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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas; Embrapa Mandioca e Fruticultura. |
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Data corrente: |
28/05/2013 |
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Data da última atualização: |
24/06/2013 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GODOY, R. C. B. de; WASZCZYNSKJ, N.; SANTANA, F. A.; SILVA, S. de O. e; SOUZA NETO, M. A.; OLIVEIRA, L. A. de; LEDO, C. A. da S. |
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Afiliação: |
ROSSANA CATIE BUENO DE GODOY, CNPF; NINA WASZCZYNSKJ, UFPR; FERNANDA ALVES SANTANA, Universidade Federal do Recôncavo Baiano; SEBASTIÃO DE OLIVEIRA E SILVA, Pesquisador aposentado da Embrapa Mandioca e Fruticultura Tropical; MANUEL A. SOUZA NETO, Ex pesquisador da Embrapa Agroindústria Tropical; LUCIANA ALVES DE OLIVEIRA, CNPMF; CARLOS ALBERTO DA SILVA LEDO, CNPMF. |
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Título: |
Banana cultivars with resistance to black leaf streak and potential for jam processing. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Acta Horticulturae, n. 986, p. 309-317, 2013. |
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Idioma: |
Inglês |
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Notas: |
Trabalho apresentado no ISHS - ProMusa Symposium on Bananas and Plantains: Towards Sustainable Global Production and Improved Uses. Eds.: I. Van den Bergh et al. |
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Conteúdo: |
Dessert banana cultivars used in the agro-industry belong mainly to the Cavendish subgroup (AAA), highly susceptible to black leaf streak (BLS). The objective of this study was to compare physicochemical and sensory data of banana jams using fruits of BLS-resistant genotypes with that of jams made from the traditional cultivar ?Grande Naine?. Variables evaluated were pH, titratable acidity TTA, soluble solids, total solids, yield, total sugars, reducing sugars and nonreducing sugars, humidity, water activity, firmness, adhesiveness and color. The multisample difference test was used for sensory analysis. There were no differences among the treatments for total soluble solids, total solids, humidity, brightness and yellowness. The total tritratable acidity and reducing sugars were superior in jams obtained from resistant genotypes. The non-reducing sugars in the jams produced from ?Bucaneiro?, ?Calipso?, ?Thap Maeo?, ?FHIA-18? and ?FHIA-02? were inferior compared to ?Grande Naine?, and the firmness of the jams from ?Thap Maeo?, ?Caipira? and ?FHIA-18? was superior to that of ?Grande Naine?. The highest adhesiveness was found in jams from ?Caipira? and the highest redness in jams from ?Thap Maeo?. The sugars were the variables responsible for the greatest diversity. In the cluster analysis, jam from ?Grande Naine? was close to the ?Caipira?, ?Ambrosia?, ?Calipso? and ?Bucaneiro? jams. Jam from ?Thap Maeo? was the most distant from ?Grande Naine?. The judges did not notice any significant differences in flavor for the jams produced with ?Bucaneiro?, ?Calipso?, ?Thap Maeo?, ?FHIA-02? and ?FHIA-18? in comparison to the ?Grande Naine? control. ?FHIA-18? had a slightly better performance than ?Grande Naine?. These results indicate that some banana genotypes with BLS resistance can be recommended for the production of jams, yielding similar or superior quality as ?Grande Naine?. MenosDessert banana cultivars used in the agro-industry belong mainly to the Cavendish subgroup (AAA), highly susceptible to black leaf streak (BLS). The objective of this study was to compare physicochemical and sensory data of banana jams using fruits of BLS-resistant genotypes with that of jams made from the traditional cultivar ?Grande Naine?. Variables evaluated were pH, titratable acidity TTA, soluble solids, total solids, yield, total sugars, reducing sugars and nonreducing sugars, humidity, water activity, firmness, adhesiveness and color. The multisample difference test was used for sensory