Data/hora: 14/06/2024 00:59:59

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 28/11/2016
Data da última atualização: | 14/02/2017
Autoria: | RIBEIRO, L. O.; BRIGIDA, A. I. S.; MATTA, V. M. da; FREITAS, S. P.
Afiliação: | L. O. Ribeiro, UFRJ; ANA IRAIDY SANTA BRIGIDA, CTAA; VIRGINIA MARTINS DA MATTA, CTAA; S. P. Freitas, UFRJ.
Título: | Effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend.
Ano de publicação: | 2016
Fonte/Imprenta: | In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais... Gramado: SBCTA Regional, 2016.
Idioma: | Inglês
Notas: | Food: the tree that sustains life. 922.
Conteúdo: | In this study, the effect of ultrasound processing on the quality parameters of a banana, strawberry and juçara juice blend was evaluated. A central composite rotational design was performed in which the processing power (73.5 to 250 Watts) and time (7 to 36 minutes) were selected as independent variables. The blend was sonicated and then pH, acidity, soluble solids and anthocyanins were evaluated as experimental design responses. It was observed anthocyanins retention of at least 86% in the sonicated fruit juice blends and there was no significant variation in pH, titrable acidity and soluble solids content. Therefore, the ultrasound may become a potential technology for fruit juice blends stabilization.
Palavras-Chave: | Physical-chemical characteristics; Ultrasound.
Thesaurus Nal: | experimental design.
Categoria do assunto: | Q Alimentos e Nutrição Humana
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/150715/1/922.pdf
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (13376-1) - UPA - AA - DD -  -  -  - DIS