Marcelo Henrique dos; Gouvêa,Cibele Marli Cação Paiva.
The aim of this work was to evaluate the effect of processing and roasting on the antioxidant activity of coffee brews. Brews prepared with light, medium and dark roasted coffees were analyzed. The pH, total solids content, polyphenols content, reducing substances and chlorogenic acids content were determined. The antioxidant activity of aqueous extracts, the guaicol decolorizing and the capacity to inhibit lipid peroxidation were also analyzed. The antioxidant activity of coffee brews were concentration-dependent. A progressive antioxidant activity and polyphenols content was observed decreasing with roasting. The light roasted coffee showed the highest antioxidant activity and dark roasted coffee showed the lowest antioxidant activity. The results...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beverage; Antioxidant activity; Roasting; Coffee; Processing.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200035
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Effects of corn meal and sulphuric acid on the production of cachaça Ciência e Agrotecnologia
Cleto,Francisco Vicente Gaiotto; Ravaneli,Gisele Cristina; Mutton,Márcia Justino Rossini.
This work was carried out to evaluate the effects of using corn meal and treating yeasts with sulfuric acid on fermentation microorganisms, wine acidity, ethanol content and cachaça yield and composition. The experiment was arranged in randomized block design, in a 2x3 factorial with five replications. The methods applied in this study are recommended by distilleries. Results showed that the yeast sulfuric acid treatment transferred acidity to the fermenting juice, without any influence on yeast viability, ethanol content and cachaça yield. On the other hand, the acid treatment controlled lactic bacteria in the inoculum. Addition of corn meal increased the concentration of lactic bacteria in the end of the fermentation and increased the levels of higher...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yeast treatment; Ethanolic fermentation; Contaminating bacteria; Beverage.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000500026
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Functional tea from a Brazilian berry: overview of the bioactives compounds. Repositório Alice
SILVA, J. K. da; BATISTA, A. G.; CAZARIN, C. B. B.; DIONISIO, A. P.; BRITO, E. S. de; BIASOTO, A. C. T.; MARÓSTICA JUNIOR, M. R..
The consumption of berries has become a trend with confirmed health properties; however, fruit peels have been wasted despite their high concentrations of bioactive compounds. Tea made from jaboticaba (Myrciaria jaboticaba) peel (JP) could be an alternative to make use of this byproduct and contribute to increased intake of polyphenols. For this reason, this study investigated the JP chemical omposition and bioactive profile, as well as the antioxidant capacity of its aqueous extract (JPT e 25 g L1). The peel corresponded to approximately 35% of fruit weight. Total fiber content was approximately 30 g 100 g1, and the soluble portion represented 8.50 ± 0.21 g 100 g1. JPT showed strong antioxidant capacity according to all methods tested (FRAP, DPPH, and...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Chá funcional; Baga brasileira; Jaboticaba; Chá; Subproduto; Bebida; Compostos fenólicos; Myrtaceae; Byproduct; Tea; Beverage; Phenolic compounds.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1066596
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Personal characteristics of coffee consumers and non-consumers, reasons and preferences for foods eaten with coffee among adults from the Federal District, Brazil Ciênc. Tecnol. Aliment.
SOUSA,Alessandra Gaspar; MACHADO,Liliane Maria Messias; SILVA,Eduardo Freitas da; COSTA,Teresa Helena Macedo da.
Abstract The aim of this study is to describe the characteristics of consumers and non-consumers, the reasons and foods associated with coffee intake among adults from the Federal District, Brazil. This is a cross-sectional population-based survey conducted by telephone interview (n= 1,368). We collected information on detailed coffee intake, socio-demographic aspects and personal characteristics. The coffee had an average daily intake of 319 mL. Individuals were more likely to drink coffee at an older age (68%) and with higher body mass index (58%). The most cited reason for consuming coffee was the “personal pleasure” (48%), followed by “habit / tradition” of consuming coffee. Among non-consumers of this beverage, the main reason was not liking the taste...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffee; Consumption; Brazilians; Taste; Beverage.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300432
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Physicochemical and microbiological stability of mixed nectar of orange and uvaia Ciência Rural
Tomaz,Karla Silva; Ferreira,Mayara Rodrigues da Silva; Mesquita,Mércia da Silva; Oliveira Filho,José Humberto de.
