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Registro Completo |
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Biblioteca(s): |
Embrapa Roraima. |
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Data corrente: |
24/02/2022 |
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Data da última atualização: |
12/07/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GRIGIO, M. L.; MOURA, E. A.; CARVALHO, G. F.; ZANCHETTA, J. J.; CHAGAS, P. C.; CHAGAS, E. A.; DURIGAN, M. F. B. |
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Afiliação: |
EDVAN ALVES CHAGAS, CPAF-RR; MARIA FERNANDA BERLINGIERI DURIGAN, CNPDIA. |
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Título: |
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Science and Technology, Campinas, Ahead of Print, 2021. |
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ISSN: |
1678-457X |
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DOI: |
https://doi.org/10.1590/fst.03421 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to formulate and to characterize chemically and physically different formulations of camu-camu jellies, with or without mixture of other fruits. Their sensory acceptance was evaluated by identifying the formulations with greater acceptability while maintaining their nutraceutical potential. The formulations were: camu-camu jelly, camu-camu jelly with jabuticaba, camu-camu jelly with guava, camu-camu jelly with acerola, camu-camu jelly with passion fruit and camu-camu jelly with papaya. Untrained tasters were used to assess consumer acceptability. In a second scale the purchase intention was evaluated. The following variables were also analyzed: pH, soluble solids, titratable acidity, ratio (SS/TA), ascorbic acid, total anthocyanins and flavonoids, phenolic compounds and antioxidant activity by the DPPH and FRAP methods. The results showed that camu-camu jelly without mixtures was not well accepted in the sensory test when compared to the others. The greatest preference was for mixed jams of camu-camu with guava and jabuticaba, in which they obtained greater acceptance and purchase intention. Jellies with higher levels of bioactive compounds and antioxitant activity obtained low acceptance and purchase intention, perhaps due to their high astringency. |
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Palavras-Chave: |
Caçari. |
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Thesagro: |
Jabuticaba; Myrciaria Dubia. |
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Thesaurus Nal: |
Acerolas; Antioxidants. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1140375/1/pdf2.pdf
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Marc: |
LEADER 02104naa a2200277 a 4500
001 2140375
005 2022-07-12
008 2021 bl uuuu u00u1 u #d
022 $a1678-457X
024 7 $ahttps://doi.org/10.1590/fst.03421$2DOI
100 1 $aGRIGIO, M. L.
245 $aNutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly.$h[electronic resource]
260 $c2021
520 $aThe objective of this work was to formulate and to characterize chemically and physically different formulations of camu-camu jellies, with or without mixture of other fruits. Their sensory acceptance was evaluated by identifying the formulations with greater acceptability while maintaining their nutraceutical potential. The formulations were: camu-camu jelly, camu-camu jelly with jabuticaba, camu-camu jelly with guava, camu-camu jelly with acerola, camu-camu jelly with passion fruit and camu-camu jelly with papaya. Untrained tasters were used to assess consumer acceptability. In a second scale the purchase intention was evaluated. The following variables were also analyzed: pH, soluble solids, titratable acidity, ratio (SS/TA), ascorbic acid, total anthocyanins and flavonoids, phenolic compounds and antioxidant activity by the DPPH and FRAP methods. The results showed that camu-camu jelly without mixtures was not well accepted in the sensory test when compared to the others. The greatest preference was for mixed jams of camu-camu with guava and jabuticaba, in which they obtained greater acceptance and purchase intention. Jellies with higher levels of bioactive compounds and antioxitant activity obtained low acceptance and purchase intention, perhaps due to their high astringency.
650 $aAcerolas
650 $aAntioxidants
650 $aJabuticaba
650 $aMyrciaria Dubia
653 $aCaçari
700 1 $aMOURA, E. A.
700 1 $aCARVALHO, G. F.
700 1 $aZANCHETTA, J. J.
700 1 $aCHAGAS, P. C.
700 1 $aCHAGAS, E. A.
700 1 $aDURIGAN, M. F. B.
773 $tFood Science and Technology, Campinas, Ahead of Print, 2021.
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Registro original: |
Embrapa Roraima (CPAF-RR) |
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| Registros recuperados : 4 | |
| 1. |  | GRIGIO, M. L.; MOURA, E. A. de; CHAGAS, E. A.; DURIGAN, M. F. B.; CHAGAS, P. C.; CARVALHO, G. F. de; ZANCHETTA, J. J. Bioactive compounds in and antioxidant activity of camu-camu fruits harvested at different maturation stages during postharvest storage. Acta Scientiarum Agronomy, v. 43, e50997, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Roraima. |
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| 2. | | GRIGIO, M. L.; MOURA, E. A.; CARVALHO, G. F.; ZANCHETTA, J. J.; CHAGAS, P. C.; CHAGAS, E. A.; DURIGAN, M. F. B. Nutraceutical potential, qualitative and acceptability of different camu-camu popsicle. Journal of Food Processing and Preservation, v. 45, e15305, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Roraima. |
|  |
| 3. | | GRIGIO, M. L.; MOURA, E. A.; CARVALHO, G. F.; ZANCHETTA, J. J.; CHAGAS, P. C.; CHAGAS, E. A.; DURIGAN, M. F. B. Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. Food Science and Technology, Campinas, Ahead of Print, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Roraima. |
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| 4. | | AMARO, G. C.; CHAGAS, E. A.; CHAGAS, P. C.; ARAÚJO, M. da C. da R.; LIMA, H. E. de; ERICEIRA, M. V. da C.; ZANCHETTA, J. J.; GRIGIO, M. L. Disposição a pagar por néctar de camu-Camu através da valoração contingente com escolha dicotômica. Boa Vista, RR: Embrapa Roraima, 2022. 37 p. (Embrapa Roraima. Boletim de Pesquisa e Desenvolvimento, 55).| Tipo: Boletim de Pesquisa e Desenvolvimento |
| Biblioteca(s): Embrapa Roraima. |
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| Registros recuperados : 4 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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