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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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