Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ
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Data de Publicação: | 2014 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Vértices (Campos dos Goitacazes. Online) |
Texto Completo: | https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140007 |
Resumo: | Jabuticaba (Myrciariasp) is a fruit native to the Atlantic Forest, belonging to the Myrtaceae family, and commonly found in Brazil. It presents considerable economic potential because it can be consumed as raw fruit or processed food. In Varre-Sai, RJ, jabuticaba is strongly used in the industrialization of alcoholic beverages. The production of fermented alcoholic alternative is used to avoid waste, and make the most of the considerable nutritional value of the fruit. The content of anthocyanins in jabuticaba ranges from 310 and 315mg/100g, relatively high value compared to other fruits considered rich in antioxidants. Therefore, sensory analyses of jabuticaba alcoholic beverages produced in Varre-Sai can improve the quality of the product and potential sales. Given that the part of jabuticaba rich in phenolic compounds is the bark, the whole use of the fruit is the best alternative to take advantage of its benefits. Sensory analysis evaluated the acceptance of fermented alcoholic of Jabuticaba, in relation to its overall rating attributes, color, flavor and aroma, based on a 9-point hedonic scale, with ends named strongly disliked (1) and strongly liked (9); as well as purchase intention of tasters by a 5-point hedonic scale, with anchor points would certainly buy (5) and would not certainly buy (1). The results showed that the products had good acceptance and the fermented Sweet Tinto was rated best in all attributes, obtaining 90.18% frequency in the acceptance of hedonic scale, with respect to global acceptance. Even in the hypothetical situation of purchase, it received 74.5% of the votes in the good range of the scale. This shows that the alcoholic fermented beverages may be an alternative for the consumption of antioxidants, and that their production can improve the income of farmers as well as help avoid fruit wasting. |
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Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJAvaliação sensorial de fermentados alcoólicos de jabuticaba produzidos na cidade de Varre-Sai, RJMyrciariaspJabuticabaFermented alcoholic beveragesVarre-SaiSensory analysisMyrciariaspJabuticabaFermentados AlcoólicosVarre-SaiAnálise SensorialJabuticaba (Myrciariasp) is a fruit native to the Atlantic Forest, belonging to the Myrtaceae family, and commonly found in Brazil. It presents considerable economic potential because it can be consumed as raw fruit or processed food. In Varre-Sai, RJ, jabuticaba is strongly used in the industrialization of alcoholic beverages. The production of fermented alcoholic alternative is used to avoid waste, and make the most of the considerable nutritional value of the fruit. The content of anthocyanins in jabuticaba ranges from 310 and 315mg/100g, relatively high value compared to other fruits considered rich in antioxidants. Therefore, sensory analyses of jabuticaba alcoholic beverages produced in Varre-Sai can improve the quality of the product and potential sales. Given that the part of jabuticaba rich in phenolic compounds is the bark, the whole use of the fruit is the best alternative to take advantage of its benefits. Sensory analysis evaluated the acceptance of fermented alcoholic of Jabuticaba, in relation to its overall rating attributes, color, flavor and aroma, based on a 9-point hedonic scale, with ends named strongly disliked (1) and strongly liked (9); as well as purchase intention of tasters by a 5-point hedonic scale, with anchor points would certainly buy (5) and would not certainly buy (1). The results showed that the products had good acceptance and the fermented Sweet Tinto was rated best in all attributes, obtaining 90.18% frequency in the acceptance of hedonic scale, with respect to global acceptance. Even in the hypothetical situation of purchase, it received 74.5% of the votes in the good range of the scale. This shows that the alcoholic fermented beverages may be an alternative for the consumption of antioxidants, and that their production can improve the income of farmers as well as help avoid fruit wasting.A jabuticaba (Myrciariasp) é uma fruta nativa da Mata Atlântica, pertencente à família Myrtaceae, e é muito vista no Brasil. Por ser consumida in natura ou industrializada, e pela multiplicidade de uso, apresenta apreciável potencial econômico. Em Varre-Sai, é expressiva a utilização da jabuticaba para a produção de fermentados alcoólicos, sendo uma alternativa utilizada para evitar desperdícios e aproveitar ao máximo a fruta, que apresenta considerável valor nutricional. A jabuticaba apresenta entre 310 e 315mg de antocianinas por 100g da fruta, valor relativamente alto se comparado com outras frutas consideradas ricas em antioxidantes. Logo, realizar a análise sensorial de fermentados alcoólicos de jabuticaba produzidos em Varre-Sai, Rio de Janeiro, pode melhorar a qualidade do produto e quantificar o potencial de vendas. Tendo em vista que a parte da jabuticaba rica em compostos fenólicos é a casca, o uso integral da fruta é a melhor opção para aproveitar todos os seus benefícios. A análise sensorial avaliou a aceitação do fermentado alcoólico de jabuticaba, em relação aos seus atributos: avaliação global, cor, sabor e aroma, com base numa escala hedônica de 9 pontos, com extremidades denominadas: desgostei extremamente (1) e gostei extremamente (9), e a intenção de compra dos provadores por uma escala hedônica de 5 pontos, com pontos âncoras: certamente compraria (5) e certamente não compraria (1). Os resultados obtidos mostraram que os provadores tiveram boa aceitação dos produtos, o fermentado Tinto Doce foi o melhor classificado em todos os atributos, obtendo 90,18% de frequência na parte da aceitação da escala hedônica, com