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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
28/04/2014 |
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Data da última atualização: |
25/05/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
VIANA, E. de S.; JESUS, J. L. de; REIS, R. C.; ANDRADE, M. V. S. de; SACRAMENTO, C. K. do. |
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Afiliação: |
ELISETH DE SOUZA VIANA, CNPMF; JACIENE LOPES DE JESUS, CNPMF; RONIELLI CARDOSO REIS, CNPMF; MARCOS VINÍCIUS SILVA DE ANDRADE, UFRB; CELIO KERSUL DO SACRAMENTO, UESC. |
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Título: |
Physicochemical and Sensory Characterization of Banana and Araçá-Boi Jam. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Food and Nutrition Sciences, 2014, 5, 733-741 |
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ISSN: |
2157-9458 |
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Idioma: |
Inglês |
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Conteúdo: |
This study evaluated the physicochemical and sensory properties of mixed jam elaborated with banana and araçá-boi. Four banana extract (BE) and araçá-boi (AB) jams were prepared using the following proportions: F1 (70% BE:30% AB), F2 (60% BE:40% AB), F3 (40% BE:60% AB) and F4 (30% BE:70% AB). The jams were analyzed for physicochemical and sensory properties. The sensory acceptance test was performed by 50 panelists who were asked to indicate how much they liked/ disliked the jams based on the following attributes: color, aroma, flavor and texture. The formulations that contained more BE (F1 and F2) showed a lower titratable acidity (TA), higher ratio (SS/TA) and higher total sugar. A global analysis of the internal preference mapping verified that formulations F1 and F2 were preferred for flavor and had good acceptance levels for the other evaluated attributes, which indicated that the consumers favored jams with lower concentrations of AB and higher concentrations of BE. The formulation F1 was considered the most accepted for all attributes evaluated and showed high purchase intent (68%), and was therefore appropriate for industrialization and consumption. |
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Thesagro: |
Banana. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01731naa a2200193 a 4500
001 1985164
005 2023-05-25
008 2014 bl uuuu u00u1 u #d
022 $a2157-9458
100 1 $aVIANA, E. de S.
245 $aPhysicochemical and Sensory Characterization of Banana and Araçá-Boi Jam.$h[electronic resource]
260 $c2014
520 $aThis study evaluated the physicochemical and sensory properties of mixed jam elaborated with banana and araçá-boi. Four banana extract (BE) and araçá-boi (AB) jams were prepared using the following proportions: F1 (70% BE:30% AB), F2 (60% BE:40% AB), F3 (40% BE:60% AB) and F4 (30% BE:70% AB). The jams were analyzed for physicochemical and sensory properties. The sensory acceptance test was performed by 50 panelists who were asked to indicate how much they liked/ disliked the jams based on the following attributes: color, aroma, flavor and texture. The formulations that contained more BE (F1 and F2) showed a lower titratable acidity (TA), higher ratio (SS/TA) and higher total sugar. A global analysis of the internal preference mapping verified that formulations F1 and F2 were preferred for flavor and had good acceptance levels for the other evaluated attributes, which indicated that the consumers favored jams with lower concentrations of AB and higher concentrations of BE. The formulation F1 was considered the most accepted for all attributes evaluated and showed high purchase intent (68%), and was therefore appropriate for industrialization and consumption.
650 $aBanana
700 1 $aJESUS, J. L. de
700 1 $aREIS, R. C.
700 1 $aANDRADE, M. V. S. de
700 1 $aSACRAMENTO, C. K. do
773 $tFood and Nutrition Sciences, 2014, 5, 733-741
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