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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amapá. |
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Data corrente: |
21/08/2013 |
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Data da última atualização: |
24/07/2018 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BEZERRA, V. S.; CABRAL, L. M. C.; COELHO, E. A. A. |
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Afiliação: |
VALERIA SALDANHA BEZERRA, CPAF-AP; LOURDES MARIA CORREA CABRAL, CTAA; SETEC/FINEP. |
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Título: |
Influence of açai fruits (Euterpe oleracea Mart.) conservation on the acceptance of açai drink. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
In: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10th., 2013, Rio de Janeiro. [Abstracts...]. Rio de Janeiro: Elsevier, 2013. |
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Idioma: |
Inglês |
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Notas: |
Resumo P1.5.010. |
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Conteúdo: |
The açai drink is consumed habitually by populations of northern Brazil, but one of the major bottlenecks in the production of this drink is the seasonality of fruit production. Hence the needs to study the influence of cold storage on the transport of fruits from distant locations, such as the archipelago of Bailique (AP, Brazil) until the consumer centers. In this context, fruits collected and packaged under refrigeration and room temperatures were transported by boat for twelve hours and were subsequently processed in a mixer. Sensory analysis was performed in two consecutive days and the samples were stored under refrigeration. This analysis was performed by affective method with global acceptance (n=54) and the samples presented in a balanced way. It was used a hedonic scale with 9 points, ranging from like extremely (9) to dislike extremely (1). The results show that cold storage of the fruits affected significantly (p=0.002467) the acceptance of beverages in both two days of sensory evaluation. On the first day, the drink originated from fruits transported at cold storage received note 8 (liked a lot), while the drink from fruits at room temperature reached grade 7 (like moderately). On the second day of evaluation, the drink from refrigerated fruits received note 7 (like moderately) and drink from fruits stored at room temperature obtained note 5 (indifferent). Considering the type of preservation of fruits, no sensory difference was detected between the drinks from refrigerated fruits served on the two consecutive days, as well as no significant difference in drink of fruits transported at room temperature in this same period. It was concluded that açai fruits collected in regions distant from the consumer center, but kept under refrigeration, produce a drink with a considerable acceptance level, and they could be an alternative for supply of raw material during the off season. MenosThe açai drink is consumed habitually by populations of northern Brazil, but one of the major bottlenecks in the production of this drink is the seasonality of fruit production. Hence the needs to study the influence of cold storage on the transport of fruits from distant locations, such as the archipelago of Bailique (AP, Brazil) until the consumer centers. In this context, fruits collected and packaged under refrigeration and room temperatures were transported by boat for twelve hours and were subsequently processed in a mixer. Sensory analysis was performed in two consecutive days and the samples were stored under refrigeration. This analysis was performed by affective method with global acceptance (n=54) and the samples presented in a balanced way. It was used a hedonic scale with 9 points, ranging from like extremely (9) to dislike extremely (1). The results show that cold storage of the fruits affected significantly (p=0.002467) the acceptance of beverages in both two days of sensory evaluation. On the first day, the drink originated from fruits transported at cold storage received note 8 (liked a lot), while the drink from fruits at room temperature reached grade 7 (like moderately). On the second day of evaluation, the drink from refrigerated fruits received note 7 (like moderately) and drink from fruits stored at room temperature obtained note 5 (indifferent). Considering the type of preservation of fruits, no sensory difference was detected between the drinks from ... Mostrar Tudo |
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Palavras-Chave: |
Aceitação; Sazonalidade. |
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Thesagro: |
Açaí; Bebida; Euterpe Oleracea; Palmeira oleaginosa. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/88280/1/CPAF-AP-2013-Influence-acai-fruits.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/90408/1/2013-076.pdf
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Marc: |
LEADER 02608nam a2200217 a 4500
001 1964457
005 2018-07-24
008 2013 bl uuuu u00u1 u #d
100 1 $aBEZERRA, V. S.
245 $aInfluence of açai fruits (Euterpe oleracea Mart.) conservation on the acceptance of açai drink.
260 $aIn: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10th., 2013, Rio de Janeiro. [Abstracts...]. Rio de Janeiro: Elsevier$c2013
500 $aResumo P1.5.010.
