Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruit
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Data de Publicação: | 2016 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Journal of Bioenergy and Food Science |
Texto Completo: | http://periodicos.ifap.edu.br/index.php/JBFS/article/view/52 |
Resumo: | The tamarind is a raw material valued in the world due to its nutritional components that contribute to their healthy characteristics. The purpose of this work was to develop two formulations of tamarind, a jelly without pectin and another with pectin extracted from the albedo of yellow passion fruit (Passiflora edulis), and after the period of 15 days evaluate the physical and chemical quality, microbiological and sensory. The physicochemical characteristics evaluated were pH, titratable total acidity (ATT), total soluble solids (TSS), SST/ATT, moisture and ash. The microbiological analysis consisted in the research of molds and yeasts. Sensory analysis was performed for 60 untrained tasters that evaluated the attributes of color, appearance, consistency, smell and taste in hedonic scale of nine points, and assessed the overall impression, the frequency of consumption, the ratio of consumption, and buy intention. The jelly prepared with pectin addition of passion fruit albedo presented in general all the physicochemical and microbiological characteristics established by law. All jelly formulations showed good sensory acceptance. The intention to purchase revealed that all products have been well accepted by the judges, who said they definitely or probably buy. The highest acceptability rates were to jam without pectin. |
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Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruitAvaliação de geleia de tamarindo sem pectina e com pectina proveniente do albedo do maracujá amareloFood science and TechnologyProcessing, Tamarindus indica, Passiflora edulisCiência e Tecnologia de AlimentosProcessamento, Tamarindus indica, Passiflora.The tamarind is a raw material valued in the world due to its nutritional components that contribute to their healthy characteristics. The purpose of this work was to develop two formulations of tamarind, a jelly without pectin and another with pectin extracted from the albedo of yellow passion fruit (Passiflora edulis), and after the period of 15 days evaluate the physical and chemical quality, microbiological and sensory. The physicochemical characteristics evaluated were pH, titratable total acidity (ATT), total soluble solids (TSS), SST/ATT, moisture and ash. The microbiological analysis consisted in the research of molds and yeasts. Sensory analysis was performed for 60 untrained tasters that evaluated the attributes of color, appearance, consistency, smell and taste in hedonic scale of nine points, and assessed the overall impression, the frequency of consumption, the ratio of consumption, and buy intention. The jelly prepared with pectin addition of passion fruit albedo presented in general all the physicochemical and microbiological characteristics established by law. All jelly formulations showed good sensory acceptance. The intention to purchase revealed that all products have been well accepted by the judges, who said they definitely or probably buy. The highest acceptability rates were to jam without pectin.O tamarindo é uma matéria-prima valorizada no mundo por causa de componentes nutricionais que contribuem para a saúde humana. O propósito deste trabalho foi elaborar duas formulações de geleia de tamarindo, uma sem pectina e outra com pectina extraída do albedo do maracujá amarelo (Passiflora edulis), e após o período de 15 dias, avaliar a qualidade físico-química, microbiológica e sensorial. As características físico-químicas avaliadas foram pH, acidez total titulável (ATT), sólidos solúveis totais (SST), SST/ATT, umidade e cinzas. As análises microbiológicas consistiram na pesquisa de bolores e leveduras. A análise sensorial foi realizada por 60 provadores não treinados que avaliaram os atributos de cor, aparência, consistência, odor e sabor em escala hedônica de nove pontos, bem como avaliaram a impressão global, a frequência de consumo, a razão do consumo, e a intenção de compra. A geleia elaborada com adição de pectina do albedo do maracujá apresentou no geral todas as características físico-químicas e microbiológicas estabelecidas pela legislação. Todas as formulações de geleia apresentaram boa aceitação sensorial. A intenção de compra revelou que todos os produtos foram bem aceitos pelos julgadores, que afirmaram que certamente ou provavelmente os comprariam. Os maiores índices de aceitabilidade foram para geleia sem pectina.Instituto Federal do Amapáde Souza, Florisvaldo Gama; Instituto Federal de Educação, Ciência e Tecnologia do Tocantins (IFTO)Barbosa, Fabrizio da Fonseca; Universidade Federal de Pelotas - UFPELRodrigues, Fernando Morais; Instituto Federal de Educação, Ciência e Tecnologia do Tocantins (IFTO) e Universidade Federal Rural do Rio de Janeiro (UFRRJ)2016-06-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionScientific articlePesquisa científicaapplication/pdfhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/5210.18067/jbfs.v3i2.52Journal of bioenergy and food science; Vol 3, No 2: Journal of Bioenergy and food science, apr/jun, 2016; 78-88Journal of Bioenergy and Food Science; Vol 3, No 2: Journal of Bioenergy and food science, apr/jun, 2016; 78-882359-27100000-000010.18067/jbfs.v3i2reponame:Journal of Bioenergy and Food Scienceinstname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)instacron:IFAPporhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/52/136http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/52/34http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/52/35http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/52/80http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/52/8110.18067/jbfs.v3i2.52.g136Copyright (c) 2016 Journal of bioenergy and food sciencehttp://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccess2016-11-29T18:07:20Zoai:periodicos.ifap.edu.br:article/52Revistahttp://periodicos.ifap.edu.br/index.php/JBFSPUBhttp://periodicos.ifap.edu.br/index.php/JBFS/oai||victor.sales@ifap.edu.br10.180672359-27102359-2710opendoar:2016-11-29T18:07:20Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)false |
