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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
10/07/2013 |
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Data da última atualização: |
19/05/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MAMEDE, M. E. de O.; CARVALHO, L. D. de; VIANA, E. de S.; OLIVEIRA, L. A. de; SOARES FILHO, W. dos S.; RITZINGER, R. |
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Afiliação: |
MARIA EUGÊNIA DE OLIVEIRA MAMEDE, UFBA; LEONARDO DIB DE CARVALHO, UFBA; ELISETH DE SOUZA VIANA, CNPMF; LUCIANA ALVES DE OLIVEIRA, CNPMF; WALTER DOS SANTOS SOARES FILHO, CNPMF; ROGERIO RITZINGER, CNPMF. |
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Título: |
Production of Dietetic Jam of Umbu-Caja (Spondias sp.) : Physical, Physicochemical and Sensorial Evaluations. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Food and Nutrition Sciences, v.4, p.461-468, 2013. |
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ISSN: |
2157-9458 |
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Idioma: |
Inglês |
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Conteúdo: |
The umbucajazeira is specie native to the Brazilian Northeast semiarid areas, which is economically explored based on the fruit. The fruit has a high agroindustrial potential, mainly for jam production. The aim of this study was to evaluate through sensorial analysis, two formulations of umbu-caja jams: a dietetic one with xylitol, used as an option for sub- stitution of the sugars, and a conventional one. The proportion of 50:50:0.5 (pulp/sugar/pectin or pulp/xylitol/pectin) was used for jam processing. The mixture was concentrated up to reach 65° Brix. The jams were evaluated by 50 non-trained tasters, through a hedonic scale of nine points, whereas the following attributes were used: appearance, color, flavor, aroma and texture. The results of the physical and physicochemical analysis showed that the characteris- tics of jams prepared with sucrose are close to the ones made with xylitol, except for the total sugars and the energetic value. The jams had pH values ranging between 2.37 and 2.92; titratable acidity varying between 0.56 and 0.78 g citric acid/100 g pulp; soluble solids ranging between 60.92° and 65.08° Brix, respectively. A tendency for yellow color was noticed by the color analysis. Jam diet had the highest scores for appearance (7.4 - 7.7). No significant differences (p > 0.05) were obtained to flavor and texture. The fruit of the umbucajazeira showed to be adequate for jam manufature since they had good sensorial acceptance. The use of xylitol was satisfactory for obtaining a product with jam charac- teristics similar to the conventional jam, but with lower energetic value. MenosThe umbucajazeira is specie native to the Brazilian Northeast semiarid areas, which is economically explored based on the fruit. The fruit has a high agroindustrial potential, mainly for jam production. The aim of this study was to evaluate through sensorial analysis, two formulations of umbu-caja jams: a dietetic one with xylitol, used as an option for sub- stitution of the sugars, and a conventional one. The proportion of 50:50:0.5 (pulp/sugar/pectin or pulp/xylitol/pectin) was used for jam processing. The mixture was concentrated up to reach 65° Brix. The jams were evaluated by 50 non-trained tasters, through a hedonic scale of nine points, whereas the following attributes were used: appearance, color, flavor, aroma and texture. The results of the physical and physicochemical analysis showed that the characteris- tics of jams prepared with sucrose are close to the ones made with xylitol, except for the total sugars and the energetic value. The jams had pH values ranging between 2.37 and 2.92; titratable acidity varying between 0.56 and 0.78 g citric acid/100 g pulp; soluble solids ranging between 60.92° and 65.08° Brix, respectively. A tendency for yellow color was noticed by the color analysis. Jam diet had the highest scores for appearance (7.4 - 7.7). No significant differences (p > 0.05) were obtained to flavor and texture. The fruit of the umbucajazeira showed to be adequate for jam manufature since they had good sensorial acceptance. The use of xylitol was satisfact... Mostrar Tudo |
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Palavras-Chave: |
Análise sensorial; Umbu-Cajá. |
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Thesaurus Nal: |
Spondias; Xylitol. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02343naa a2200241 a 4500
001 1961746
005 2023-05-19
008 2013 bl uuuu u00u1 u #d
022 $a2157-9458
100 1 $aMAMEDE, M. E. de O.