analysis. There were no differences among the treatments for total soluble solids, total solids, humidity, brightness and yellowness. The total tritratable acidity and reducing sugars were superior in jams obtained from resistant genotypes. The non-reducing sugars in the jams produced from ?Bucaneiro?, ?Calipso?, ?Thap Maeo?, ?FHIA-18? and ?FHIA-02? were inferior compared to ?Grande Naine?, and the firmness of the jams from ?Thap Maeo?, ?Caipira? and ?FHIA-18? was superior to that of ?Grande Naine?. The highest adhesiveness was found in jams from ?Caipira? and the highest redness in jams from ?Thap Maeo?. The sugars were the variables responsible for the greatest diversity. In the cluster analysis, jam from ?Grande Naine? was close to the ?Caipira?, ?Ambrosia?, ?Calipso? and ?Bucaneiro? jams. Jam from ?Thap Maeo? was the most distant from ?Grande Naine?. The judges did not notice any ... Mostrar Tudo |
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Palavras-Chave: |
Agroindústria; Agroindustry; Composição; Composition; Dessert; Sobremesa. |
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Thesagro: |
Alimento preparado; Banana; Doce; Indústria agrícola. |
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Thesaurus Nal: |
Bananas; Desserts; Food preparation; Multivariate analysis. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 03045naa a2200373 a 4500
001 1958981
005 2013-06-24
008 2013 bl uuuu u00u1 u #d
100 1 $aGODOY, R. C. B. de
245 $aBanana cultivars with resistance to black leaf streak and potential for jam processing.
260 $c2013
500 $aTrabalho apresentado no ISHS - ProMusa Symposium on Bananas and Plantains: Towards Sustainable Global Production and Improved Uses. Eds.: I. Van den Bergh et al.
520 $aDessert banana cultivars used in the agro-industry belong mainly to the Cavendish subgroup (AAA), highly susceptible to black leaf streak (BLS). The objective of this study was to compare physicochemical and sensory data of banana jams using fruits of BLS-resistant genotypes with that of jams made from the traditional cultivar ?Grande Naine?. Variables evaluated were pH, titratable acidity TTA, soluble solids, total solids, yield, total sugars, reducing sugars and nonreducing sugars, humidity, water activity, firmness, adhesiveness and color. The multisample difference test was used for sensory analysis. There were no differences among the treatments for total soluble solids, total solids, humidity, brightness and yellowness. The total tritratable acidity and reducing sugars were superior in jams obtained from resistant genotypes. The non-reducing sugars in the jams produced from ?Bucaneiro?, ?Calipso?, ?Thap Maeo?, ?FHIA-18? and ?FHIA-02? were inferior compared to ?Grande Naine?, and the firmness of the jams from ?Thap Maeo?, ?Caipira? and ?FHIA-18? was superior to that of ?Grande Naine?. The highest adhesiveness was found in jams from ?Caipira? and the highest redness in jams from ?Thap Maeo?. The sugars were the variables responsible for the greatest diversity. In the cluster analysis, jam from ?Grande Naine? was close to the ?Caipira?, ?Ambrosia?, ?Calipso? and ?Bucaneiro? jams. Jam from ?Thap Maeo? was the most distant from ?Grande Naine?. The judges did not notice any significant differences in flavor for the jams produced with ?Bucaneiro?, ?Calipso?, ?Thap Maeo?, ?FHIA-02? and ?FHIA-18? in comparison to the ?Grande Naine? control. ?FHIA-18? had a slightly better performance than ?Grande Naine?. These results indicate that some banana genotypes with BLS resistance can be recommended for the production of jams, yielding similar or superior quality as ?Grande Naine?.
650 $aBananas
650 $aDesserts
650 $aFood preparation
650 $aMultivariate analysis
650 $aAlimento preparado
650 $aBanana
650 $aDoce
650 $aIndústria agrícola
653 $aAgroindústria
653 $aAgroindustry
653 $aComposição
653 $aComposition
653 $aDessert
653 $aSobremesa
700 1 $aWASZCZYNSKJ, N.
700 1 $aSANTANA, F. A.
700 1 $aSILVA, S. de O. e
700 1 $aSOUZA NETO, M. A.
700 1 $aOLIVEIRA, L. A. de
700 1 $aLEDO, C. A. da S.
