Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
DOI: | 10.4025/actascitechnol.v41i1.38371 |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/38371 |
Resumo: | The present research studied gelling agent and fruit variety effects on the correlation between the rheological properties and water activity with sensorial parameters of blueberry jam. Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. Rheological parameters were evaluated using texturometer (Texture Analyser, TA- TX2) with 1.0 cm2 probe, and water activity using water activity meter equipment (Texto 65-PC). Regarding to sensory analysis, the results showed that there was greater preference in conventional jam with “Climax” fruit variety, for all attributes. The Pearson correlation values showed that water activity had positive correlation with color, except for “light” product elaborated with “Climax” variety; texture, flavor and appearance had negative correlation with water activity for “light” samples. About the correlation between the sensory attributes and rheological parameters, the negative value of the Pearson correlation indicate that the texture measures were not correlated with texture sensory attribute, for all samples. |
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Acta scientiarum. Technology (Online) |
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Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributesberriesgelssensory analysisphysico-chemical propertiestextureinterdependence.The present research studied gelling agent and fruit variety effects on the correlation between the rheological properties and water activity with sensorial parameters of blueberry jam. Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. Rheological parameters were evaluated using texturometer (Texture Analyser, TA- TX2) with 1.0 cm2 probe, and water activity using water activity meter equipment (Texto 65-PC). Regarding to sensory analysis, the results showed that there was greater preference in conventional jam with “Climax” fruit variety, for all attributes. The Pearson correlation values showed that water activity had positive correlation with color, except for “light” product elaborated with “Climax” variety; texture, flavor and appearance had negative correlation with water activity for “light” samples. About the correlation between the sensory attributes and rheological parameters, the negative value of the Pearson correlation indicate that the texture measures were not correlated with texture sensory attribute, for all samples.Universidade Estadual De Maringá2019-05-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/3837110.4025/actascitechnol.v41i1.38371Acta Scientiarum. Technology; Vol 41 (2019): Publicação Contínua; e38371Acta Scientiarum. Technology; v. 41 (2019): Publicação Contínua; e383711806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/38371/pdfCopyright (c) 2019 Acta Scientiarum. Technologyhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGuimarães, Daniela Helena PelegrineAlves, Gisele LeticiaQuerido, Amanda Faria2019-07-17T11:54:34Zoai:periodicos.uem.br/ojs:article/38371Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2019-07-17T11:54:34Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes |
title |
Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes |
spellingShingle |
Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes Guimarães, Daniela Helena Pelegrine berries gels sensory analysis physico-chemical properties texture interdependence. Guimarães, Daniela Helena Pelegrine berries gels sensory analysis physico-chemical properties texture interdependence. |
title_short |
Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes |
title_full |
Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes |
title_fullStr |
Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes |
title_full_unstemmed |
Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes |
title_sort |
Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes |
author |
Guimarães, Daniela Helena Pelegrine |
author_facet |
Guimarães, Daniela Helena Pelegrine Guimarães, Daniela Helena Pelegrine Alves, Gisele Leticia Querido, Amanda Faria Alves, Gisele Leticia Querido, Amanda Faria |
author_role |
author |
author2 |
Alves, Gisele Leticia Querido, Amanda Faria |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Guimarães, Daniela Helena Pelegrine Alves, Gisele Leticia Querido, Amanda Faria |
dc.subject.por.fl_str_mv |
berries gels sensory analysis physico-chemical properties texture interdependence. |
topic |
berries gels sensory analysis physico-chemical properties texture interdependence. |
description |
The present research studied gelling agent and fruit variety effects on the correlation between the rheological properties and water activity with sensorial parameters of blueberry jam. Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. Rheological parameters were evaluated using texturometer (Texture Analyser, TA- TX2) with 1.0 cm2 probe, and water activity using water activity meter equipment (Texto 65-PC). Regarding to sensory analysis, the results showed that there was greater preference in conventional jam with “Climax” fruit variety, for all attributes. The Pearson correlation values showed that water activity had positive correlation with color, except for “light” product elaborated with “Climax” variety; texture, flavor and appearance had negative correlation with water activity for “light” samples. About the correlation between the sensory attributes and rheological parameters, the negative value of the Pearson correlation indicate that the texture measures were not correlated with texture sensory attribute, for all samples. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-05-29 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/38371 10.4025/actascitechnol.v41i1.38371 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/38371 |
identifier_str_mv |
10.4025/actascitechnol.v41i1.38371 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/38371/pdf |
dc.rights.driver.fl_str_mv |
Copyright (c) 2019 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2019 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 41 (2019): Publicação Contínua; e38371 Acta Scientiarum. Technology; v. 41 (2019): Publicação Contínua; e38371 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1822182883402448896 |
dc.identifier.doi.none.fl_str_mv |
10.4025/actascitechnol.v41i1.38371 |