Data/hora: 02/06/2024 01:12:53

Biblioteca(s): | Embrapa Agroindústria de Alimentos; Embrapa Amapá.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 2
Data corrente: | 27/06/2017
Data da última atualização: | 16/06/2023
Autoria: | BEZERRA, V. S.; FREITAS-SILVA, O.; DAMASCENO, L. F.; MAMEDE, A. M. G. N.; CABRAL, L. M. C.
Afiliação: | VALERIA SALDANHA BEZERRA, CPAF-AP; OTNIEL FREITAS SILVA, CTAA; LEANDRO FERNANDES DAMASCENO, CPAF-AP; ALEXANDRA MARA GOULART NUNES MAMEDE, Embrapa Agroindústria de Alimentos; LOURDES MARIA CORREA CABRAL, CTAA.
Título: | Sensory analysis and consumers studies of açai beverage after thermal, chlorine and ozone treatments of the fruits.
Ano de publicação: | 2017
Fonte/Imprenta: | Journal of Food Processing and Preservation, v. 41, n. 3, p. 1-13, June, 2017.
ISSN: | 1745-4549
DOI: | http://dx.doi.org/10.1111/jfpp.12961
Idioma: | Inglês
Conteúdo: | Açai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For Açai there is still a need for improving sanitizing processes, making it more effective, reducing the microbiological contamination without affecting either the physicochemical and sensory characteristics of final product. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L-1 chlorination and 4 mg/L-1 aqueous ozonation) were applied to fruits in order to evaluated their anthocyanins content and also processed beverages for coloring, sensory characteristics, and their purchase intentions. Ozonated fruits exhibited less anthocyanins content and beverage originated from this process showed higher color difference from the traditional beverage. Consumers could not distinguish among beverages processed thermally and sanitized by chlorination. Beverage from blanched fruits in both temperatures obtained good notes and positive purchase intention.
Palavras-Chave: | Phytosanitary treatment.
Thesagro: | Açai; Análise de alimento; Tratamento fitossanitário.
Thesaurus Nal: | food analysis.

Categoria do assunto:

K Ciência Florestal e Produtos de Origem Vegetal
X Pesquisa, Tecnologia e Engenharia

URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/161084/1/CPAF-AP-2017-Sensory-analysis-and-consumers.pdf
Registro original: | Embrapa Amapá (CPAF-AP)

Exemplares:

CPAF-AP - (17735-1) - UPC - AP - DD -  -  -  - DIS
CTAA - (13717-1) - UPC - AP - DD -  -  -  - DIS