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| Registros recuperados : 33 | |
| 9. |  | MATSUURA, F. C. A. U.; FOLEGATTI, M. I. da S.; CARDOSO, R. L.; FERREIRA, D. C. Sensory acceptance of mixed nectar of papaya, passion fruit and acerola. Scientia Agricola, Piracicaba, v. 61, n. 6, p. 604-608, nov./dez., 2004.| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 12. | | CARDOSO, R. L.; ONIGENO, A. E.; COSTA, J. A.; SANTIAGO, S. M. Influencia de diferentes temperaturas de estocagem no teor de acidez total, solidos soluveis totais e pH do jambo (Eugenia malaccensis L.) Magistra, Cruz das Almas, v.12, n.1/2, p.5-9, 2000| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 14. | | BORBA, R. da S.; GARCIA, M. S.; KOVALESKI, A.; COMIOTTO, A.; CARDOSO, R. L. Biologia e exigências térmicas de Trichogramma pretiosum Riley (Hymenoptera: Trichogrammatidae) sobre o ovos de Bonagota cranaodes (Meyrick) (Lepidoptera: Tortricidae). Ciência Rural, Santa Maria, v. 36, n. 5, p. 1345-1352, 2006.| Biblioteca(s): Embrapa Uva e Vinho. |
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| 15. | | SANTOS, S. B. dos; CARDOSO, R. L.; PEREIRA, M. E. C.; SILVA, S. de O. Características de rendimento e resistência ao despencamento de frutos de genótipos de bananeira. Magistra, Cruz das Almas-BA, v. 20, n.2, p. 167-171, abr./jun., 2008.| Biblioteca(s): Embrapa Semiárido. |
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| 20. | | MATSUURA, F. C. A. U.; MATSUURA, M. I. da S. F.; CARDOSO, R. L.; FERREIRA, D. C. Sensory acceptance of mixed nectar of papaya, passion fruit and acerola. Scientia Agricola, Piracicaba, v. 61, n. 6, p. 604-608, nov./dez. 2004.| Biblioteca(s): Embrapa Meio Ambiente. |
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| Registros recuperados : 33 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Meio Ambiente. Para informações adicionais entre em contato com cnpma.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
25/06/2007 |
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Data da última atualização: |
31/08/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
Internacional - B |
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Autoria: |
MATSUURA, F. C. A. U.; MATSUURA, M. I. da S. F.; CARDOSO, R. L.; FERREIRA, D. C. |
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Afiliação: |
FERNANDO CESAR AKIRA U MATSUURA, CNPMF; MARILIA IEDA DA S F MATSUURA, CNPMA; RICARDO LUIS CARDOSO, UFBA; DANIEL COSTA FERREIRA, UFBA. |
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Título: |
Sensory acceptance of mixed nectar of papaya, passion fruit and acerola. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
Scientia Agricola, Piracicaba, v. 61, n. 6, p. 604-608, nov./dez. 2004. |
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Idioma: |
Inglês |
|
Conteúdo: |
Nectars are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a \"ready-to-drink\" product. Recently the market for such products has greatly expanded. Fruit blends present a series of advantages, such as the combination of different aromas and flavors and the sum of their nutritional components. The objective of this study was to develop a nectar based on papaya and passion fruit pulps, fortified with the vitamin C present in West Indian cherry pulp, optimizing the formulation using sensory consumer tests and Response Surface Methodology. Eleven formulations were elaborated using different concentrations of papaya and passion fruit pulps and sucrose, and maintaining the concentration of West Indian cherry pulp constant. The sensory tests were carried out with 22 consumers using a structured 9-point hedonic scale to evaluate overall acceptance and a 5-point intention to buy scale to evaluate this attribute. The acceptance means were submitted to a regression analysis, first calculating a polynomial quadratic equation and testing the lack of adjustment and significance of each parameter. A predictive model was adjusted considering only those parameters where p?0.05, and a Response Surface drawn. The Response Surface indicated that the sensory acceptance of the nectars was positively affected by increases in the concentrations of papaya pulp and sucrose. The product presented good sensory acceptance suggesting good commercial potential. MenosNectars are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a \"ready-to-drink\" product. Recently the market for such products has greatly expanded. Fruit blends present a series of advantages, such as the combination of different aromas and flavors and the sum of their nutritional components. The objective of this study was to develop a nectar based on papaya and passion fruit pulps, fortified with the vitamin C present in West Indian cherry pulp, optimizing the formulation using sensory consumer tests and Response Surface Methodology. Eleven formulations were elaborated using different concentrations of papaya and passion fruit pulps and sucrose, and maintaining the concentration of West Indian cherry pulp constant. The sensory tests were carried out with 22 consumers using a structured 9-point hedonic scale to evaluate overall acceptance and a 5-point intention to buy scale to evaluate this attribute. The acceptance means were submitted to a regression analysis, first calculating a polynomial quadratic equation and testing the lack of adjustment and significance of each parameter. A predictive model was adjusted considering only those parameters where p?0.05, and a Response Surface drawn. The Response Surface indicated that the sensory acceptance of the nectars was positively affected by increases in the concentrations of papaya pulp and sucrose. The product presented good sensory acceptance suggestin... Mostrar Tudo |
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Palavras-Chave: |
Aceitação; Frutas tropicais; Testes sensoriais. |
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Thesagro: |
Análise Estatística; Formulação; Néctar; Nutrição. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02242naa a2200241 a 4500
001 1015493
005 2020-08-31
008 2004 bl --- 0-- u #d
100 1 $aMATSUURA, F. C. A. U.
245 $aSensory acceptance of mixed nectar of papaya, passion fruit and acerola.$h[electronic resource]
260 $c2004
520 $aNectars are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a \"ready-to-drink\" product. Recently the market for such products has greatly expanded. Fruit blends present a series of advantages, such as the combination of different aromas and flavors and the sum of their nutritional components. The objective of this study was to develop a nectar based on papaya and passion fruit pulps, fortified with the vitamin C present in West Indian cherry pulp, optimizing the formulation using sensory consumer tests and Response Surface Methodology. Eleven formulations were elaborated using different concentrations of papaya and passion fruit pulps and sucrose, and maintaining the concentration of West Indian cherry pulp constant. The sensory tests were carried out with 22 consumers using a structured 9-point hedonic scale to evaluate overall acceptance and a 5-point intention to buy scale to evaluate this attribute. The acceptance means were submitted to a regression analysis, first calculating a polynomial quadratic equation and testing the lack of adjustment and significance of each parameter. A predictive model was adjusted considering only those parameters where p?0.05, and a Response Surface drawn. The Response Surface indicated that the sensory acceptance of the nectars was positively affected by increases in the concentrations of papaya pulp and sucrose. The product presented good sensory acceptance suggesting good commercial potential.
650 $aAnálise Estatística
650 $aFormulação
650 $aNéctar
650 $aNutrição
653 $aAceitação
653 $aFrutas tropicais
653 $aTestes sensoriais
700 1 $aMATSUURA, M. I. da S. F.
700 1 $aCARDOSO, R. L.
700 1 $aFERREIRA, D. C.
773 $tScientia Agricola, Piracicaba$gv. 61, n. 6, p. 604-608, nov./dez. 2004.
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