Data/hora: 01/06/2024 01:31:09

Provedor de dados: 	94	
País: 	Brazil	
Título: 	Chemical, physico-chemical and sensory characterization of mixed açai (Euterpe oleracea) and cocoa´s honey (Theobroma cacao) jellies	
Autores: 	Melo Neto,Biano Alves de; Carvalho,Elck Almeida; Pontes,Karen Valverde; Barretto,Waldemar de Sousa; Sacramento,Célio Kersul do.	
Data: 	2013-06-01	
Ano: 	2013	
Palavras-chave: 	Sensory analysis; Minerals; Processing.	
Resumo: 	Four formulations of mixed açaí (Euterpe oleracea) (A) and cocoa´s honey (Theobroma cacao) (CH) jellies were prepared according to the following proportions: T1 (40% A:60% CH), T2 (50% A:50% CH), T3 (60% A: 40% CH) and T4 (100% A - control). All formulations were prepared using a rate 60:40 (w/w) of sucrose and pulp, plus 0.5% pectin and the products reached to average of 65% soluble solids content. The jellies were analyzed by chemical and physicochemical (titratable acidity, pH, soluble solid content, dry matter, total protein, lipids, vitamin C and calories) and sensory characteristics; also were evaluated levels of P, K, Ca, Mg, Fe, Zn, Cu and Mn. It was used a hedonic scale of 7 points to evaluate the attributes: overall impression, spreadability, brightness, flavor, texture and color, and also was verified the purchase intention score. The titratable acidity and pH ranged from 0.46 to 0.64% and 3.35 to 3.64, respectively, that are within the range found at most fruit jellies. The soluble solids content ranged between 65.2 and 65.5 ºBrix. The sensory acceptance results showed that all treatments (T1, T2, T3 and T4) presented means of sensory attributes above 4, demonstrating good acceptance of the product, but the treatment T1 presented the higher scores for the evaluated attributes. Cocoa´s honey added a positive influence on the attributes of color, texture and spreadability.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000200030	
Editor: 	Sociedade Brasileira de Fruticultura	
Relação: 	10.1590/S0100-29452013000200030	
Formato: 	text/html	
Fonte: 	Revista Brasileira de Fruticultura  v.35 n.2 2013	
Fonte: 	info:eu-repo/semantics/openAccess