Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini)

Detalhes bibliográficos
Autor(a) principal: SOARES,Jackeline Cintra
Data de Publicação: 2019
Outros Autores: SOARES JÚNIOR,Manoel Soares, FERREIRA,Karen Carvalho, CALIARI,Márcio
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=S0101-20612019000500008
Resumo: Abstract The market for ready-to-drink fruit nectars is one of the fastest growing ones, because fruits provide beneficial effects for health maintenance and disease prevention, mainly due to the presence of phenolic compounds and their antioxidant activity. Amongst these, jambolan stands out, but is still little explored. The objective of the present work was to evaluate the influence of different proportions of jambolan pulp, sucrose and water on the physicochemical characteristics and sensory acceptance of jambolan nectars, besides determining the content of some bioactive compounds and the antioxidant capacity of the selected nectar, with a view to adding value to the fruit. Six jambolan nectar formulations were established using a Simplex design. The ingredients significantly affected the Chroma (9.33-11.05), Hue angle (359.36-359.48), apparent viscosity (6.9-64.8 cP) and pH (3.84-3.93) of the jambolan nectars. The formulation with 55 g of jambolan pulp, 5 g of sucrose and 40 g of water per 100 g of nectar presented higher levels of anthocyanins when compared to tropical acai juice and camu-camu nectar. It is feasible to produce jambolan nectar with desirable physicochemical and sensory characteristics, rich in bioactive compounds, thus increasing the possibilities of applying this fruit as an ingredient in the food industry.
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spelling Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini)colortotal phenolicsanthocyanintanninsfunctional beverageAbstract The market for ready-to-drink fruit nectars is one of the fastest growing ones, because fruits provide beneficial effects for health maintenance and disease prevention, mainly due to the presence of phenolic compounds and their antioxidant activity. Amongst these, jambolan stands out, but is still little explored. The objective of the present work was to evaluate the influence of different proportions of jambolan pulp, sucrose and water on the physicochemical characteristics and sensory acceptance of jambolan nectars, besides determining the content of some bioactive compounds and the antioxidant capacity of the selected nectar, with a view to adding value to the fruit. Six jambolan nectar formulations were established using a Simplex design. The ingredients significantly affected the Chroma (9.33-11.05), Hue angle (359.36-359.48), apparent viscosity (6.9-64.8 cP) and pH (3.84-3.93) of the jambolan nectars. The formulation with 55 g of jambolan pulp, 5 g of sucrose and 40 g of water per 100 g of nectar presented higher levels of anthocyanins when compared to tropical acai juice and camu-camu nectar. It is feasible to produce jambolan nectar with desirable physicochemical and sensory characteristics, rich in bioactive compounds, thus increasing the possibilities of applying this fruit as an ingredient in the food industry.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500008Food Science and Technology v.39 suppl.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.21317info:eu-repo/semantics/openAccessSOARES,Jackeline CintraSOARES JÚNIOR,Manoel SoaresFERREIRA,Karen CarvalhoCALIARI,Márcioeng2019-06-24T00:00:00Zoai:scielo:S0101-20612019000500008Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini)
title Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini)
spellingShingle Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini)
SOARES,Jackeline Cintra
color
total phenolics
anthocyanin
tannins
functional beverage
title_short Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini)
title_full Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini)
title_fullStr Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini)
title_full_unstemmed Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini)
title_sort Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini)
author SOARES,Jackeline Cintra
author_facet SOARES,Jackeline Cintra
SOARES JÚNIOR,Manoel Soares
FERREIRA,Karen Carvalho
CALIARI,Márcio
author_role author
author2 SOARES JÚNIOR,Manoel Soares
FERREIRA,Karen Carvalho
CALIARI,Márcio
author2_role author
author
author
dc.contributor.author.fl_str_mv SOARES,Jackeline Cintra
SOARES JÚNIOR,Manoel Soares
FERREIRA,Karen Carvalho
CALIARI,Márcio
dc.subject.por.fl_str_mv color
total phenolics
anthocyanin
tannins
functional beverage
topic color
total phenolics
anthocyanin
tannins
functional beverage
description Abstract The market for ready-to-drink fruit nectars is one of the fastest growing ones, because fruits provide beneficial effects for health maintenance and disease prevention, mainly due to the presence of phenolic compounds and their antioxidant activity. Amongst these, jambolan stands out, but is still little explored. The objective of the present work was to evaluate the influence of different proportions of jambolan pulp, sucrose and water on the physicochemical characteristics and sensory acceptance of jambolan nectars, besides determining the content of some bioactive compounds and the antioxidant capacity of the selected nectar, with a view to adding value to the fruit. Six jambolan nectar formulations were established using a Simplex design. The ingredients significantly affected the Chroma (9.33-11.05), Hue angle (359.36-359.48), apparent viscosity (6.9-64.8 cP) and pH (3.84-3.93) of the jambolan nectars. The formulation with 55 g of jambolan pulp, 5 g of sucrose and 40 g of water per 100 g of nectar presented higher levels of anthocyanins when compared to tropical acai juice and camu-camu nectar. It is feasible to produce jambolan nectar with desirable physicochemical and sensory characteristics, rich in bioactive compounds, thus increasing the possibilities of applying this fruit as an ingredient in the food industry.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-01
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=S0101-20612019000500008
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.21317
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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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.39 suppl.1 2019
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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