| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
20/04/2020 |
|
Data da última atualização: |
24/08/2020 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
SOUZA, V. R. de; ANICETO A.; ABREU, J. P.; MONTENEGRO, J.; BOQUIMPANI, B.; JESUZ, B. A. de; CAMPOS, M. de B. E.; MARCELLINI, P. S.; FREITAS-SILVA, O.; CADENA, R.; TEODORO, A. J. |
|
Afiliação: |
Vanessa Rosse de Souza, UFRJ; Adriana Aniceto, UFRJ; Joel Pimentel Abreu, UFRJ; Julia Montenegro, UFRJ; Bruno Boquimpani, UFRJ; Vanessa Azevedo de Jesuz, UFRJ; Monique de Barros Elias Campos, UFRJ; Paulo Sérgio Marcellini, UERJ; OTNIEL FREITAS SILVA, CTAA; Rafael Cadena, UNIRIO; Anderson Junger Teodoro, UFRJ. |
|
Título: |
Fruit-based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin). |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
Food Science and Nutrition, v, 8, n. 5, p. 2341-2347, 2020. |
|
DOI: |
https://doi.org/10.1002/fsn3.1520 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Increased fruit consumption due its protective effect on the organism is accompa-nied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp-based beverage formulations from the murici and tapereba Amazon region, taking into account their sensory acceptance and anti-oxidant activity. Total soluble solid content, reducing sugar content, titratable acidity contents, pH, and ascorbic acid content were determined in pulps and formulations. The total content phenolic compounds and antioxidant activity were also evaluated. A 22 factorial experiment was formulated to optimize ingredients for the production of murici and tapereba fruit drinks. The murici pulp had higher acidity and higher ascorbic acid content. The analysis of phenolic compounds and antioxidant activity presented higher quantity in tapereba pulp. Tapereba-based beverages had better acceptance by the evaluated criteria. Fruit-based beverages murici and tapereba are a well-accepted product and have important nutritional characteristics. |
|
Palavras-Chave: |
Alimento funcional; Amazon biome; Composto bioativo; Exotic fruits. |
|
Thesagro: |
Fruta; Planta Exótica; Tecnologia de Alimento. |
|
Thesaurus Nal: |
Bioactive compounds; Functional foods. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/213184/1/fsn3.1520-f.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/212415/1/fsn3.1520.pdf
|
|
Marc: |
LEADER 02222naa a2200361 a 4500
001 2121753
005 2020-08-24
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1002/fsn3.1520$2DOI
100 1 $aSOUZA, V. R. de
245 $aFruit-based drink sensory, physicochemical, and antioxidant properties in the Amazon region$bMurici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin).$h[electronic resource]
260 $c2020
520 $aIncreased fruit consumption due its protective effect on the organism is accompa-nied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp-based beverage formulations from the murici and tapereba Amazon region, taking into account their sensory acceptance and anti-oxidant activity. Total soluble solid content, reducing sugar content, titratable acidity contents, pH, and ascorbic acid content were determined in pulps and formulations. The total content phenolic compounds and antioxidant activity were also evaluated. A 22 factorial experiment was formulated to optimize ingredients for the production of murici and tapereba fruit drinks. The murici pulp had higher acidity and higher ascorbic acid content. The analysis of phenolic compounds and antioxidant activity presented higher quantity in tapereba pulp. Tapereba-based beverages had better acceptance by the evaluated criteria. Fruit-based beverages murici and tapereba are a well-accepted product and have important nutritional characteristics.
650 $aBioactive compounds
650 $aFunctional foods
650 $aFruta
650 $aPlanta Exótica
650 $aTecnologia de Alimento
653 $aAlimento funcional
653 $aAmazon biome
653 $aComposto bioativo
653 $aExotic fruits
700 1 $aANICETO A.
700 1 $aABREU, J. P.
700 1 $aMONTENEGRO, J.
700 1 $aBOQUIMPANI, B.
700 1 $aJESUZ, B. A. de
700 1 $aCAMPOS, M. de B. E.
700 1 $aMARCELLINI, P. S.
700 1 $aFREITAS-SILVA, O.
700 1 $aCADENA, R.
700 1 $aTEODORO, A. J.
773 $tFood Science and Nutrition, v, 8$gn. 5, p. 2341-2347, 2020.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 3 | |
| 1. |  | TSENG, C. L.; POSADAS, A. N. D.; VAZ, C. M. P.; COOPER, M.; CRESTANA, S. Abordagem multifractal 3D e microtomografia computadorizada de raios-x na avaliação de um solo submetido a diferentes tipos de manejo. In: SIMPÓSIO NACIONAL DE INSTRUMENTAÇÃO AGROPECUÁRIA, 4., 2019, São Carlos, SP. Ciência, inovação e mercado: anais. São Carlos, SP: Embrapa Instrumentação, 2019. Editores: Paulino Ribeiro Villas-Boas, Maria Alice Martins, Débora Marcondes Bastos Pereira Milori, Ladislau Martin Neto. SIAGRO 2019. 195-199| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Instrumentação. |
|    |
| Registros recuperados : 3 | |
|
| Expressão de busca inválida. Verifique!!! |
|
|
