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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
18/06/2021 |
Data da última atualização: |
24/06/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MARTINS, I. B. A.; BARBOSA, I. de C. C.; ROSENTHAL, A.; ARES, G.; DELIZA, R. |
Afiliação: |
INAYARA BEATRIZ ARAUJO MARTINS, Universidade Federal Rural do Rio de Janeiro (UFRRJ); ISADORA DE CARVALHO COSTA BARBOSA, Universidade Federal Rural do Rio de Janeiro (UFRRJ); AMAURI ROSENTHAL, CTAA; GASTÓN ARES, Universidad de la Republica, Pando, Uruguay; ROSIRES DELIZA, CTAA. |
Título: |
Development of tropical mixed juice with low added-sugar content: Sensory and nutritional aspects. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Food Science and Technology International, 2021. p. 1-11. |
DOI: |
https://doi.org/10.1177/10820132211020844 |
Idioma: |
Inglês |
Notas: |
First Published. |
Conteúdo: |
The aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated their overall liking using a 9-point hedonic scale and described their sensory characteristics using a Check-all-that-apply question. In addition, the functional properties of the juices were evaluated by analyzing vitamin C, total phenolic compounds and antioxidant capacity. Results showed that the addition of sugar and fruit composition affected the sensory characteristics and consumer liking of the formulations. Samples without added sugar and with higher melon concentration showed lower liking scores (p?0.05). In addition, the highest concentration of acerola had a positive effect on nutritional characteristics. The formulation with 50% of fruit pulp (60% of cashew apple, 30% of acerola and 10% of melon), 47% of water, and 3% of added sugar achieved the best results. The effect of aroma on sweetness perception was investigated by adding identical to natural aromas of melon, apple and pineapple to the selected formulation. However, aroma did not significantly modify sweetness perception, evaluated using a rate-all-that-apply question. |
Palavras-Chave: |
Antioxidant capacity; Check-all-that-apply (CATA); Consumer study; Cross-modal interactions; Rate-all-that-apply (RATA). |
Thesaurus Nal: |
Food technology. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02203naa a2200265 a 4500 001 2132413 005 2021-06-24 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1177/10820132211020844$2DOI 100 1 $aMARTINS, I. B. A. 245 $aDevelopment of tropical mixed juice with low added-sugar content$bSensory and nutritional aspects.$h[electronic resource] 260 $c2021 500 $aFirst Published. 520 $aThe aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated their overall liking using a 9-point hedonic scale and described their sensory characteristics using a Check-all-that-apply question. In addition, the functional properties of the juices were evaluated by analyzing vitamin C, total phenolic compounds and antioxidant capacity. Results showed that the addition of sugar and fruit composition affected the sensory characteristics and consumer liking of the formulations. Samples without added sugar and with higher melon concentration showed lower liking scores (p?<?0.05). In addition, the highest concentration of acerola had a positive effect on nutritional characteristics. The formulation with 50% of fruit pulp (60% of cashew apple, 30% of acerola and 10% of melon), 47% of water, and 3% of added sugar achieved the best results. The effect of aroma on sweetness perception was investigated by adding identical to natural aromas of melon, apple and pineapple to the selected formulation. However, aroma did not significantly modify sweetness perception, evaluated using a rate-all-that-apply question. 650 $aFood technology 653 $aAntioxidant capacity 653 $aCheck-all-that-apply (CATA) 653 $aConsumer study 653 $aCross-modal interactions 653 $aRate-all-that-apply (RATA) 700 1 $aBARBOSA, I. de C. C. 700 1 $aROSENTHAL, A. 700 1 $aARES, G. 700 1 $aDELIZA, R. 773 $tFood Science and Technology International, 2021. p. 1-11.
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Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
Biblioteca(s): |
Embrapa Solos. |
Data corrente: |
30/05/2022 |
Data da última atualização: |
30/05/2022 |
Autoria: |
URQUIAGA, S.; ALVES, B. J. R.; CAMPOS, D. V. B. de; BODDEY, R. M. |
Afiliação: |
SEGUNDO SACRAMENTO U CABALLERO, CNPAB; BRUNO JOSE RODRIGUES ALVES, CNPAB; DAVID VILAS BOAS DE CAMPOS, CNPS; ROBERT MICHAEL BODDEY, CNPAB. |
Título: |
Aplicação de técnicas de 13C em estudos de sequestro de C em solos agrícolas. |
Ano de publicação: |
2006 |
Fonte/Imprenta: |
In: ALVES, B. J. R.; URQUIAGA, S.; AITA, C.; BODDEY, R. M.; JANTALIA, C. P.; CAMARGO, F. A. O. (ed.). Manejo de sistemas agrícolas: impacto do seqüestro de C e nas emissões de gases de efeito estufa. Porto Alegre: Genesis, 2006. cap. 1, p. 13-33. |
Idioma: |
Português |
Thesagro: |
Carbono; Matéria Orgânica; Solo. |
Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
Marc: |
LEADER 00714naa a2200181 a 4500 001 2143554 005 2022-05-30 008 2006 bl uuuu u00u1 u #d 100 1 $aURQUIAGA, S. 245 $aAplicação de técnicas de 13C em estudos de sequestro de C em solos agrícolas. 260 $c2006 650 $aCarbono 650 $aMatéria Orgânica 650 $aSolo 700 1 $aALVES, B. J. R. 700 1 $aCAMPOS, D. V. B. de 700 1 $aBODDEY, R. M. 773 $tIn: ALVES, B. J. R.; URQUIAGA, S.; AITA, C.; BODDEY, R. M.; JANTALIA, C. P.; CAMARGO, F. A. O. (ed.). Manejo de sistemas agrícolas: impacto do seqüestro de C e nas emissões de gases de efeito estufa. Porto Alegre: Genesis, 2006. cap. 1, p. 13-33.
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