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Registro Completo |
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
26/02/2010 |
Data da última atualização: |
14/06/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MAMEDE, M. E. O.; MIRANDA, M. P. S.; RITZINGER, R.; GODOY, R. C. B. de; VELOZO, E. S. |
Afiliação: |
MARIA EUGÊNIA DE OLIVEIRA MAMEDE, UFBA; MARCOS PAULO DE SOUZA MIRANDA, UFBA; ROGERIO RITZINGER, CNPMF; ROSSANA CATIE BUENO DE GODOY, CNPF; EUDES DA SILVA VELOZO, UFBA. |
Título: |
Physico-chemical and sensorial evaluation of new varieties of acerola. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
British Food Journal,United Kingdom, v. 111, n. 4, p. 387-395, 2009. |
ISSN: |
0007-070X |
Idioma: |
Inglês |
Notas: |
DOI 10.1108/00070700910951867 |
Conteúdo: |
Purpose ? The purpose of this paper is to evaluate the chemical, physical and sensory composition of three new varieties of acerola (Rubra, Cabocla and CMF 017). Design/methodology/approach ? The samples of ripe acerola were collected from the Active Germoplasm Bank of Embrapa Cassava and Tropical Fruits ? Cruz das Almas/Bahia, from the species Malpighia emarginata DC and analyzed by using standard methods. Findings ? The findings were that the Rubra variety stood out among the others in terms of flavour and purchasing intention, probably due to its pH 3.60, total acid (0.83 percent malic acid) and Vitamin C (911.97 g ascorbic acid/100 g) which gave the variety a less acidic flavour. As regards size, the average acceptability of this variety was 6.01, statistically different from Cabocla (8.08). Total anthocyanins were also found to be the highest, 76.7 mg/100 g and therefore the antioxidant activity of the peel was greater (85 percent) compared with the other varieties, though not differing statistically from the CMF 017 variety. According to these results, the Rubra variety is the one which should be of most interest to producers. Practical implications ? The new variety often fails to exceed nutritional and organoleptic characteristics of existing varieties in the market with established acceptance levels. The paper evaluates the chemical and sensorial composition of new varieties of acerola fruit, which could be launched on to the market. It was observed that one particular variety had better sensorial and nutritive quality. Originality/value ? This kind of data is important both for consumers who want to buy the best quality fruit and producers who want to plant more of the better quality variety so that they can gain greater added-value in the commercialization of the fruit. MenosPurpose ? The purpose of this paper is to evaluate the chemical, physical and sensory composition of three new varieties of acerola (Rubra, Cabocla and CMF 017). Design/methodology/approach ? The samples of ripe acerola were collected from the Active Germoplasm Bank of Embrapa Cassava and Tropical Fruits ? Cruz das Almas/Bahia, from the species Malpighia emarginata DC and analyzed by using standard methods. Findings ? The findings were that the Rubra variety stood out among the others in terms of flavour and purchasing intention, probably due to its pH 3.60, total acid (0.83 percent malic acid) and Vitamin C (911.97 g ascorbic acid/100 g) which gave the variety a less acidic flavour. As regards size, the average acceptability of this variety was 6.01, statistically different from Cabocla (8.08). Total anthocyanins were also found to be the highest, 76.7 mg/100 g and therefore the antioxidant activity of the peel was greater (85 percent) compared with the other varieties, though not differing statistically from the CMF 017 variety. According to these results, the Rubra variety is the one which should be of most interest to producers. Practical implications ? The new variety often fails to exceed nutritional and organoleptic characteristics of existing varieties in the market with established acceptance levels. The paper evaluates the chemical and sensorial composition of new varieties of acerola fruit, which could be launched on to the market. It was observed that one particu... Mostrar Tudo |
Thesaurus Nal: |
Brazil; fruits; vitamins. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
Marc: |
