Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties
Autor(a) principal: | |
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Data de Publicação: | 2022 |
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=S0101-20612022000101017 |
Resumo: | Abstract The elaboration of fruit blends added of functional components results in nutritionally enriched products. The purpose of this work was to evaluate the physicochemical, sensorial and rheological properties of cashew-apple and araça-boi beverages added with encapsulated omega-3 and stability during 120 days of storage. Juice formulations were prepared with and without adding omega-3 oil and encapsulated omega-3, pasteurized and stored at room temperature, and evaluated sensory, physicochemical and rheological properties. The optimized formulation of the beverage was obtained with 18.6% of cashew-apple and 9.3% of araça-boi pulps, selected in the experiment of the response surface. The formulations with encapsulated omega-3 maintained sensory acceptability. The physicochemical parameters did not present significant interactions among the formulations and the storage time. A consumer test with 100 people was performed using an acceptance test and check all that apply (CATA). The beverage added with unencapsulated omega-3 presented a variation in the sensory attributes along with the storage. All samples showed non-Newtonian behavior and pseudoplastic character. Omega-3 encapsulation is recommended to favor the acceptability and constancy of rheological characteristics in the beverage nutritionally enriched with omega-3. |
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Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological propertiestropical fruit beverageencapsulated omega-3rheologyAbstract The elaboration of fruit blends added of functional components results in nutritionally enriched products. The purpose of this work was to evaluate the physicochemical, sensorial and rheological properties of cashew-apple and araça-boi beverages added with encapsulated omega-3 and stability during 120 days of storage. Juice formulations were prepared with and without adding omega-3 oil and encapsulated omega-3, pasteurized and stored at room temperature, and evaluated sensory, physicochemical and rheological properties. The optimized formulation of the beverage was obtained with 18.6% of cashew-apple and 9.3% of araça-boi pulps, selected in the experiment of the response surface. The formulations with encapsulated omega-3 maintained sensory acceptability. The physicochemical parameters did not present significant interactions among the formulations and the storage time. A consumer test with 100 people was performed using an acceptance test and check all that apply (CATA). The beverage added with unencapsulated omega-3 presented a variation in the sensory attributes along with the storage. All samples showed non-Newtonian behavior and pseudoplastic character. Omega-3 encapsulation is recommended to favor the acceptability and constancy of rheological characteristics in the beverage nutritionally enriched with omega-3.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101017Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.64321info:eu-repo/semantics/openAccessPRADO,Giovana Matias doSOUSA,Paulo Henrique Machado deSILVA,Larissa Morais Ribeiro daWURLITZER,Nedio JairGARRUTI,Deborah dos SantosFIGUEIREDO,Raimundo Wilane deeng2022-03-15T00:00:00Zoai:scielo:S0101-20612022000101017Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties |
title |
Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties |
spellingShingle |
Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties PRADO,Giovana Matias do tropical fruit beverage encapsulated omega-3 rheology |
title_short |
Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties |
title_full |
Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties |
title_fullStr |
Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties |
title_full_unstemmed |
Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties |
title_sort |
Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties |
author |
PRADO,Giovana Matias do |
author_facet |
PRADO,Giovana Matias do SOUSA,Paulo Henrique Machado de SILVA,Larissa Morais Ribeiro da WURLITZER,Nedio Jair GARRUTI,Deborah dos Santos FIGUEIREDO,Raimundo Wilane de |
author_role |
author |
author2 |
SOUSA,Paulo Henrique Machado de SILVA,Larissa Morais Ribeiro da WURLITZER,Nedio Jair GARRUTI,Deborah dos Santos FIGUEIREDO,Raimundo Wilane de |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
PRADO,Giovana Matias do SOUSA,Paulo Henrique Machado de SILVA,Larissa Morais Ribeiro da WURLITZER,Nedio Jair GARRUTI,Deborah dos Santos FIGUEIREDO,Raimundo Wilane de |
dc.subject.por.fl_str_mv |
tropical fruit beverage encapsulated omega-3 rheology |
topic |
tropical fruit beverage encapsulated omega-3 rheology |
description |
Abstract The elaboration of fruit blends added of functional components results in nutritionally enriched products. The purpose of this work was to evaluate the physicochemical, sensorial and rheological properties of cashew-apple and araça-boi beverages added with encapsulated omega-3 and stability during 120 days of storage. Juice formulations were prepared with and without adding omega-3 oil and encapsulated omega-3, pasteurized and stored at room temperature, and evaluated sensory, physicochemical and rheological properties. The optimized formulation of the beverage was obtained with 18.6% of cashew-apple and 9.3% of araça-boi pulps, selected in the experiment of the response surface. The formulations with encapsulated omega-3 maintained sensory acceptability. The physicochemical parameters did not present significant interactions among the formulations and the storage time. A consumer test with 100 people was performed using an acceptance test and check all that apply (CATA). The beverage added with unencapsulated omega-3 presented a variation in the sensory attributes along with the storage. All samples showed non-Newtonian behavior and pseudoplastic character. Omega-3 encapsulation is recommended to favor the acceptability and constancy of rheological characteristics in the beverage nutritionally enriched with omega-3. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
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=S0101-20612022000101017 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101017 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.64321 |
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.42 2022 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_ |
1752126333787308032 |