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| Registros recuperados: 17 | |
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| 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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| 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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| 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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| 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 de periódico |
Palavras-chave: Chá funcional; Baga brasileira; Byproduct.; Compostos fenólicos; Jaboticaba; Beverage; Chá; Subproduto; Bebida; Myrtaceae.; Tea; Phenolic compounds.. |
| Ano: 2017 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066596 |
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| 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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| 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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| 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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| 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: Separatas |
Palavras-chave: Beverage; Ready-to-drink; Tropical fruit; Blend. |
| Ano: 2004 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/653747 |
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| 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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| 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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| 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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| Registros recuperados: 17 | |
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