01524nam a2200193 a 450000100080000000500110000800800410001910000190006024501230007926002260020250000440042852007200047265000240119265300380121665300150125470000220126970000200129170000190131120573032017-02-14       2016    bl uuuu     u00u1 u    #d1 aRIBEIRO, L. O.  aEffect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend.h[electronic resource]  aIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais... Gramado: SBCTA Regionalc2016  aFood: the tree that sustains life. 922.  aIn this study, the effect of ultrasound processing on the quality parameters of a banana, strawberry and juçara juice blend was evaluated. A central composite rotational design was performed in which the processing power (73.5 to 250 Watts) and time (7 to 36 minutes) were selected as independent variables. The blend was sonicated and then pH, acidity, soluble solids and anthocyanins were evaluated as experimental design responses. It was observed anthocyanins retention of at least 86% in the sonicated fruit juice blends and there was no significant variation in pH, titrable acidity and soluble solids content. Therefore, the ultrasound may become a potential technology for fruit juice blends stabilization.  aexperimental design  aPhysical-chemical characteristics  aUltrasound1 aBRIGIDA, A. I. S.1 aMATTA, V. M. da1 aFREITAS, S. P.