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dc.creatorSchiassi, Maria Cecília Evangelista Vasconcelos-
dc.creatorCarvalho, Cynara dos Santos-
dc.creatorLago, Amanda Maria Teixeira-
dc.creatorCuri, Paula Nogueira-
dc.creatorPio, Rafael-
dc.creatorQueiroz, Fabiana-
dc.creatorResende, Jaime Vilela de-
dc.creatorSouza, Vanessa Rios de-
dc.date.accessioned2021-06-01T16:57:49Z-
dc.date.available2021-06-01T16:57:49Z-
dc.date.issued2020-10-
dc.identifier.citationSCHIASSI, M. C. E. V. et al. Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water. Food Science and Technology, Campinas, v. 40, n. 4, p. 985-992, Oct./Dec. 2020.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/46438-
dc.description.abstractA new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type.pt_BR
dc.languageen_USpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.rightsAttribution 4.0 International*
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceFood Science and Technologypt_BR
dc.subjectMixture designpt_BR
dc.subjectDesirability functionpt_BR
dc.subjectMixed fruit juice - Sensory acceptancept_BR
dc.subjectProjeto de misturapt_BR
dc.subjectFunção de desejopt_BR
dc.subjectSuco de frutas misto - Aceitação sensorialpt_BR
dc.titleOptimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut waterpt_BR
dc.typeArtigopt_BR
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