520 $aThe açai drink is consumed habitually by populations of northern Brazil, but one of the major bottlenecks in the production of this drink is the seasonality of fruit production. Hence the needs to study the influence of cold storage on the transport of fruits from distant locations, such as the archipelago of Bailique (AP, Brazil) until the consumer centers. In this context, fruits collected and packaged under refrigeration and room temperatures were transported by boat for twelve hours and were subsequently processed in a mixer. Sensory analysis was performed in two consecutive days and the samples were stored under refrigeration. This analysis was performed by affective method with global acceptance (n=54) and the samples presented in a balanced way. It was used a hedonic scale with 9 points, ranging from like extremely (9) to dislike extremely (1). The results show that cold storage of the fruits affected significantly (p=0.002467) the acceptance of beverages in both two days of sensory evaluation. On the first day, the drink originated from fruits transported at cold storage received note 8 (liked a lot), while the drink from fruits at room temperature reached grade 7 (like moderately). On the second day of evaluation, the drink from refrigerated fruits received note 7 (like moderately) and drink from fruits stored at room temperature obtained note 5 (indifferent). Considering the type of preservation of fruits, no sensory difference was detected between the drinks from refrigerated fruits served on the two consecutive days, as well as no significant difference in drink of fruits transported at room temperature in this same period. It was concluded that açai fruits collected in regions distant from the consumer center, but kept under refrigeration, produce a drink with a considerable acceptance level, and they could be an alternative for supply of raw material during the off season.
650 $aAçaí
650 $aBebida
650 $aEuterpe Oleracea
650 $aPalmeira oleaginosa
653 $aAceitação
653 $aSazonalidade
700 1 $aCABRAL, L. M. C.
700 1 $aCOELHO, E. A. A.
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Registro original: |
Embrapa Amapá (CPAF-AP) |
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Registro Completo
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Biblioteca(s): |
Embrapa Rondônia. |
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Data corrente: |
30/10/2020 |
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Data da última atualização: |
10/12/2020 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
CRUZ, P. G. da; MARCOLAN, A. L.; RIBEIRO, R. da S. |
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Afiliação: |
PEDRO GOMES DA CRUZ, CPAF-RO; ALAERTO LUIZ MARCOLAN, CPAF-RO; Rodrigo da Silva Ribeiro, Técnico da Usina Santo Antônio. |
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Título: |
Pastagens para produção leiteira. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
In: SALMAN, A. K. D.; PFEIFER, L. F. M. (Ed.). Pecuária leiteira na Amazônia. Brasília, DF: Embrapa, 2020. |
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Páginas: |
Cap. 14, p. 319-343. |
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ISBN: |
978-65-86056-57-0 |
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Idioma: |
Português |
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Conteúdo: |
De forma geral, apesar de sua importância, nos últimos anos houve pouca evolução nas tecnologias de manejo das pastagens, as quais são conduzidas com pouco uso de insumos e baixo investimento financeiro. Assim, apresentaremos neste capítulo as principais tecnologias para a melhoria das pastagens utilizadas nos sistemas de produção leiteira na Região Amazônica. |
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Thesagro: |
Adoção de Inovações; Manejo; Pastagem; Produção Leiteira; Transferência de Tecnologia. |
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Thesaurus NAL: |
Amazonia; Innovation adoption; Milk production; Pasture management; Technology transfer. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/217366/1/cpafro-18467.pdf
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Marc: |
LEADER 01234naa a2200289 a 4500
001 2126181
005 2020-12-10
008 2020 bl uuuu u00u1 u #d
020 $a978-65-86056-57-0
100 1 $aCRUZ, P. G. da
245 $aPastagens para produção leiteira.$h[electronic resource]
260 $c2020
300 $aCap. 14, p. 319-343.
520 $aDe forma geral, apesar de sua importância, nos últimos anos houve pouca evolução nas tecnologias de manejo das pastagens, as quais são conduzidas com pouco uso de insumos e baixo investimento financeiro. Assim, apresentaremos neste capítulo as principais tecnologias para a melhoria das pastagens utilizadas nos sistemas de produção leiteira na Região Amazônica.
650 $aAmazonia
650 $aInnovation adoption
650 $aMilk production
650 $aPasture management
650 $aTechnology transfer
650 $aAdoção de Inovações
650 $aManejo
650 $aPastagem
650 $aProdução Leiteira
650 $aTransferência de Tecnologia
700 1 $aMARCOLAN, A. L.
700 1 $aRIBEIRO, R. da S.
773 $tIn: SALMAN, A. K. D.; PFEIFER, L. F. M. (Ed.). Pecuária leiteira na Amazônia. Brasília, DF: Embrapa, 2020.
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Registro original: |
Embrapa Rondônia (CPAF-RO) |
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