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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
18/06/2021 |
Data da última atualização: |
24/06/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MARTINS, I. B. A.; BARBOSA, I. de C. C.; ROSENTHAL, A.; ARES, G.; DELIZA, R. |
Afiliação: |
INAYARA BEATRIZ ARAUJO MARTINS, Universidade Federal Rural do Rio de Janeiro (UFRRJ); ISADORA DE CARVALHO COSTA BARBOSA, Universidade Federal Rural do Rio de Janeiro (UFRRJ); AMAURI ROSENTHAL, CTAA; GASTÓN ARES, Universidad de la Republica, Pando, Uruguay; ROSIRES DELIZA, CTAA. |
Título: |
Development of tropical mixed juice with low added-sugar content: Sensory and nutritional aspects. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Food Science and Technology International, 2021. p. 1-11. |
DOI: |
https://doi.org/10.1177/10820132211020844 |
Idioma: |
Inglês |
Notas: |
First Published. |
Conteúdo: |
The aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated their overall liking using a 9-point hedonic scale and described their sensory characteristics using a Check-all-that-apply question. In addition, the functional properties of the juices were evaluated by analyzing vitamin C, total phenolic compounds and antioxidant capacity. Results showed that the addition of sugar and fruit composition affected the sensory characteristics and consumer liking of the formulations. Samples without added sugar and with higher melon concentration showed lower liking scores (p?0.05). In addition, the highest concentration of acerola had a positive effect on nutritional characteristics. The formulation with 50% of fruit pulp (60% of cashew apple, 30% of acerola and 10% of melon), 47% of water, and 3% of added sugar achieved the best results. The effect of aroma on sweetness perception was investigated by adding identical to natural aromas of melon, apple and pineapple to the selected formulation. However, aroma did not significantly modify sweetness perception, evaluated using a rate-all-that-apply question. |
Palavras-Chave: |
Antioxidant capacity; Check-all-that-apply (CATA); Consumer study; Cross-modal interactions; Rate-all-that-apply (RATA). |
Thesaurus Nal: |
Food technology. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02203naa a2200265 a 4500 001 2132413 005 2021-06-24 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1177/10820132211020844$2DOI 100 1 $aMARTINS, I. B. A. 245 $aDevelopment of tropical mixed juice with low added-sugar content$bSensory and nutritional aspects.$h[electronic resource] 260 $c2021 500 $aFirst Published. 520 $aThe aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated their overall liking using a 9-point hedonic scale and described their sensory characteristics using a Check-all-that-apply question. In addition, the functional properties of the juices were evaluated by analyzing vitamin C, total phenolic compounds and antioxidant capacity. Results showed that the addition of sugar and fruit composition affected the sensory characteristics and consumer liking of the formulations. Samples without added sugar and with higher melon concentration showed lower liking scores (p?<?0.05). In addition, the highest concentration of acerola had a positive effect on nutritional characteristics. The formulation with 50% of fruit pulp (60% of cashew apple, 30% of acerola and 10% of melon), 47% of water, and 3% of added sugar achieved the best results. The effect of aroma on sweetness perception was investigated by adding identical to natural aromas of melon, apple and pineapple to the selected formulation. However, aroma did not significantly modify sweetness perception, evaluated using a rate-all-that-apply question. 650 $aFood technology 653 $aAntioxidant capacity 653 $aCheck-all-that-apply (CATA) 653 $aConsumer study 653 $aCross-modal interactions 653 $aRate-all-that-apply (RATA) 700 1 $aBARBOSA, I. de C. C. 700 1 $aROSENTHAL, A. 700 1 $aARES, G. 700 1 $aDELIZA, R. 773 $tFood Science and Technology International, 2021. p. 1-11.
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Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
Biblioteca(s): |
Embrapa Soja. |
Data corrente: |
16/12/2020 |
Data da última atualização: |
16/12/2020 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
MARIN, D. R.; SOUZA, E. M. G.; MOLINARI, M. D. C.; MARIN, S. R. R.; JOAQUIM, P. I. L.; NEPOMUCENO, A. L.; MERTZ-HENNING, L. M. |
Afiliação: |
Centro Universitário Filadelfia, UNIFIL, Londrina-PR; Centro Universitário Filadelfia, UNIFIL, Londrina-PR; Pós-doutoranda, Embrapa Soja.; SILVANA REGINA ROCKENBACH MARIN, CNPSO; Universidade Estadual de Londrina, UEL, Londrina, PR.; ALEXANDRE LIMA NEPOMUCENO, CNPSO; LILIANE MARCIA MERTZ HENNING, CNPSO. |
Título: |
Análise in silico de transportadores de aminoácidos diferencialmente expressos em sementes de cultivares de soja com variação na coloração do tegumento. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
In: JORNADA ACADÊMICA DA EMBRAPA SOJA, 15., 2020, Londrina. Resumos expandidos... Londrina: Embrapa Soja, 2020. 244 p. (Embrapa Soja. Documentos, 429). |
Páginas: |
p. 119-126 |
Série: |
(Embrapa Soja. Documentos, 429). |
Idioma: |
Português |
Notas: |
Artigo de acesso aberto. |
Palavras-Chave: |
Análise in silico; Variação na coloração. |
Thesagro: |
Aminoácido; Semente; Soja; Tegumento. |
Thesaurus NAL: |
Amino acids; Color; Cultivars; Seeds; Soybeans. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
Marc: |
LEADER 01144nam a2200337 a 4500 001 2128230 005 2020-12-16 008 2020 bl uuuu u00u1 u #d 100 1 $aMARIN, D. R. 245 $aAnálise in silico de transportadores de aminoácidos diferencialmente expressos em sementes de cultivares de soja com variação na coloração do tegumento.$h[electronic resource] 260 $aIn: JORNADA ACADÊMICA DA EMBRAPA SOJA, 15., 2020, Londrina. Resumos expandidos... Londrina: Embrapa Soja, 2020. 244 p. (Embrapa Soja. Documentos, 429).$c2020 300 $ap. 119-126 490 $a(Embrapa Soja. Documentos, 429). 500 $aArtigo de acesso aberto. 650 $aAmino acids 650 $aColor 650 $aCultivars 650 $aSeeds 650 $aSoybeans 650 $aAminoácido 650 $aSemente 650 $aSoja 650 $aTegumento 653 $aAnálise in silico 653 $aVariação na coloração 700 1 $aSOUZA, E. M. G. 700 1 $aMOLINARI, M. D. C. 700 1 $aMARIN, S. R. R. 700 1 $aJOAQUIM, P. I. L. 700 1 $aNEPOMUCENO, A. L. 700 1 $aMERTZ-HENNING, L. M.
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