LEADER 02471naa a2200229 a 4500 001 1658996 005 2023-06-14 008 2009 bl uuuu u00u1 u #d 022 $a0007-070X 100 1 $aMAMEDE, M. E. O. 245 $aPhysico-chemical and sensorial evaluation of new varieties of acerola.$h[electronic resource] 260 $c2009 500 $aDOI 10.1108/00070700910951867 520 $aPurpose ? The purpose of this paper is to evaluate the chemical, physical and sensory composition of three new varieties of acerola (Rubra, Cabocla and CMF 017). Design/methodology/approach ? The samples of ripe acerola were collected from the Active Germoplasm Bank of Embrapa Cassava and Tropical Fruits ? Cruz das Almas/Bahia, from the species Malpighia emarginata DC and analyzed by using standard methods. Findings ? The findings were that the Rubra variety stood out among the others in terms of flavour and purchasing intention, probably due to its pH 3.60, total acid (0.83 percent malic acid) and Vitamin C (911.97 g ascorbic acid/100 g) which gave the variety a less acidic flavour. As regards size, the average acceptability of this variety was 6.01, statistically different from Cabocla (8.08). Total anthocyanins were also found to be the highest, 76.7 mg/100 g and therefore the antioxidant activity of the peel was greater (85 percent) compared with the other varieties, though not differing statistically from the CMF 017 variety. According to these results, the Rubra variety is the one which should be of most interest to producers. Practical implications ? The new variety often fails to exceed nutritional and organoleptic characteristics of existing varieties in the market with established acceptance levels. The paper evaluates the chemical and sensorial composition of new varieties of acerola fruit, which could be launched on to the market. It was observed that one particular variety had better sensorial and nutritive quality. Originality/value ? This kind of data is important both for consumers who want to buy the best quality fruit and producers who want to plant more of the better quality variety so that they can gain greater added-value in the commercialization of the fruit. 650 $aBrazil 650 $afruits 650 $avitamins 700 1 $aMIRANDA, M. P. S. 700 1 $aRITZINGER, R. 700 1 $aGODOY, R. C. B. de 700 1 $aVELOZO, E. S. 773 $tBritish Food Journal,United Kingdom$gv. 111, n. 4, p. 387-395, 2009.
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Embrapa Mandioca e Fruticultura (CNPMF) |
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Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
11/09/2004 |
Data da última atualização: |
22/06/2022 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
MARTINS, M. L. A.; CASTRO, F. T.; OLIVEIRA, F. P.; CUNHA, A. C.; AUGUSTA, I. M.; AMORIM, E.; BORGES, S. V.; CAVALCANTI, N. de B. |
Afiliação: |
NILTON DE BRITO CAVALCANTI, CPATSA. |
Título: |
Alterações físico-químicas e microbiológicas do doce de umbu maduro durante o armazenamento. |
Ano de publicação: |
2004 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 19.; 2004, Recife. Anais... Recife: SBCTA, 2004. |
Descrição Física: |
1 CD-ROM. |
Idioma: |
Português |
Conteúdo: |
Este trabalho teve como objetivo monitorar a vida de prateleira desses produtos. |
Palavras-Chave: |
Alteração físico-química; Microbiologica; Umbu maduro. |
Thesagro: |
Doce; Processamento; Spondias Tuberosa. |
Thesaurus NAL: |
Sweets. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CPATSA/30010/1/OPB363.pdf
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Marc: |
LEADER 00949nam a2200289 a 4500 001 1154332 005 2022-06-22 008 2004 bl uuuu u00u1 u #d 100 1 $aMARTINS, M. L. A. 245 $aAlterações físico-químicas e microbiológicas do doce de umbu maduro durante o armazenamento. 260 $aIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 19.; 2004, Recife. Anais... Recife: SBCTA$c2004 300 $c1 CD-ROM. 520 $aEste trabalho teve como objetivo monitorar a vida de prateleira desses produtos. 650 $aSweets 650 $aDoce 650 $aProcessamento 650 $aSpondias Tuberosa 653 $aAlteração físico-química 653 $aMicrobiologica 653 $aUmbu maduro 700 1 $aCASTRO, F. T. 700 1 $aOLIVEIRA, F. P. 700 1 $aCUNHA, A. C. 700 1 $aAUGUSTA, I. M. 700 1 $aAMORIM, E. 700 1 $aBORGES, S. V. 700 1 $aCAVALCANTI, N. de B.
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