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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
26/02/2010 |
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Data da última atualização: |
14/06/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MAMEDE, M. E. O.; MIRANDA, M. P. S.; RITZINGER, R.; GODOY, R. C. B. de; VELOZO, E. S. |
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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. |
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Título: |
Physico-chemical and sensorial evaluation of new varieties of acerola. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
British Food Journal,United Kingdom, v. 111, n. 4, p. 387-395, 2009. |
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ISSN: |
0007-070X |
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Idioma: |
Inglês |
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Notas: |
DOI 10.1108/00070700910951867 |
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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 |
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Thesaurus Nal: |
Brazil; fruits; vitamins. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02471naa a2200229 a 4500
001 1658996
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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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| 2. |  | MAMEDE, M. E. O.; MIRANDA, M. P. S.; RITZINGER, R.; GODOY, R. C. B. de; VELOZO, E. S. Physico-chemical and sensorial evaluation of new varieties of acerola. British Food Journal,United Kingdom, v. 111, n. 4, p. 387-395, 2009. DOI 10.1108/00070700910951867| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| Registros recuperados : 2 | |
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