Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/29799 |
Resumo: | The objective of this study was to use the pulp of the Brazilian Savannah fruits araticum and cagaita to develop new products, and to evaluate their sensory acceptance by children from 7 to 9 years of age. The products developed were: three milk caramel formulations: DP (standard), DA (araticum pulp) and DB (araticum pulp and grated coconut); three cagaita refresher formulations: RP (cagaita pulp), RA (cagaita pulp and orange juice) and RB (cagaita pulp and carrot juice); and a cagaita jam formulation. It was found that the three formulations of milk caramels were equally accepted (p>0.05), whereas the RA refresher was more accepted (p<0.05) than the others (RP and RB). In addition, the cagaita jam received high sensory acceptance scores. All the products developed were well accepted since their acceptability indexes were greater than 70%. There was no influence (p>0.05) of gender on the sensory acceptability of the products evaluated. It was concluded that the products developed showed good acceptability from a sensory point of view, which suggests high market potential. |
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Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)Desenvolvimento e avaliação sensorial de produtos com frutos do Cerrado brasileiro araticum (Annona crassiflora Mart.) e cagaita (Eugenia dysenterica Mart.)Annona crassifloraEugenia dysentericaFrutos do cerradoBrazilian savannah fruitsThe objective of this study was to use the pulp of the Brazilian Savannah fruits araticum and cagaita to develop new products, and to evaluate their sensory acceptance by children from 7 to 9 years of age. The products developed were: three milk caramel formulations: DP (standard), DA (araticum pulp) and DB (araticum pulp and grated coconut); three cagaita refresher formulations: RP (cagaita pulp), RA (cagaita pulp and orange juice) and RB (cagaita pulp and carrot juice); and a cagaita jam formulation. It was found that the three formulations of milk caramels were equally accepted (p>0.05), whereas the RA refresher was more accepted (p<0.05) than the others (RP and RB). In addition, the cagaita jam received high sensory acceptance scores. All the products developed were well accepted since their acceptability indexes were greater than 70%. There was no influence (p>0.05) of gender on the sensory acceptability of the products evaluated. It was concluded that the products developed showed good acceptability from a sensory point of view, which suggests high market potential.O objetivo deste estudo foi utilizar a polpa dos frutos do Cerrado brasileiro araticum e cagaita para desenvolver novos produtos e avaliar a aceitabilidade sensorial por crianças de 7 a 9 anos de idade. Os produtos desenvolvidos foram: três formulações de doce de leite: DP (padrão), DA (com polpa de araticum) e DB (com polpa de araticum e coco ralado); três formulações de refresco de cagaita: RP (polpa de cagaita), RA (polpa de cagaita e suco de laranja) e RB (polpa de cagaita e suco de cenoura); e uma formulação de geleia de cagaita. Verificou-se que as três formulações de doce de leite foram igualmente aceitas (p>0,05), enquanto o refresco RA foi mais aceito (p<0,05) que os demais (RP e RB). Além disso, a geleia de cagaita apresentou elevados escores de aceitação sensorial. Todos os produtos desenvolvidos foram bem aceitos, uma vez que seus índices de aceitabilidade foram maiores que 70%. Não houve influência (p>0,05) do gênero sobre a aceitabilidade sensorial dos produtos avaliados. Conclui-se que os produtos desenvolvidos apresentaram boa aceitabilidade do ponto de vista sensorial, o que sugere um elevado potencial de mercado.Instituto de Tecnologia de Alimentos - ITAL2018-07-27T12:50:31Z2018-07-27T12:50:31Z2016info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfARRUDA, H. R. et al. Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.). Brazilian Journal of Food Technology, Campinas, v. 19, p. 1-7, 2016.http://repositorio.ufla.br/jspui/handle/1/29799Brazilian Journal of Food Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessArruda, Henrique SilvanoBotrel, Diego AlvarengaFernandes, Regiane Victória de BarrosAlmeida, Martha Elisa Ferreira deeng2018-07-27T12:50:31Zoai:localhost:1/29799Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2018-07-27T12:50:31Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.) Desenvolvimento e avaliação sensorial de produtos com frutos do Cerrado brasileiro araticum (Annona crassiflora Mart.) e cagaita (Eugenia dysenterica Mart.) |
title |
Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.) |
spellingShingle |
Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.) Arruda, Henrique Silvano Annona crassiflora Eugenia dysenterica Frutos do cerrado Brazilian savannah fruits |
title_short |
Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.) |
title_full |
Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.) |
title_fullStr |
Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.) |
title_full_unstemmed |
Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.) |
title_sort |
Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.) |
author |
Arruda, Henrique Silvano |
author_facet |
Arruda, Henrique Silvano Botrel, Diego Alvarenga Fernandes, Regiane Victória de Barros Almeida, Martha Elisa Ferreira de |
author_role |
author |
author2 |
Botrel, Diego Alvarenga Fernandes, Regiane Victória de Barros Almeida, Martha Elisa Ferreira de |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Arruda, Henrique Silvano Botrel, Diego Alvarenga Fernandes, Regiane Victória de Barros Almeida, Martha Elisa Ferreira de |
dc.subject.por.fl_str_mv |
Annona crassiflora Eugenia dysenterica Frutos do cerrado Brazilian savannah fruits |
topic |
Annona crassiflora Eugenia dysenterica Frutos do cerrado Brazilian savannah fruits |
description |
The objective of this study was to use the pulp of the Brazilian Savannah fruits araticum and cagaita to develop new products, and to evaluate their sensory acceptance by children from 7 to 9 years of age. The products developed were: three milk caramel formulations: DP (standard), DA (araticum pulp) and DB (araticum pulp and grated coconut); three cagaita refresher formulations: RP (cagaita pulp), RA (cagaita pulp and orange juice) and RB (cagaita pulp and carrot juice); and a cagaita jam formulation. It was found that the three formulations of milk caramels were equally accepted (p>0.05), whereas the RA refresher was more accepted (p<0.05) than the others (RP and RB). In addition, the cagaita jam received high sensory acceptance scores. All the products developed were well accepted since their acceptability indexes were greater than 70%. There was no influence (p>0.05) of gender on the sensory acceptability of the products evaluated. It was concluded that the products developed showed good acceptability from a sensory point of view, which suggests high market potential. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016 2018-07-27T12:50:31Z 2018-07-27T12:50:31Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
ARRUDA, H. R. et al. Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.). Brazilian Journal of Food Technology, Campinas, v. 19, p. 1-7, 2016. http://repositorio.ufla.br/jspui/handle/1/29799 |
identifier_str_mv |
ARRUDA, H. R. et al. Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.). Brazilian Journal of Food Technology, Campinas, v. 19, p. 1-7, 2016. |
url |
http://repositorio.ufla.br/jspui/handle/1/29799 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1784549975521230848 |