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| PINTO,Juliana Tensol; ALVARENGA,Luana Farah; OLIVEIRA,Diego Pinto de; OLIVEIRA,Tânia Toledo de; SCHWAN,Rosane Freitas; DIAS,Disney Ribeiro; QUEIROZ,José Humberto de. |
| Abstract Hovenia dulcis pseudofruits have underexplored properties for food purposes, despite their pleasant sensory characteristics and therapeutic benefits. The aim of this study was the elaboration and chemical characterization of the alcoholic fermented beverage of H. dulcis, using selected strain of Saccharomyces cerevisiae (CCMA 0200). The resulting fermented beverage presented high content of phenolic compounds and antioxidant activity when compared to other fruits and beverages (DPPH and ABTS assay). The alcohol content was 12.9 oGL and total sugars 3.57g/L. By the GC-MS analysis, 39 compounds were identified including metabolites with therapeutic potential such as eugenol, trans-farnesol salicylates. The flavonoid dihidromyricetin was identified... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hovenia dulcis; Fermented beverage; Volatile compounds; Antioxidant; Dyhidromyricetin. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500101 |
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| BATISTA,Nádia Nara; RAMOS,Cíntia Lacerda; PIRES,Josiane Ferreira; DIAS,Disney Ribeiro; SCHWAN,Rosane Freitas. |
| Abstract The aim of this study was to evaluate the influence of information on the acceptability of fermented yam-based ice cream, as well as its sensorial profile. For this, the acceptance and check all that apply (CATA) tests were performed in two sessions by 102 tasters. In the first session, consumers received only brief information about the ice cream preparation. Additional information about the healthy contribution of the product was provided to the consumers in the second session. In the acceptance test, significant differences between the sessions were observed (p < 0.05) for the flavor attribute. Information on health benefits contributed by a reduction of “dislike moderately” and “dislike very much” classes (mainly 50-80%), and an increase of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Acceptability test; CATA; Health benefits; Sensory analysis. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031128 |
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| BATISTA,Nádia Nara; RAMOS,Cíntia Lacerda; PIRES,Josiane Ferreira; DIAS,Disney Ribeiro; SCHWAN,Rosane Freitas. |
| Abstract The aim of this study was to evaluate the influence of information on the acceptability of fermented yam-based ice cream, as well as its sensorial profile. For this, the acceptance and check all that apply (CATA) tests were performed in two sessions by 102 tasters. In the first session, consumers received only brief information about the ice cream preparation. Additional information about the healthy contribution of the product was provided to the consumers in the second session. In the acceptance test, significant differences between the sessions were observed (p < 0.05) for the flavor attribute. Information on health benefits contributed by a reduction of “dislike moderately” and “dislike very much” classes (mainly 50-80%), and an increase of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Acceptability test; CATA; Health benefits; Sensory analysis. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200296 |
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