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Campo DC | Valor | Idioma |
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dc.creator | Schiassi, Maria Cecília Evangelista Vasconcelos | - |
dc.creator | Carvalho, Cynara dos Santos | - |
dc.creator | Lago, Amanda Maria Teixeira | - |
dc.creator | Curi, Paula Nogueira | - |
dc.creator | Pio, Rafael | - |
dc.creator | Queiroz, Fabiana | - |
dc.creator | Resende, Jaime Vilela de | - |
dc.creator | Souza, Vanessa Rios de | - |
dc.date.accessioned | 2021-06-01T16:57:49Z | - |
dc.date.available | 2021-06-01T16:57:49Z | - |
dc.date.issued | 2020-10 | - |
dc.identifier.citation | SCHIASSI, 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.uri | http://repositorio.ufla.br/jspui/handle/1/46438 | - |
dc.description.abstract | A 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.language | en_US | pt_BR |
dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | pt_BR |
dc.rights | Attribution 4.0 International | * |
dc.rights | acesso aberto | pt_BR |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.source | Food Science and Technology | pt_BR |
dc.subject | Mixture design | pt_BR |
dc.subject | Desirability function | pt_BR |
dc.subject | Mixed fruit juice - Sensory acceptance | pt_BR |
dc.subject | Projeto de mistura | pt_BR |
dc.subject | Função de desejo | pt_BR |
dc.subject | Suco de frutas misto - Aceitação sensorial | pt_BR |
dc.title | Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water | pt_BR |
dc.type | Artigo | pt_BR |
Aparece nas coleções: | DAG - Artigos publicados em periódicos DCA - Artigos publicados em periódicos |
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ARTIGO_Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water.pdf | 1,09 MB | Adobe PDF | Visualizar/Abrir |
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