Optimization of tropical fruit juice based on sensory and nutritional characteristics
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200308 |
Resumo: | Abstract The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange. |
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Optimization of tropical fruit juice based on sensory and nutritional characteristicsmixed juicepersimmonmixture designresponse surfaceAbstract The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200308Food Science and Technology v.37 n.2 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.24716info:eu-repo/semantics/openAccessCURI,Paula NogueiraALMEIDA,Aline Botelho deTAVARES,Bruna de SousaNUNES,Cleiton AntônioPIO,RafaelPASQUAL,MoacirSOUZA,Vanessa Rios deeng2017-05-24T00:00:00Zoai:scielo:S0101-20612017000200308Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-05-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Optimization of tropical fruit juice based on sensory and nutritional characteristics |
title |
Optimization of tropical fruit juice based on sensory and nutritional characteristics |
spellingShingle |
Optimization of tropical fruit juice based on sensory and nutritional characteristics CURI,Paula Nogueira mixed juice persimmon mixture design response surface |
title_short |
Optimization of tropical fruit juice based on sensory and nutritional characteristics |
title_full |
Optimization of tropical fruit juice based on sensory and nutritional characteristics |
title_fullStr |
Optimization of tropical fruit juice based on sensory and nutritional characteristics |
title_full_unstemmed |
Optimization of tropical fruit juice based on sensory and nutritional characteristics |
title_sort |
Optimization of tropical fruit juice based on sensory and nutritional characteristics |
author |
CURI,Paula Nogueira |
author_facet |
CURI,Paula Nogueira ALMEIDA,Aline Botelho de TAVARES,Bruna de Sousa NUNES,Cleiton Antônio PIO,Rafael PASQUAL,Moacir SOUZA,Vanessa Rios de |
author_role |
author |
author2 |
ALMEIDA,Aline Botelho de TAVARES,Bruna de Sousa NUNES,Cleiton Antônio PIO,Rafael PASQUAL,Moacir SOUZA,Vanessa Rios de |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
CURI,Paula Nogueira ALMEIDA,Aline Botelho de TAVARES,Bruna de Sousa NUNES,Cleiton Antônio PIO,Rafael PASQUAL,Moacir SOUZA,Vanessa Rios de |
dc.subject.por.fl_str_mv |
mixed juice persimmon mixture design response surface |
topic |
mixed juice persimmon mixture design response surface |
description |
Abstract The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-04-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200308 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200308 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.24716 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.37 n.2 2017 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126321651089408 |