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| 60. | | BIASOTO, A. C. T.; DUTRA, M. DA C. P.; AMORIM, T. A.; ARAÚJO, A. J. DE B. Impact of grape pomace pressing process on yield, quality, and sensorial acceptability of grape juice. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168053; SLACAN. 1 p.| Biblioteca(s): Embrapa Meio Ambiente. |
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| Registros recuperados : 141 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
15/03/2024 |
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Data da última atualização: |
15/03/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BIASOTO, A. C. T.; DUTRA, M. DA C. P.; AMORIM, T. A.; ARAÚJO, A. J. DE B. |
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Afiliação: |
ALINE TELLES BIASOTO MARQUES, CNPMA; MARIA DA CONCEIÇÃO PRUDÊNCIO DUTRA, UNIVERSIDADE FEDERAL DA BAHIA; TAINARA ARAÚJO AMORIM, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ANA JÚLIA DE BRITO ARAÚJO, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO. |
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Título: |
Impact of grape pomace pressing process on yield, quality, and sensorial acceptability of grape juice. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168053; SLACAN. |
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Páginas: |
1 p. |
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Idioma: |
Português |
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Conteúdo: |
Traditional methods for producing grape juice involve steps such as destemming, crushing, maceration, pasteurization, and bottling, where the process yield (<70%) poses a problem for producing companies. In this context, pressing is an additional step, involving the extraction of juice still present in the grape pomace (residue). This study examined the physicochemical quality and acceptability of the juice resulting from pressing the pomace obtained from two types of presses (hydraulic and pneumatic), analyzing the juice from the pomace and the juice resulting from its incorporation into the whole juice (at ratio of 13%). The juices were produced on an industrial scale in 3000 kg stainless steel tanks. The treatments consisted in: whole grape juice without juice resulting from pressing addition (WJ), 100% hydraulic press grape juice (HP), 100% pneumatic press grape juice (PP), grape juice blend with hydraulic press (WJHP), and grape juice blend with pneumatic press (WJPP). The treatments were evaluated for soluble solids (SS) content, acidity, ratio (SS/acidity), pH, color intensity, hue, and overall acceptability using 100 consumers and 9-point hybrid hedonic scale. The yield of whole juice was 67% increasing with pomace pressing addition in the hydraulic press to 87% and with the pneumatic press to 93%. All juices comply with Brazilian legislation for the whole grape juice. Regarding color, the PP and HP juices showed the highest intensity values. Consumer test showed that all juices had good acceptability, with 70% of scores above 5.5, highlighting WJ, WJHP, and WJPP juices. The results demonstrated that juices obtained from pomace pressing achieved satisfactory quality parameters; however, consumer acceptance increased when incorporated into the whole juice grape. Therefore, grape pomace pressing appears to be a viable technique capable of improving grape juice processing yield and reducing agro-industrial waste generation. MenosTraditional methods for producing grape juice involve steps such as destemming, crushing, maceration, pasteurization, and bottling, where the process yield (<70%) poses a problem for producing companies. In this context, pressing is an additional step, involving the extraction of juice still present in the grape pomace (residue). This study examined the physicochemical quality and acceptability of the juice resulting from pressing the pomace obtained from two types of presses (hydraulic and pneumatic), analyzing the juice from the pomace and the juice resulting from its incorporation into the whole juice (at ratio of 13%). The juices were produced on an industrial scale in 3000 kg stainless steel tanks. The treatments consisted in: whole grape juice without juice resulting from pressing addition (WJ), 100% hydraulic press grape juice (HP), 100% pneumatic press grape juice (PP), grape juice blend with hydraulic press (WJHP), and grape juice blend with pneumatic press (WJPP). The treatments were evaluated for soluble solids (SS) content, acidity, ratio (SS/acidity), pH, color intensity, hue, and overall acceptability using 100 consumers and 9-point hybrid hedonic scale. The yield of whole juice was 67% increasing with pomace pressing addition in the hydraulic press to 87% and with the pneumatic press to 93%. All juices comply with Brazilian legislation for the whole grape juice. Regarding color, the PP and HP juices showed the highest intensity values. Consumer test showed tha... Mostrar Tudo |
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Palavras-Chave: |
Agro-industrial waste; BRS Violeta grape; Whole grape juice. |
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Thesagro: |
Resíduo Industrial. |
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Thesaurus NAL: |
Grape juice. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1162893/1/RA-BiasotoACT-15-SLACAN-2023-Ref-168053.pdf
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|
Marc: |
LEADER 02863nam a2200217 a 4500
001 2162893
005 2024-03-15
008 2023 bl uuuu u00u1 u #d
100 1 $aBIASOTO, A. C. T.
245 $aImpact of grape pomace pressing process on yield, quality, and sensorial acceptability of grape juice.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168053; SLACAN.$c2023
300 $a1 p.
520 $aTraditional methods for producing grape juice involve steps such as destemming, crushing, maceration, pasteurization, and bottling, where the process yield (<70%) poses a problem for producing companies. In this context, pressing is an additional step, involving the extraction of juice still present in the grape pomace (residue). This study examined the physicochemical quality and acceptability of the juice resulting from pressing the pomace obtained from two types of presses (hydraulic and pneumatic), analyzing the juice from the pomace and the juice resulting from its incorporation into the whole juice (at ratio of 13%). The juices were produced on an industrial scale in 3000 kg stainless steel tanks. The treatments consisted in: whole grape juice without juice resulting from pressing addition (WJ), 100% hydraulic press grape juice (HP), 100% pneumatic press grape juice (PP), grape juice blend with hydraulic press (WJHP), and grape juice blend with pneumatic press (WJPP). The treatments were evaluated for soluble solids (SS) content, acidity, ratio (SS/acidity), pH, color intensity, hue, and overall acceptability using 100 consumers and 9-point hybrid hedonic scale. The yield of whole juice was 67% increasing with pomace pressing addition in the hydraulic press to 87% and with the pneumatic press to 93%. All juices comply with Brazilian legislation for the whole grape juice. Regarding color, the PP and HP juices showed the highest intensity values. Consumer test showed that all juices had good acceptability, with 70% of scores above 5.5, highlighting WJ, WJHP, and WJPP juices. The results demonstrated that juices obtained from pomace pressing achieved satisfactory quality parameters; however, consumer acceptance increased when incorporated into the whole juice grape. Therefore, grape pomace pressing appears to be a viable technique capable of improving grape juice processing yield and reducing agro-industrial waste generation.
650 $aGrape juice
650 $aResíduo Industrial
653 $aAgro-industrial waste
653 $aBRS Violeta grape
653 $aWhole grape juice
700 1 $aDUTRA, M. DA C. P.
700 1 $aAMORIM, T. A.
700 1 $aARAÚJO, A. J. DE B.
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