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| Curi,Paula Nogueira; Locatelli,Guilherme; Albergaria,Francielly Corrêa; Pio,Rafael; Pádua Filho,Luiz Antônio de; Souza,Vanessa Rios de. |
| Abstract: The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ficus carica; Processed fruits; Rheological characteristics; Sensorial quality. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000103902 |
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| Curi,Paula Nogueira; Coutinho,Givago; Matos,Mariana; Pio,Rafael; Albergaria,Francielly Corrêa; Souza,Vanessa Rios de. |
| Abstract With the purpose of adding value to the final product and aiming to identify which cultivars implanted in tropical regions are more appropriate for the processing of marmelade, the objective of this study was to characterize and evaluate the influence of different cultivars of quince (‘Fuller’, ‘Smyrna’, ‘Portugal’, ‘Provence’, ‘Mendonza Inta-37’, ‘Alaranjado’, ‘Lajeado’, ‘CTS 207’, ‘D’Angers’ and ‘Bereczy’) grown in tropical Brazilian regions, on the physical-chemical characteristics, rheological properties and the consumer acceptance of the obtained marmelade. The different quince cultivars presented great variability among themselves in relation to physical and physicochemical characteristics. However, the cultivars studied gave rise to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cydonia oblonga; Quince cultivars; Marmelade; Processing. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200803 |
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| Dias,Raíssa; Curi,Paula Nogueira; Pio,Rafael; Bianchini,Flávio Gabriel; Souza,Vanessa Rios de. |
| ABSTRACT The consumption of the cambuci in nature is limited due to the strong acidity and astringency of its fruits, and in view of the various accesses that can currently be cultivated, it is of great importance to study the cambuci processing in the form of products such as jams, as well as to survey which accessions are more suitable for processing. Thus, the aim of this study was to characterize different cambuci accesses (7240, 7225, 7262, 7292 and 7278) and to evaluate their influence on the physicochemical characteristics, rheological properties and sensory acceptance of jam in order to identify the access with the highest potential for industrial use. To characterize the different cambuci accessions, analyzes of length, diameter, unit mass,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Campomanesia phaea (Berg) Landr; Sensory quality. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000200307 |
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| Curi,Paula Nogueira; Bisi,Rayane Barcelos; Salgado,Derlyene Lucas; Barbosa,Caio Morais de Alcântara; Pio,Rafael; Souza,Vanessa Rios de. |
| ABSTRACT: The aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pyrus communis x Pyrus pyrifolia; Quality; Sensory acceptance. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001100751 |
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| Curi,Paula Nogueira; Tavares,Bruna de Sousa; Tadeu,Maraísa Hellen; Melo,Evaldo Tadeu de; Pio,Rafael; Souza,Vanessa Rios de. |
| ABSTRACT: In order to increase the availability to consumers and add even more value to peaches (Prunus persica (L.) Batsch) and to identify which cultivars grown in tropical regions are more suitable for jelly processing, the objective of this study was to characterize and evaluate the influence of different peach cultivars (‘Aurora’, ‘Biuti’, ‘Bonão’, ‘Centenário’, ‘Diamante’, ‘Douradão’, ‘Libra’, ‘Régis’ and ‘Tropical’) cultivated in tropical regions on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. The evaluated cultivars presented great variability among themselves in relation to the physical and physicochemical characteristics. The jellies elaborated from these cultivars; although,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Prunus persica (L.) Batsch; Sensory quality; Processing. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001200203 |
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| Nunes,Cleiton Antônio; Souza,Vanessa Rios de; Corrêa,Síntia Carla; Silva,Marília de Cássia da Costa e; Bastos,Sabrina Carvalho; Pinheiro,Ana Carla Marques. |
| The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h) on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C). The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vegetable oil; Sensory analysis; Chemical composition. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000600010 |
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