Optimization of tropical fruit juice based on sensory and nutritional characteristics

Detalhes bibliográficos
Autor(a) principal: CURI,Paula Nogueira
Data de Publicação: 2017
Outros Autores: ALMEIDA,Aline Botelho de, TAVARES,Bruna de Sousa, NUNES,Cleiton Antônio, PIO,Rafael, PASQUAL,Moacir, SOUZA,Vanessa Rios de
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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spelling 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
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