Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes

Detalhes bibliográficos
Autor(a) principal: Granato,Daniel
Data de Publicação: 2011
Outros Autores: Castro,Inar Alves de, Piekarski,Flávia Vilas Boas Wiecheteck, Benincá,Cristina, Masson,Maria Lucia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000100020
Resumo: This work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and evaluating the sensory attributes of Yacon non-sugar pastes. A colour kinetic evaluation of browning in 11 treatments containing Yacon tubers, yellow passion fruit juice (PFJ) and/or sodium disulphite, over the course of 240 minutes was studied to inactivate the PPOs activity. The evaluation of the colour alterations of Yacon tuber by the addition of variable amounts of PFJ and sodium disulphite enabled identification of efficient treatments for the inhibition of browning: T7 (300 g kg -1 PFJ), T8 (400 g kg -1 PFJ), and T10 (150 g kg -1 PFJ + 0.25 g kg -1 sodium disulphite). These treatments presented high colour intensity (C*) and an insignificant (P <0.05) total colour degradation (ΔE). The products elaborated by the cooking of these ingredients were submitted to the acceptability test and data showed that T7 garnered an acceptance index of 78%.
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spelling Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastesSmallanthus sonchifoliusDiabetesPassion fruitSensory analysiskineticsPolyphenol oxidasesThis work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and evaluating the sensory attributes of Yacon non-sugar pastes. A colour kinetic evaluation of browning in 11 treatments containing Yacon tubers, yellow passion fruit juice (PFJ) and/or sodium disulphite, over the course of 240 minutes was studied to inactivate the PPOs activity. The evaluation of the colour alterations of Yacon tuber by the addition of variable amounts of PFJ and sodium disulphite enabled identification of efficient treatments for the inhibition of browning: T7 (300 g kg -1 PFJ), T8 (400 g kg -1 PFJ), and T10 (150 g kg -1 PFJ + 0.25 g kg -1 sodium disulphite). These treatments presented high colour intensity (C*) and an insignificant (P <0.05) total colour degradation (ΔE). The products elaborated by the cooking of these ingredients were submitted to the acceptability test and data showed that T7 garnered an acceptance index of 78%.Instituto de Tecnologia do Paraná - Tecpar2011-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000100020Brazilian Archives of Biology and Technology v.54 n.1 2011reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132011000100020info:eu-repo/semantics/openAccessGranato,DanielCastro,Inar Alves dePiekarski,Flávia Vilas Boas WiecheteckBenincá,CristinaMasson,Maria Luciaeng2011-03-03T00:00:00Zoai:scielo:S1516-89132011000100020Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2011-03-03T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes
title Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes
spellingShingle Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes
Granato,Daniel
Smallanthus sonchifolius
Diabetes
Passion fruit
Sensory analysis
kinetics
Polyphenol oxidases
title_short Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes
title_full Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes
title_fullStr Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes
title_full_unstemmed Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes
title_sort Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes
author Granato,Daniel
author_facet Granato,Daniel
Castro,Inar Alves de
Piekarski,Flávia Vilas Boas Wiecheteck
Benincá,Cristina
Masson,Maria Lucia
author_role author
author2 Castro,Inar Alves de
Piekarski,Flávia Vilas Boas Wiecheteck
Benincá,Cristina
Masson,Maria Lucia
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Granato,Daniel
Castro,Inar Alves de
Piekarski,Flávia Vilas Boas Wiecheteck
Benincá,Cristina
Masson,Maria Lucia
dc.subject.por.fl_str_mv Smallanthus sonchifolius
Diabetes
Passion fruit
Sensory analysis
kinetics
Polyphenol oxidases
topic Smallanthus sonchifolius
Diabetes
Passion fruit
Sensory analysis
kinetics
Polyphenol oxidases
description This work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and evaluating the sensory attributes of Yacon non-sugar pastes. A colour kinetic evaluation of browning in 11 treatments containing Yacon tubers, yellow passion fruit juice (PFJ) and/or sodium disulphite, over the course of 240 minutes was studied to inactivate the PPOs activity. The evaluation of the colour alterations of Yacon tuber by the addition of variable amounts of PFJ and sodium disulphite enabled identification of efficient treatments for the inhibition of browning: T7 (300 g kg -1 PFJ), T8 (400 g kg -1 PFJ), and T10 (150 g kg -1 PFJ + 0.25 g kg -1 sodium disulphite). These treatments presented high colour intensity (C*) and an insignificant (P <0.05) total colour degradation (ΔE). The products elaborated by the cooking of these ingredients were submitted to the acceptability test and data showed that T7 garnered an acceptance index of 78%.
publishDate 2011
dc.date.none.fl_str_mv 2011-02-01
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=S1516-89132011000100020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000100020
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132011000100020
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 Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.54 n.1 2011
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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