773 $tActa Horticulturae$gn. 986, p. 309-317, 2013.
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Registro original: |
Embrapa Florestas (CNPF) |
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Biblioteca |
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Classificação |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
26/07/2017 |
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Data da última atualização: |
17/01/2018 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
LIMA, A. de S.; RYBKA, A. C. P.; SÁ JÚNIOR, E. M. de; PASSOS, T. O. |
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Afiliação: |
ARLETE DE SOUSA LIMA, Estagiária da Embrapa Semiárido; ANA CECILIA POLONI RYBKA, CPATSA; EDIGAR MENDES DE SÁ JUNIOR, Professor EBTT do IF Sertão PE, Campus Petrolina, PE; TAÍSE OLIVEIRA PASSOS, Estagiária da Embrapa Semiárido. |
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Título: |
Caracterização físico-química e sensorial de doce de manga (Mangifera indica L.) em massa com diferentes concentrações de açúcar. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMIÁRIDO, 12., 2017, Petrolina. Anais... Petrolina: Embrapa Semiárido, 2017. |
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Páginas: |
p. 103-109. |
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Série: |
(Embrapa Semiárido. Documentos, 279). |
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Idioma: |
Português |
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Conteúdo: |
Com esta pesquisa, objetivou-se realizar uma avaliação físico-química e sensorial, por meio de teste de aceitação pelos consumidores, de doces de manga com diferentes concentrações de açúcar. Determinou-se pH, acidez total titulável (ATT) e sólidos solúveis totais (SST), todos de acordo com as normas preconizadas pelo Instituto Adolfo Lutz. Os valores obtidos de pH, ATT e SST variaram, de 2,75-2,95, 0,56g- 0,74g/100g e 70 a 73 °Brix, respectivamente. Diante dos resultados obtidos na análise sensorial, constatou-se que não houve diferença de preferência entre as amostras, observando-se que houve índice de aceitação significativo nas três formulações, variando de 84,29% a 86,25% no parâmetro teor de açúcar. |
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Palavras-Chave: |
Aceitação; Características físico-químicas; Características sensoriais; Doce de manga; Mango; Teor de açúcar. |
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Thesagro: |
Alimento preparado; Consumidor; Doce; Fruta tropical; Manga. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/162106/1/Artigo-13.pdf
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Marc: |
LEADER 01760nam a2200301 a 4500
001 2073199
005 2018-01-17
008 2017 bl uuuu u00u1 u #d
100 1 $aLIMA, A. de S.
245 $aCaracterização físico-química e sensorial de doce de manga (Mangifera indica L.) em massa com diferentes concentrações de açúcar.$h[electronic resource]
260 $aIn: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMIÁRIDO, 12., 2017, Petrolina. Anais... Petrolina: Embrapa Semiárido$c2017
300 $ap. 103-109.
490 $a(Embrapa Semiárido. Documentos, 279).
520 $aCom esta pesquisa, objetivou-se realizar uma avaliação físico-química e sensorial, por meio de teste de aceitação pelos consumidores, de doces de manga com diferentes concentrações de açúcar. Determinou-se pH, acidez total titulável (ATT) e sólidos solúveis totais (SST), todos de acordo com as normas preconizadas pelo Instituto Adolfo Lutz. Os valores obtidos de pH, ATT e SST variaram, de 2,75-2,95, 0,56g- 0,74g/100g e 70 a 73 °Brix, respectivamente. Diante dos resultados obtidos na análise sensorial, constatou-se que não houve diferença de preferência entre as amostras, observando-se que houve índice de aceitação significativo nas três formulações, variando de 84,29% a 86,25% no parâmetro teor de açúcar.
650 $aAlimento preparado
650 $aConsumidor
650 $aDoce
650 $aFruta tropical
650 $aManga
653 $aAceitação
653 $aCaracterísticas físico-químicas
653 $aCaracterísticas sensoriais
653 $aDoce de manga
653 $aMango
653 $aTeor de açúcar
700 1 $aRYBKA, A. C. P.
700 1 $aSÁ JÚNIOR, E. M. de
700 1 $aPASSOS, T. O.
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