Ideal sweetness of mixed juices from Amazon fruits

Detalhes bibliográficos
Autor(a) principal: Freitas,Daniela De Grandi Castro
Data de Publicação: 2013
Outros Autores: Mattietto,Rafaella de Andrade
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=S0101-20612013000500022
Resumo: Ready-to-drink fruit juices represent a large share of the market and are an important target for product development. The mixture of fruits can bring about improvements to nutritional and sensory aspects of these beverages while making used of the wide variety of exotic fruits from the Amazon region. Therefore, it is necessary to select mixed fruits and determine their ideal sweetness according to consumer acceptance. Consumers in the city of Belém (Brazil) evaluated five different concentrations of sugar using the just-about-right scale in two blends selected by preference ranking. For the cupuassu-acerola-açai blend, the optimum concentration of sugar was 9.5 g/100 mL, and for the soursop-camucamu-yellow mombin blend, it was 10.7 g/100 mL.
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spelling Ideal sweetness of mixed juices from Amazon fruitsjust-about-right scalefruit beverageconsumers' preferenceReady-to-drink fruit juices represent a large share of the market and are an important target for product development. The mixture of fruits can bring about improvements to nutritional and sensory aspects of these beverages while making used of the wide variety of exotic fruits from the Amazon region. Therefore, it is necessary to select mixed fruits and determine their ideal sweetness according to consumer acceptance. Consumers in the city of Belém (Brazil) evaluated five different concentrations of sugar using the just-about-right scale in two blends selected by preference ranking. For the cupuassu-acerola-açai blend, the optimum concentration of sugar was 9.5 g/100 mL, and for the soursop-camucamu-yellow mombin blend, it was 10.7 g/100 mL.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500022Food Science and Technology v.33 suppl.1 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013000500022info:eu-repo/semantics/openAccessFreitas,Daniela De Grandi CastroMattietto,Rafaella de Andradeeng2013-03-06T00:00:00Zoai:scielo:S0101-20612013000500022Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-03-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Ideal sweetness of mixed juices from Amazon fruits
title Ideal sweetness of mixed juices from Amazon fruits
spellingShingle Ideal sweetness of mixed juices from Amazon fruits
Freitas,Daniela De Grandi Castro
just-about-right scale
fruit beverage
consumers' preference
title_short Ideal sweetness of mixed juices from Amazon fruits
title_full Ideal sweetness of mixed juices from Amazon fruits
title_fullStr Ideal sweetness of mixed juices from Amazon fruits
title_full_unstemmed Ideal sweetness of mixed juices from Amazon fruits
title_sort Ideal sweetness of mixed juices from Amazon fruits
author Freitas,Daniela De Grandi Castro
author_facet Freitas,Daniela De Grandi Castro
Mattietto,Rafaella de Andrade
author_role author
author2 Mattietto,Rafaella de Andrade
author2_role author
dc.contributor.author.fl_str_mv Freitas,Daniela De Grandi Castro
Mattietto,Rafaella de Andrade
dc.subject.por.fl_str_mv just-about-right scale
fruit beverage
consumers' preference
topic just-about-right scale
fruit beverage
consumers' preference
description Ready-to-drink fruit juices represent a large share of the market and are an important target for product development. The mixture of fruits can bring about improvements to nutritional and sensory aspects of these beverages while making used of the wide variety of exotic fruits from the Amazon region. Therefore, it is necessary to select mixed fruits and determine their ideal sweetness according to consumer acceptance. Consumers in the city of Belém (Brazil) evaluated five different concentrations of sugar using the just-about-right scale in two blends selected by preference ranking. For the cupuassu-acerola-açai blend, the optimum concentration of sugar was 9.5 g/100 mL, and for the soursop-camucamu-yellow mombin blend, it was 10.7 g/100 mL.
publishDate 2013
dc.date.none.fl_str_mv 2013-02-01
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=S0101-20612013000500022
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500022
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612013000500022
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.33 suppl.1 2013
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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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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