ABSTRACT: The addition of Cerrado fruits to juice and nectar formulations is an interesting alternative for the beverage industry, as it allows developing innovative products containing nutritive and bioactive compounds. Thus, the objective of this study was to produce mixed nectar of orange and uvaia, using orange nectar as a control, and to evaluate physicochemical and microbiological characteristics of beverages during the storage. Mixed nectar formulations were prepared with the addition of uvaia pulp and orange juice, while the orange nectar was made with fruit juice, and the addition of mineral water and commercial sucrose. Resulting nectar was bottled in sterilized glass bottles, immediately closed and heat-treated in a water bath at 90 °C for 5...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beverage; Fruit; Storage; Nectar.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700750
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Removal of copper in cachaças using clays Ciência e Agrotecnologia
Duarte,Felipe Cimino; Cardoso,Maria das Graças; Magriotis,Zuy Maria; Santiago,Wilder Douglas; Mendonça,João Guilherme Pereira; Rodrigues,Leonardo Milani Avelar.
Increased production and cachaça consumption has stimulated research regarding its quality. It is known that copper can be harmful to human health when it is in concentrated form in the beverage and is ingested in large amounts. Thus, there is a great concern among researchers and producers about the use of adsorbent substances for the removal of excess copper. The kinetic parameters and the adsorption isotherms for copper on kaolinite were studied to evaluate the physical-chemical quality of the cachaça before and after adsorption. K01, K03 and K04 kaolinites presented a maximum adsorption capacity of 97, 95 and 90%, respectively. The kinetic rates followed the pseudo-first-order model, and the adsorption isotherm was best adjusted to the Freundlich...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beverage; Kinetic parameters; Isotherms; Adsorption.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000400009
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Sensory acceptance of mixed nectar of papaya, passion fruit and acerola Scientia Agricola
Matsuura,Fernando César Akira Urbano; Folegatti,Marília Ieda da Silveira; Cardoso,Ricardo Luís; Ferreira,Daniel Costa.
Nectars are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a "ready-to-drink" product. Recently, the market for such products has greatly expanded. Fruit mixtures present a series of advantages, such as the combination of different aromas and flavors and the sum of their nutritional components. The objective of this work was to develop a nectar based on papaya pulp and passion fruit juice, enriched with the vitamin C present in acerola pulp, optimizing the formulation using sensory consumer tests and a response surface statistical methodology. Eleven formulations were prepared using different concentrations of papaya pulp and passion fruit juice and sucrose, and maintaining the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beverage; Ready-to-drink; Tropical fruit; Blend.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000600007
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Sensory acceptance of mixed nectar of papaya, passion fruit and acerola. Repositório Alice
MATSUURA, F. C. A. U.; FOLEGATTI, M. I. da S.; CARDOSO, R. L.; FERREIRA, D. C..
Nectares are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a "ready-to-drink" product. Recently, the market for such products has greatly expanded. Fruit mixesent a series of advantages, such as the combination of different aromas and flavores and the sum of their nutritional components. The objective of this work was to develop a nectar based on papaya pulp and passion fruit juice, enriched with the vitamin C present in acerola pulp, optimizing the formulation using sensory consumer tests and a response surface statistical methodology. Eleven formulations were prepared using different concentrations of papaya pulp and passion fruit juice and sucrose, and maintaining the concentration...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Beverage; Ready-to-drink; Tropical fruit; Blend.