relação à aceitação global. Inclusive, na situação hipotética de compra, o mesmo recebeu 74,5% dos votos na parte boa da escala. Isso mostra que o fermentado alcoólico pode ser uma alternativa no consumo de antioxidantes, sua produção pode melhorar a renda dos produtores e também ajudar a evitar o desperdício da fruta.Instituto Federal de Educação, Ciência e Tecnologia Fluminense2014-06-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.2014000710.5935/1809-2667.20140007Revista Vértices; Vol. 16 No. 1 (2014); 101-115Revista Vértices; Vol. 16 Núm. 1 (2014); 101-115Revista Vértices; v. 16 n. 1 (2014); 101-1151809-26671415-2843reponame:Vértices (Campos dos Goitacazes. Online)instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazesinstacron:IFFluminenseporhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140007/3046Gonçalves, Leticia TinocoSouza, Vagner Rocha Simonin deinfo:eu-repo/semantics/openAccess2022-02-24T14:17:51Zoai:ojs.editoraessentia.iff.edu.br:article/4884Revistahttps://essentiaeditora.iff.edu.br/index.php/vertices/PUBhttps://essentiaeditora.iff.edu.br/index.php/vertices/oaiessentia@iff.edu.br1809-26671415-2843opendoar:2022-02-24T14:17:51Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazesfalse |
dc.title.none.fl_str_mv |
Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ Avaliação sensorial de fermentados alcoólicos de jabuticaba produzidos na cidade de Varre-Sai, RJ |
title |
Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ |
spellingShingle |
Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ Gonçalves, Leticia Tinoco Myrciariasp Jabuticaba Fermented alcoholic beverages Varre-Sai Sensory analysis Myrciariasp Jabuticaba Fermentados Alcoólicos Varre-Sai Análise Sensorial |
title_short |
Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ |
title_full |
Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ |
title_fullStr |
Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ |
title_full_unstemmed |
Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ |
title_sort |
Sensory analysis of fermented alcoholic beverages from jabuticaba produced in the city of Varre-Sai, RJ |
author |
Gonçalves, Leticia Tinoco |
author_facet |
Gonçalves, Leticia Tinoco Souza, Vagner Rocha Simonin de |
author_role |
author |
author2 |
Souza, Vagner Rocha Simonin de |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Gonçalves, Leticia Tinoco Souza, Vagner Rocha Simonin de |
dc.subject.por.fl_str_mv |
Myrciariasp Jabuticaba Fermented alcoholic beverages Varre-Sai Sensory analysis Myrciariasp Jabuticaba Fermentados Alcoólicos Varre-Sai Análise Sensorial |
topic |
Myrciariasp Jabuticaba Fermented alcoholic beverages Varre-Sai Sensory analysis Myrciariasp Jabuticaba Fermentados Alcoólicos Varre-Sai Análise Sensorial |
description |
Jabuticaba (Myrciariasp) is a fruit native to the Atlantic Forest, belonging to the Myrtaceae family, and commonly found in Brazil. It presents considerable economic potential because it can be consumed as raw fruit or processed food. In Varre-Sai, RJ, jabuticaba is strongly used in the industrialization of alcoholic beverages. The production of fermented alcoholic alternative is used to avoid waste, and make the most of the considerable nutritional value of the fruit. The content of anthocyanins in jabuticaba ranges from 310 and 315mg/100g, relatively high value compared to other fruits considered rich in antioxidants. Therefore, sensory analyses of jabuticaba alcoholic beverages produced in Varre-Sai can improve the quality of the product and potential sales. Given that the part of jabuticaba rich in phenolic compounds is the bark, the whole use of the fruit is the best alternative to take advantage of its benefits. Sensory analysis evaluated the acceptance of fermented alcoholic of Jabuticaba, in relation to its overall rating attributes, color, flavor and aroma, based on a 9-point hedonic scale, with ends named strongly disliked (1) and strongly liked (9); as well as purchase intention of tasters by a 5-point hedonic scale, with anchor points would certainly buy (5) and would not certainly buy (1). The results showed that the products had good acceptance and the fermented Sweet Tinto was rated best in all attributes, obtaining 90.18% frequency in the acceptance of hedonic scale, with respect to global acceptance. Even in the hypothetical situation of purchase, it received 74.5% of the votes in the good range of the scale. This shows that the alcoholic fermented beverages may be an alternative for the consumption of antioxidants, and that their production can improve the income of farmers as well as help avoid fruit wasting. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-06-30 |
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://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140007 10.5935/1809-2667.20140007 |
url |
https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140007 |
identifier_str_mv |
10.5935/1809-2667.20140007 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140007/3046 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto Federal de Educação, Ciência e Tecnologia Fluminense |
publisher.none.fl_str_mv |
Instituto Federal de Educação, Ciência e Tecnologia Fluminense |
dc.source.none.fl_str_mv |
Revista Vértices; Vol. 16 No. 1 (2014); 101-115 Revista Vértices; Vol. 16 Núm. 1 (2014); 101-115 Revista Vértices; v. 16 n. 1 (2014); 101-115 1809-2667 1415-2843 reponame:Vértices (Campos dos Goitacazes. Online) instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazes instacron:IFFluminense |
instname_str |
Centro Federal de Educação Tecnológica de Campos dos Goytacazes |
instacron_str |
IFFluminense |
institution |
IFFluminense |
reponame_str |
Vértices (Campos dos Goitacazes. Online) |
collection |
Vértices (Campos dos Goitacazes. Online) |
repository.name.fl_str_mv |
Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazes |
repository.mail.fl_str_mv |
essentia@iff.edu.br |
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1797077561040175104 |