Data/hora: 10/06/2024 16:37:27

Provedor de dados: | 52
País: | Brazil
Título: | Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes
Autores: | Granato,Daniel; Castro,Inar Alves de; Piekarski,Flávia Vilas Boas Wiecheteck; Benincá,Cristina; Masson,Maria Lucia.
Data: | 2011-02-01
Ano: | 2011
Palavras-chave: | Smallanthus sonchifolius; Diabetes; Passion fruit; Sensory analysis; Kinetics; Polyphenol oxidases.
Resumo: | This work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and evaluating the sensory attributes of Yacon non-sugar pastes. A colour kinetic evaluation of browning in 11 treatments containing Yacon tubers, yellow passion fruit juice (PFJ) and/or sodium disulphite, over the course of 240 minutes was studied to inactivate the PPOs activity. The evaluation of the colour alterations of Yacon tuber by the addition of variable amounts of PFJ and sodium disulphite enabled identification of efficient treatments for the inhibition of browning: T7 (300 g kg -1 PFJ), T8 (400 g kg -1 PFJ), and T10 (150 g kg -1 PFJ + 0.25 g kg -1 sodium disulphite). These treatments presented high colour intensity (C*) and an insignificant (P &lt;0.05) total colour degradation (ΔE). The products elaborated by the cooking of these ingredients were submitted to the acceptability test and data showed that T7 garnered an acceptance index of 78%.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000100020
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132011000100020
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.54 n.1 2011
Fonte: | info:eu-repo/semantics/openAccess