245 $aProduction of Dietetic Jam of Umbu-Caja (Spondias sp.)$bPhysical, Physicochemical and Sensorial Evaluations.$h[electronic resource]
260 $c2013
520 $aThe umbucajazeira is specie native to the Brazilian Northeast semiarid areas, which is economically explored based on the fruit. The fruit has a high agroindustrial potential, mainly for jam production. The aim of this study was to evaluate through sensorial analysis, two formulations of umbu-caja jams: a dietetic one with xylitol, used as an option for sub- stitution of the sugars, and a conventional one. The proportion of 50:50:0.5 (pulp/sugar/pectin or pulp/xylitol/pectin) was used for jam processing. The mixture was concentrated up to reach 65° Brix. The jams were evaluated by 50 non-trained tasters, through a hedonic scale of nine points, whereas the following attributes were used: appearance, color, flavor, aroma and texture. The results of the physical and physicochemical analysis showed that the characteris- tics of jams prepared with sucrose are close to the ones made with xylitol, except for the total sugars and the energetic value. The jams had pH values ranging between 2.37 and 2.92; titratable acidity varying between 0.56 and 0.78 g citric acid/100 g pulp; soluble solids ranging between 60.92° and 65.08° Brix, respectively. A tendency for yellow color was noticed by the color analysis. Jam diet had the highest scores for appearance (7.4 - 7.7). No significant differences (p > 0.05) were obtained to flavor and texture. The fruit of the umbucajazeira showed to be adequate for jam manufature since they had good sensorial acceptance. The use of xylitol was satisfactory for obtaining a product with jam charac- teristics similar to the conventional jam, but with lower energetic value.
650 $aSpondias
650 $aXylitol
653 $aAnálise sensorial
653 $aUmbu-Cajá
700 1 $aCARVALHO, L. D. de
700 1 $aVIANA, E. de S.
700 1 $aOLIVEIRA, L. A. de
700 1 $aSOARES FILHO, W. dos S.
700 1 $aRITZINGER, R.
773 $tFood and Nutrition Sciences$gv.4, p.461-468, 2013.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Meio-Norte. Para informações adicionais entre em contato com cpamn.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Meio-Norte. |
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Data corrente: |
03/05/2017 |
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Data da última atualização: |
18/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
RIBEIRO, A. de A.; ANDRADE JUNIOR, A. S. de; SILVA, E. M. da; SIMEÃO, M.; BASTOS, E. A. |
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Afiliação: |
AURELIANO DE ALBUQUERQUE RIBEIRO, UFC; ADERSON SOARES DE ANDRADE JUNIOR, CPAMN; EVERALDO MOREIRA DA SILVA, UFPI; MARCELO SIMEÃO, UFPI; EDSON ALVES BASTOS, CPAMN. |
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Título: |
Comparação entre dados meteorológicos obtidos por estações convencionais e automáticas no Estado do Piauí, Brasil. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Irriga, Botucatu, v. 22, n. 1, p. 220-235, jan./mar. 2017. |
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ISSN: |
1808-3765 |
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Idioma: |
Português |
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Conteúdo: |
O registro de elementos climáticos é efetuado por estações meteorológicas convencionais e automáticas. Porém, por questões operacionais e de custo, as estações automáticas estão substituindo as convencionais. Contudo, para que as séries de dados dessas estações sejam únicas, há a necessidade de estudos comparativos entre as duas estações. O estudo teve como objetivo comparar dados meteorológicos obtidos por estações convencionais (EMC) e automáticas (EMA) em municípios do Estado do Piauí (Paulistana, Picos, São João do Piauí, Floriano, Parnaíba e Piripiri). |
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Palavras-Chave: |
Agrometeorologia; Elementos climáticos; Sensores. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01275naa a2200217 a 4500
001 2069177
005 2022-05-18
008 2017 bl uuuu u00u1 u #d
022 $a1808-3765
100 1 $aRIBEIRO, A. de A.
245 $aComparação entre dados meteorológicos obtidos por estações convencionais e automáticas no Estado do Piauí, Brasil.$h[electronic resource]
260 $c2017
520 $aO registro de elementos climáticos é efetuado por estações meteorológicas convencionais e automáticas. Porém, por questões operacionais e de custo, as estações automáticas estão substituindo as convencionais. Contudo, para que as séries de dados dessas estações sejam únicas, há a necessidade de estudos comparativos entre as duas estações. O estudo teve como objetivo comparar dados meteorológicos obtidos por estações convencionais (EMC) e automáticas (EMA) em municípios do Estado do Piauí (Paulistana, Picos, São João do Piauí, Floriano, Parnaíba e Piripiri).
653 $aAgrometeorologia
653 $aElementos climáticos
653 $aSensores
700 1 $aANDRADE JUNIOR, A. S. de
700 1 $aSILVA, E. M. da
700 1 $aSIMEÃO, M.
700 1 $aBASTOS, E. A.
773 $tIrriga, Botucatu$gv. 22, n. 1, p. 220-235, jan./mar. 2017.
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