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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amapá. |
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Data corrente: |
27/06/2017 |
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Data da última atualização: |
16/06/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BEZERRA, V. S.; FREITAS-SILVA, O.; DAMASCENO, L. F.; MAMEDE, A. M. G. N.; CABRAL, L. M. C. |
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Afiliação: |
VALERIA SALDANHA BEZERRA, CPAF-AP; OTNIEL FREITAS SILVA, CTAA; LEANDRO FERNANDES DAMASCENO, CPAF-AP; ALEXANDRA MARA GOULART NUNES MAMEDE, Embrapa Agroindústria de Alimentos; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Sensory analysis and consumers studies of açai beverage after thermal, chlorine and ozone treatments of the fruits. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 41, n. 3, p. 1-13, June, 2017. |
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ISSN: |
1745-4549 |
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DOI: |
http://dx.doi.org/10.1111/jfpp.12961 |
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Idioma: |
Inglês |
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Conteúdo: |
Açai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For Açai there is still a need for improving sanitizing processes, making it more effective, reducing the microbiological contamination without affecting either the physicochemical and sensory characteristics of final product. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L-1 chlorination and 4 mg/L-1 aqueous ozonation) were applied to fruits in order to evaluated their anthocyanins content and also processed beverages for coloring, sensory characteristics, and their purchase intentions. Ozonated fruits exhibited less anthocyanins content and beverage originated from this process showed higher color difference from the traditional beverage. Consumers could not distinguish among beverages processed thermally and sanitized by chlorination. Beverage from blanched fruits in both temperatures obtained good notes and positive purchase intention. |
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Palavras-Chave: |
Phytosanitary treatment. |
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Thesagro: |
Açai; Análise de alimento; Tratamento fitossanitário. |
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Thesaurus Nal: |
food analysis. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/161084/1/CPAF-AP-2017-Sensory-analysis-and-consumers.pdf
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Marc: |
LEADER 01906naa a2200253 a 4500
001 2071541
005 2023-06-16
008 2017 bl uuuu u00u1 u #d
022 $a1745-4549
024 7 $ahttp://dx.doi.org/10.1111/jfpp.12961$2DOI
100 1 $aBEZERRA, V. S.
245 $aSensory analysis and consumers studies of açai beverage after thermal, chlorine and ozone treatments of the fruits.$h[electronic resource]
260 $c2017
520 $aAçai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For Açai there is still a need for improving sanitizing processes, making it more effective, reducing the microbiological contamination without affecting either the physicochemical and sensory characteristics of final product. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L-1 chlorination and 4 mg/L-1 aqueous ozonation) were applied to fruits in order to evaluated their anthocyanins content and also processed beverages for coloring, sensory characteristics, and their purchase intentions. Ozonated fruits exhibited less anthocyanins content and beverage originated from this process showed higher color difference from the traditional beverage. Consumers could not distinguish among beverages processed thermally and sanitized by chlorination. Beverage from blanched fruits in both temperatures obtained good notes and positive purchase intention.
650 $afood analysis
650 $aAçai
650 $aAnálise de alimento
650 $aTratamento fitossanitário
653 $aPhytosanitary treatment
700 1 $aFREITAS-SILVA, O.
700 1 $aDAMASCENO, L. F.
700 1 $aMAMEDE, A. M. G. N.
700 1 $aCABRAL, L. M. C.
773 $tJournal of Food Processing and Preservation$gv. 41, n. 3, p. 1-13, June, 2017.
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Registro original: |
Embrapa Amapá (CPAF-AP) |
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| Registros recuperados : 1 | |
| 1. |  | BEZERRA, V. S.; FREITAS-SILVA, O.; DAMASCENO, L. F.; MAMEDE, A. M. G. N.; CABRAL, L. M. C. Sensory analysis and consumers studies of açai beverage after thermal, chlorine and ozone treatments of the fruits. Journal of Food Processing and Preservation, v. 41, n. 3, p. 1-13, June, 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Amapá. |
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| Registros recuperados : 1 | |
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