Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
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=S0101-20612020000400985 |
Resumo: | Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type. |
id |
SBCTA-1_f6f566b65d78bfd85f9c674f7ca5ff00 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612020000400985 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut watermixture designdesirability functionsensory acceptancemixed fruit juiceAbstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400985Food Science and Technology v.40 n.4 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.28919info:eu-repo/semantics/openAccessSCHIASSI,Maria Cecília Evangelista VasconcelosCARVALHO,Cynara dos SantosLAGO,Amanda Maria TeixeiraCURI,Paula NogueiraPIO,RafaelQUEIROZ,FabianaRESENDE,Jaime Vilela deSOUZA,Vanessa Rios deeng2020-10-23T00:00:00Zoai:scielo:S0101-20612020000400985Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-10-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water |
title |
Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water |
spellingShingle |
Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water SCHIASSI,Maria Cecília Evangelista Vasconcelos mixture design desirability function sensory acceptance mixed fruit juice |
title_short |
Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water |
title_full |
Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water |
title_fullStr |
Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water |
title_full_unstemmed |
Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water |
title_sort |
Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water |
author |
SCHIASSI,Maria Cecília Evangelista Vasconcelos |
author_facet |
SCHIASSI,Maria Cecília Evangelista Vasconcelos CARVALHO,Cynara dos Santos LAGO,Amanda Maria Teixeira CURI,Paula Nogueira PIO,Rafael QUEIROZ,Fabiana RESENDE,Jaime Vilela de SOUZA,Vanessa Rios de |
author_role |
author |
author2 |
CARVALHO,Cynara dos Santos LAGO,Amanda Maria Teixeira CURI,Paula Nogueira PIO,Rafael QUEIROZ,Fabiana RESENDE,Jaime Vilela de SOUZA,Vanessa Rios de |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
SCHIASSI,Maria Cecília Evangelista Vasconcelos CARVALHO,Cynara dos Santos LAGO,Amanda Maria Teixeira CURI,Paula Nogueira PIO,Rafael QUEIROZ,Fabiana RESENDE,Jaime Vilela de SOUZA,Vanessa Rios de |
dc.subject.por.fl_str_mv |
mixture design desirability function sensory acceptance mixed fruit juice |
topic |
mixture design desirability function sensory acceptance mixed fruit juice |
description |
Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-01 |
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=S0101-20612020000400985 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400985 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.28919 |
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.40 n.4 2020 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_ |
1752126326794354688 |