Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , |
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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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 |
_version_ |
1750318274436923392 |