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| CURI,Paula Nogueira; ALMEIDA,Aline Botelho de; TAVARES,Bruna de Sousa; NUNES,Cleiton Antônio; PIO,Rafael; PASQUAL,Moacir; SOUZA,Vanessa Rios de. |
| Abstract The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50%... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mixed juice; Persimmon; Mixture design; Response surface. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200308 |
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| CURI,Paula Nogueira; NOGUEIRA,Paulyene Vieira; ALMEIDA,Aline Botelho de; CARVALHO,Cynara dos Santos; PIO,Rafael; PASQUAL,Moacir; SOUZA,Vanessa Rios de. |
| Abstract To increase the availability to consumers and add more value to loquat (Eriobotrya japonica Lindl.), which is a very perishable and seasonal fruit, and in order to identify which cultivars grown in subtropical regions are more suitable for jelly processing, the objective of this study was to evaluate the influence of different loquat cultivars (Fukuhara, Kurisaki, Mizumo, Mizuho and Mizauto) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. Based on sensory acceptance the most suitable loquat cultivars for jelly processing are Kurisaki and Mizuho. In this study it was found that the consumer prefers a more acidic, less sweet, less firm or softer... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Eriobotrya japonica; Jelly; Sensory quality; Consumer profile. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100070 |
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| CURI,Paula Nogueira; CARVALHO,Cynara dos Santos; SALGADO,Derlyene Lucas; PIO,Rafael; PASQUAL,Moacir; SOUZA,Filipe Bittencourt Machado de; SOUZA,Vanessa Rios de. |
| Abstract The objective of this study was to evaluate the influence of different types of sugar (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical characteristics, rheological properties and sensory acceptance of physalis (Physalis L) jelly. In addition, we evaluated the influence of the information on the acceptability of the product. It was found that the type of sugar greatly influences the physicochemical and rheological characteristics of physalis jelly which reflects differences in the product acceptability. Due to higher sensory acceptance, white refined, white crystal and demerara sugars are the most suitable for processing jellies. It was also found that the sugar type information and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Physalis peruviana; White sugar; Demerara sugar; Brown sugar; Coconut sugar; Processing. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300349 |
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