Data/hora: 05/06/2024 03:47:17

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	18/06/2021	
Data da última atualização: 	24/06/2021	
Autoria: 	MARTINS, I. B. A.; BARBOSA, I. de C. C.; ROSENTHAL, A.; ARES, G.; DELIZA, R.	
Afiliação: 	INAYARA BEATRIZ ARAUJO MARTINS, Universidade Federal Rural do Rio de Janeiro (UFRRJ); ISADORA DE CARVALHO COSTA BARBOSA, Universidade Federal Rural do Rio de Janeiro (UFRRJ); AMAURI ROSENTHAL, CTAA; GASTÓN ARES, Universidad de la Republica, Pando, Uruguay; ROSIRES DELIZA, CTAA.	
Título: 	Development of tropical mixed juice with low added-sugar content: Sensory and nutritional aspects.	
Ano de publicação: 	2021	
Fonte/Imprenta: 	Food Science and Technology International, 2021. p. 1-11.	
DOI: 	https://doi.org/10.1177/10820132211020844	
Idioma: 	Inglês	
Notas: 	First Published.	
Conteúdo: 	The aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated their overall liking using a 9-point hedonic scale and described their sensory characteristics using a Check-all-that-apply question. In addition, the functional properties of the juices were evaluated by analyzing vitamin C, total phenolic compounds and antioxidant capacity. Results showed that the addition of sugar and fruit composition affected the sensory characteristics and consumer liking of the formulations. Samples without added sugar and with higher melon concentration showed lower liking scores (p?<?0.05). In addition, the highest concentration of acerola had a positive effect on nutritional characteristics. The formulation with 50% of fruit pulp (60% of cashew apple, 30% of acerola and 10% of melon), 47% of water, and 3% of added sugar achieved the best results. The effect of aroma on sweetness perception was investigated by adding identical to natural aromas of melon, apple and pineapple to the selected formulation. However, aroma did not significantly modify sweetness perception, evaluated using a rate-all-that-apply question.	
Palavras-Chave: 	Antioxidant capacity; Check-all-that-apply (CATA); Consumer study; Cross-modal interactions; Rate-all-that-apply (RATA).	
Thesaurus Nal: 	Food technology.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15183-1) - UPA - AP - DD -  -  -  - DIS