|
|
|
|
| |
|
|
| Carvalho,Catherine Valente de; Chiquetto,Nelci Catarina. |
| The purpose of this research was to combine the use of the component blend design to the response surface methodology, in order to foresee the effect of ternary apple juice blends (Catarina, Granny Smith and Pink Lady cultivars) on the physical-chemical characteristics of musts appointed to sparkling drink elaboration. Twelve mixes were made (three individual samples, three binary mixes and six ternary mixes), analyzed on the content of total reducing sugars, total titratable acidity and phenolic compounds; and adjusted, respectively, to the linear, quadratic and special cubic models. The results were organized in ternary charts of surface response and, from the overlap of these charts, it was determined a viable region which delimited the range of apple... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Blend; Statistical design; Must; Apple. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100028 |
| |
|
| |
|
| |
|
|
| 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 |
| |
|
|
| 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 |
| |
|
|
|