Ano: 2004 URL: http://www.alice.cnptia.embrapa.br/handle/doc/653747
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Tangential microfiltration of orange juice in bench pilot Ciênc. Tecnol. Aliment.
Venturini Filho,W. G.; Dornier,M.; Belleville,M. P..
The aim of this study was to introduce the tangential microfiltration (TMF) technique on the production of orange juice (TMFJ), and compare it with pasteurised juice (control) as regards chemical composition and sensorial characteristics. We used a TMF pilot equipped with four monotubular ceramic membranes (0.1, 0.2, 0.8 and 1.4mm) arranged in series with a filtering area of 0.005 m² each. Commercial flash-pasteurised orange juice was used as the initial product. Experiments were divided into three parts: a) the characterisation of the TMF pilot; b) optimisation of operational conditions; c) production of the TMFJ. In the second part, membrane with 0.8-mm pores presented best flux followed by those with 1.4-, 0.1-, and 0.2-mm pores. However, to guarantee...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beverage; Fruit; Sensorial analysis; Membrane.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000300006
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The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee Ciênc. Tecnol. Aliment.
Fernandes,Maria de Fátima Caixeta; Silva,Adriano Bortolotti da; Oliveira,Nelma de Mello Silva; Miranda,José Messias.
Organic coffee is characterized by being produced without the use of chemical products and by having a similar or superior quality in comparison to that of coffee produced by traditional methods. The production of organic coffee does not include the use of highly soluble nutrients, which makes consumers concerned with environmental issues and healthy eating habits realize its true value. This paper aims to analyze the influence of harvesting, peeling and drying on the quality of organic coffee, in order to present the best way of producing high quality coffee. Samples of organic coffee were harvested by both conventional and selective ways, and some were peeled. They were then dried on concrete patio and on suspended terraces. The beans were analyzed for...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Parchment coffee; Postharvest; Beverage; Quality.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200002
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The influence of water management and environmental conditions on the chemical composition and beverage quality of coffee beans Braz. J. Plant Physiol.
Silva,Emerson A. da; Mazzafera,Paulo; Brunini,Orivaldo; Sakai,Emílio; Arruda,Flávio B.; Mattoso,Luiz Henrique C.; Carvalho,Cássia R. L.; Pires,Regina Célia M..
The influence of environmental conditions and irrigation on the chemical composition of green coffee beans and the relationship of these parameters to the quality of the beverage were investigated in coffee plantations in the regions of Adamantina, Mococa and Campinas, in the state of São Paulo, Brazil. The chemical composition and physical aspects of green coffee beans produced in the three regions were related through Principal Component Analyses (PCA) to the quality of beverage, as determined by sensorial and electronic analyses. The chemical composition was affected by the environmental conditions. Some differences in cup quality were detected by the electronic method but not by cup tasting. Irrigation was not a major factor affecting chemical...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Air temperature; Beverage; Coffee quality; Nitrogen compounds.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202005000200006
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Use of stable isotopes of carbon to detect coconut water adulteration Scientia Agricola
Imaizumi,Vitor Massami; Sartori,Maria Márcia Pereira; Ducatti,Carlos; Venturini Filho,Waldemar Gastoni.
ABSTRACT: Industrialized coconut water may have been adulterated by adding sugar above the limit permitted by law. According to Brazilian law, industrialized coconut water can receive the maximum addition of 1 g of sugar per 100 mL of the drink. This work aimed to detect adulteration in industrialized coconut water produced in Brazil and measure the relative isotopic enrichment in fresh coconut water, using the techniques of stable isotopes of carbon. Fresh coconut water samples from 13 locations, industrialized coconut water samples of 17 different brands and cane sugar were analyzed by Isotope Ratio Mass Spectrometer coupled to an elemental analyzer. The relative isotopic enrichment found for fresh coconut water samples ranged from −26.40 to −23.76. From...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocus nucifera L.; Beverage; Isotope analysis; Law; Fraud.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162019001300261
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