Production, characterization and acceptability of pineapple liqueurs prepared with different alcoholic bases
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
Texto Completo: | https://www.gvaa.com.br/revista/index.php/RVADS/article/view/2736 |
Resumo: | Evaluation of physico-chemical parameters and the acceptability of liquors pineapple (Ananas comosus L. Merri), produced with different alcoholic bases: rum, flavored with pineapple peel and rum doubly distilled grain alcohol, were performed in this study. We conducted analyzes of alcoholic strength, density, pH, soluble solids, total fixed and volatile acidity, dry, and sensory analysis through the affective test of acceptability with 100 judges using 9-point hedonic scale to evaluate the attributes color, flavor , odor and overall impression, and purchase intent test. The average alcohol content found for all treatments was 25% v / v, a value that lies within the limits of the Brazilian law. The values of dry matter, fixed acidity, density and L * is not distinguished between treatments. The color parameters L *, a *, b *, chroma and H °, and the results of the analysis of the total acidity, soluble solid showed up only statistically different for liquor-based grain alcohol. The average pH differed for rum-based liqueur. All liquors showed good acceptability, averaging above 6 and 49% of the panelists claimed that the product would probably buy pineapple liqueur made with different alcoholic bases. The liquor made of only rum was the most accepted as the global average of items analyzed. |
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Production, characterization and acceptability of pineapple liqueurs prepared with different alcoholic basesAnanas comosus L. MerriExploitation of ResiduesSensory AnalysisCachaçaEvaluation of physico-chemical parameters and the acceptability of liquors pineapple (Ananas comosus L. Merri), produced with different alcoholic bases: rum, flavored with pineapple peel and rum doubly distilled grain alcohol, were performed in this study. We conducted analyzes of alcoholic strength, density, pH, soluble solids, total fixed and volatile acidity, dry, and sensory analysis through the affective test of acceptability with 100 judges using 9-point hedonic scale to evaluate the attributes color, flavor , odor and overall impression, and purchase intent test. The average alcohol content found for all treatments was 25% v / v, a value that lies within the limits of the Brazilian law. The values of dry matter, fixed acidity, density and L * is not distinguished between treatments. The color parameters L *, a *, b *, chroma and H °, and the results of the analysis of the total acidity, soluble solid showed up only statistically different for liquor-based grain alcohol. The average pH differed for rum-based liqueur. All liquors showed good acceptability, averaging above 6 and 49% of the panelists claimed that the product would probably buy pineapple liqueur made with different alcoholic bases. The liquor made of only rum was the most accepted as the global average of items analyzed.Editora Verde2015-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/273610.18378/rvads.v10i1.2736Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 10 No. 1 (2015); 108 - 114Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 10 Núm. 1 (2015); 108 - 114Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 10 n. 1 (2015); 108 - 1141981-8203reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavelinstname:Grupo Verde de Agroecologia e Abelhas (GVAA)instacron:GVAAporhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/2736/2918Copyright (c) 2015 Revista Verde de Agroecologia e Desenvolvimento Sustentávelinfo:eu-repo/semantics/openAccessOliveira, Érica Resendede Deus, Kátia OliveiraCaliari, Márcio2021-06-15T13:13:20Zoai:ojs.gvaa.com.br:article/2736Revistahttps://www.gvaa.com.br/revista/index.php/RVADS/PUBhttps://www.gvaa.com.br/revista/index.php/RVADS/oairvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br1981-82031981-8203opendoar:2024-03-06T12:58:47.632901Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA)false |
dc.title.none.fl_str_mv |
Production, characterization and acceptability of pineapple liqueurs prepared with different alcoholic bases |
title |
Production, characterization and acceptability of pineapple liqueurs prepared with different alcoholic bases |
spellingShingle |
Production, characterization and acceptability of pineapple liqueurs prepared with different alcoholic bases Oliveira, Érica Resende Ananas comosus L. Merri Exploitation of Residues Sensory Analysis Cachaça |
title_short |
Production, characterization and acceptability of pineapple liqueurs prepared with different alcoholic bases |
title_full |
Production, characterization and acceptability of pineapple liqueurs prepared with different alcoholic bases |
title_fullStr |
Production, characterization and acceptability of pineapple liqueurs prepared with different alcoholic bases |
title_full_unstemmed |
Production, characterization and acceptability of pineapple liqueurs prepared with different alcoholic bases |
title_sort |
Production, characterization and acceptability of pineapple liqueurs prepared with different alcoholic bases |
author |
Oliveira, Érica Resende |
author_facet |
Oliveira, Érica Resende de Deus, Kátia Oliveira Caliari, Márcio |
author_role |
author |
author2 |
de Deus, Kátia Oliveira Caliari, Márcio |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Oliveira, Érica Resende de Deus, Kátia Oliveira Caliari, Márcio |
dc.subject.por.fl_str_mv |
Ananas comosus L. Merri Exploitation of Residues Sensory Analysis Cachaça |
topic |
Ananas comosus L. Merri Exploitation of Residues Sensory Analysis Cachaça |
description |
Evaluation of physico-chemical parameters and the acceptability of liquors pineapple (Ananas comosus L. Merri), produced with different alcoholic bases: rum, flavored with pineapple peel and rum doubly distilled grain alcohol, were performed in this study. We conducted analyzes of alcoholic strength, density, pH, soluble solids, total fixed and volatile acidity, dry, and sensory analysis through the affective test of acceptability with 100 judges using 9-point hedonic scale to evaluate the attributes color, flavor , odor and overall impression, and purchase intent test. The average alcohol content found for all treatments was 25% v / v, a value that lies within the limits of the Brazilian law. The values of dry matter, fixed acidity, density and L * is not distinguished between treatments. The color parameters L *, a *, b *, chroma and H °, and the results of the analysis of the total acidity, soluble solid showed up only statistically different for liquor-based grain alcohol. The average pH differed for rum-based liqueur. All liquors showed good acceptability, averaging above 6 and 49% of the panelists claimed that the product would probably buy pineapple liqueur made with different alcoholic bases. The liquor made of only rum was the most accepted as the global average of items analyzed. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-04-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/2736 10.18378/rvads.v10i1.2736 |
url |
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/2736 |
identifier_str_mv |
10.18378/rvads.v10i1.2736 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/2736/2918 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2015 Revista Verde de Agroecologia e Desenvolvimento Sustentável info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2015 Revista Verde de Agroecologia e Desenvolvimento Sustentável |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora Verde |
publisher.none.fl_str_mv |
Editora Verde |
dc.source.none.fl_str_mv |
Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 10 No. 1 (2015); 108 - 114 Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 10 Núm. 1 (2015); 108 - 114 Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 10 n. 1 (2015); 108 - 114 1981-8203 reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavel instname:Grupo Verde de Agroecologia e Abelhas (GVAA) instacron:GVAA |
instname_str |
Grupo Verde de Agroecologia e Abelhas (GVAA) |
instacron_str |
GVAA |
institution |
GVAA |
reponame_str |
Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
collection |
Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
repository.name.fl_str_mv |
Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA) |
repository.mail.fl_str_mv |
rvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br |
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1798948087512694784 |