dc.title.none.fl_str_mv |
Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruit Avaliação de geleia de tamarindo sem pectina e com pectina proveniente do albedo do maracujá amarelo |
title |
Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruit |
spellingShingle |
Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruit de Souza, Florisvaldo Gama; Instituto Federal de Educação, Ciência e Tecnologia do Tocantins (IFTO) Food science and Technology Processing, Tamarindus indica, Passiflora edulis Ciência e Tecnologia de Alimentos Processamento, Tamarindus indica, Passiflora. |
title_short |
Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruit |
title_full |
Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruit |
title_fullStr |
Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruit |
title_full_unstemmed |
Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruit |
title_sort |
Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruit |
author |
de Souza, Florisvaldo Gama; Instituto Federal de Educação, Ciência e Tecnologia do Tocantins (IFTO) |
author_facet |
de Souza, Florisvaldo Gama; Instituto Federal de Educação, Ciência e Tecnologia do Tocantins (IFTO) Barbosa, Fabrizio da Fonseca; Universidade Federal de Pelotas - UFPEL Rodrigues, Fernando Morais; Instituto Federal de Educação, Ciência e Tecnologia do Tocantins (IFTO) e Universidade Federal Rural do Rio de Janeiro (UFRRJ) |
author_role |
author |
author2 |
Barbosa, Fabrizio da Fonseca; Universidade Federal de Pelotas - UFPEL Rodrigues, Fernando Morais; Instituto Federal de Educação, Ciência e Tecnologia do Tocantins (IFTO) e Universidade Federal Rural do Rio de Janeiro (UFRRJ) |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
de Souza, Florisvaldo Gama; Instituto Federal de Educação, Ciência e Tecnologia do Tocantins (IFTO) Barbosa, Fabrizio da Fonseca; Universidade Federal de Pelotas - UFPEL Rodrigues, Fernando Morais; Instituto Federal de Educação, Ciência e Tecnologia do Tocantins (IFTO) e Universidade Federal Rural do Rio de Janeiro (UFRRJ) |
dc.subject.por.fl_str_mv |
Food science and Technology Processing, Tamarindus indica, Passiflora edulis Ciência e Tecnologia de Alimentos Processamento, Tamarindus indica, Passiflora. |
topic |
Food science and Technology Processing, Tamarindus indica, Passiflora edulis Ciência e Tecnologia de Alimentos Processamento, Tamarindus indica, Passiflora. |
description |
The tamarind is a raw material valued in the world due to its nutritional components that contribute to their healthy characteristics. The purpose of this work was to develop two formulations of tamarind, a jelly without pectin and another with pectin extracted from the albedo of yellow passion fruit (Passiflora edulis), and after the period of 15 days evaluate the physical and chemical quality, microbiological and sensory. The physicochemical characteristics evaluated were pH, titratable total acidity (ATT), total soluble solids (TSS), SST/ATT, moisture and ash. The microbiological analysis consisted in the research of molds and yeasts. Sensory analysis was performed for 60 untrained tasters that evaluated the attributes of color, appearance, consistency, smell and taste in hedonic scale of nine points, and assessed the overall impression, the frequency of consumption, the ratio of consumption, and buy intention. The jelly prepared with pectin addition of passion fruit albedo presented in general all the physicochemical and microbiological characteristics established by law. All jelly formulations showed good sensory acceptance. The intention to purchase revealed that all products have been well accepted by the judges, who said they definitely or probably buy. The highest acceptability rates were to jam without pectin. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-06-29 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Scientific article Pesquisa científica |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/52 10.18067/jbfs.v3i2.52 |
url |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/52 |
identifier_str_mv |
10.18067/jbfs.v3i2.52 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/52/136 http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/52/34 http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/52/35 http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/52/80 http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/52/81 10.18067/jbfs.v3i2.52.g136 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2016 Journal of bioenergy and food science http://creativecommons.org/licenses/by-nc-sa/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2016 Journal of bioenergy and food science http://creativecommons.org/licenses/by-nc-sa/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto Federal do Amapá |
publisher.none.fl_str_mv |
Instituto Federal do Amapá |
dc.source.none.fl_str_mv |
Journal of bioenergy and food science; Vol 3, No 2: Journal of Bioenergy and food science, apr/jun, 2016; 78-88 Journal of Bioenergy and Food Science; Vol 3, No 2: Journal of Bioenergy and food science, apr/jun, 2016; 78-88 2359-2710 0000-0000 10.18067/jbfs.v3i2 reponame:Journal of Bioenergy and Food Science instname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) instacron:IFAP |
instname_str |
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
instacron_str |
IFAP |
institution |
IFAP |
reponame_str |
Journal of Bioenergy and Food Science |
collection |
Journal of Bioenergy and Food Science |
repository.name.fl_str_mv |
Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
repository.mail.fl_str_mv |
||victor.sales@ifap.edu.br |
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