Physico-chemical and sensorial evaluation of new varieties of acerola

Detalhes bibliográficos
Autor(a) principal: Mamede, Maria Eugênia de Oliveira
Data de Publicação: 2009
Outros Autores: Miranda, Maria da Pureza Spínola, Ritzinger, Rogerio, Godoy, Rossana Catie Bueno de, Velozo, Eudes da Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFBA
Texto Completo: http://www.repositorio.ufba.br/ri/handle/ri/5064
Resumo: p. 387-395
id UFBA-2_592b46b91d58aa5eabb929ef08b0b077
oai_identifier_str oai:repositorio.ufba.br:ri/5064
network_acronym_str UFBA-2
network_name_str Repositório Institucional da UFBA
repository_id_str 1932
spelling Mamede, Maria Eugênia de OliveiraMiranda, Maria da Pureza SpínolaRitzinger, RogerioGodoy, Rossana Catie Bueno deVelozo, Eudes da SilvaMamede, Maria Eugênia de OliveiraMiranda, Maria da Pureza SpínolaRitzinger, RogerioGodoy, Rossana Catie Bueno deVelozo, Eudes da Silva2012-01-07T02:00:42Z2012-01-07T02:00:42Z20090007-070Xhttp://www.repositorio.ufba.br/ri/handle/ri/5064v. 111, n. 4.p. 387-395Purpose – The purpose of this paper is to evaluate the chemical, physical and sensory composition of three new varieties of acerola (Rubra, Cabocla and CMF 017). Design/methodology/approach – The samples of ripe acerola were collected from the Active Germoplasm Bank of Embrapa Cassava and Tropical Fruits – Cruz das Almas/Bahia, from the species Malpighia emarginata DC and analyzed by using standard methods. Findings – The findings were that the Rubra variety stood out among the others in terms of flavour and purchasing intention, probably due to its pH 3.60, total acid (0.83 percent malic acid) and Vitamin C (911.97 g ascorbic acid/100 g) which gave the variety a less acidic flavour. As regards size, the average acceptability of this variety was 6.01, statistically different from Cabocla (8.08). Total anthocyanins were also found to be the highest, 76.7 mg/100 g and therefore the antioxidant activity of the peel was greater (85 percent) compared with the other varieties, though not differing statistically from the CMF 017 variety. According to these results, the Rubra variety is the one which should be of most interest to producers. Practical implications – The new variety often fails to exceed nutritional and organoleptic characteristics of existing varieties in the market with established acceptance levels. The paper evaluates the chemical and sensorial composition of new varieties of acerola fruit, which could be launched on to the market. It was observed that one particular variety had better sensorial and nutritive quality. Originality/value – This kind of data is important both for consumers who want to buy the best quality fruit and producers who want to plant more of the better quality variety so that they can gain greater added-value in the commercialization of the fruit.Submitted by Ana Valéria de Jesus Moura (anavaleria_131@hotmail.com) on 2012-01-07T02:00:42Z No. of bitstreams: 1 Physico-chemical_and.pdf: 111450 bytes, checksum: aa18a815a27e312a4b504d64f8bf6477 (MD5)Made available in DSpace on 2012-01-07T02:00:42Z (GMT). No. of bitstreams: 1 Physico-chemical_and.pdf: 111450 bytes, checksum: aa18a815a27e312a4b504d64f8bf6477 (MD5) Previous issue date: 2009BrazilFruitsVitaminsPhysico-chemical and sensorial evaluation of new varieties of acerolaBritish Food Journalinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleengreponame:Repositório Institucional da UFBAinstname:Universidade Federal da Bahia (UFBA)instacron:UFBAinfo:eu-repo/semantics/openAccessORIGINALPhysico-chemical_and.pdfPhysico-chemical_and.pdfapplication/pdf111450https://repositorio.ufba.br/bitstream/ri/5064/1/Physico-chemical_and.pdfaa18a815a27e312a4b504d64f8bf6477MD51LICENSElicense.txtlicense.txttext/plain1762https://repositorio.ufba.br/bitstream/ri/5064/2/license.txt1b89a9a0548218172d7c829f87a0eab9MD52TEXTPhysico-chemical_and.pdf.txtPhysico-chemical_and.pdf.txtExtracted texttext/plain24391https://repositorio.ufba.br/bitstream/ri/5064/3/Physico-chemical_and.pdf.txt64d1043fca53b6824461d80b864c17b1MD53ri/50642022-07-05 14:03:17.221oai:repositorio.ufba.br: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Repositório InstitucionalPUBhttp://192.188.11.11:8080/oai/requestopendoar:19322022-07-05T17:03:17Repositório Institucional da UFBA - Universidade Federal da Bahia (UFBA)false
dc.title.pt_BR.fl_str_mv Physico-chemical and sensorial evaluation of new varieties of acerola
dc.title.alternative.pt_BR.fl_str_mv British Food Journal
title Physico-chemical and sensorial evaluation of new varieties of acerola
spellingShingle Physico-chemical and sensorial evaluation of new varieties of acerola
Mamede, Maria Eugênia de Oliveira
Brazil
Fruits
Vitamins
title_short Physico-chemical and sensorial evaluation of new varieties of acerola
title_full Physico-chemical and sensorial evaluation of new varieties of acerola
title_fullStr Physico-chemical and sensorial evaluation of new varieties of acerola
title_full_unstemmed Physico-chemical and sensorial evaluation of new varieties of acerola
title_sort Physico-chemical and sensorial evaluation of new varieties of acerola
author Mamede, Maria Eugênia de Oliveira
author_facet Mamede, Maria Eugênia de Oliveira
Miranda, Maria da Pureza Spínola
Ritzinger, Rogerio
Godoy, Rossana Catie Bueno de
Velozo, Eudes da Silva
author_role author
author2 Miranda, Maria da Pureza Spínola
Ritzinger, Rogerio
Godoy, Rossana Catie Bueno de
Velozo, Eudes da Silva
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Mamede, Maria Eugênia de Oliveira
Miranda, Maria da Pureza Spínola
Ritzinger, Rogerio
Godoy, Rossana Catie Bueno de
Velozo, Eudes da Silva
Mamede, Maria Eugênia de Oliveira
Miranda, Maria da Pureza Spínola
Ritzinger, Rogerio
Godoy, Rossana Catie Bueno de
Velozo, Eudes da Silva
dc.subject.por.fl_str_mv Brazil
Fruits
Vitamins
topic Brazil
Fruits
Vitamins
description p. 387-395
publishDate 2009
dc.date.issued.fl_str_mv 2009
dc.date.accessioned.fl_str_mv 2012-01-07T02:00:42Z
dc.date.available.fl_str_mv 2012-01-07T02:00:42Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.repositorio.ufba.br/ri/handle/ri/5064
dc.identifier.issn.none.fl_str_mv 0007-070X
dc.identifier.number.pt_BR.fl_str_mv v. 111, n. 4.
identifier_str_mv 0007-070X
v. 111, n. 4.
url http://www.repositorio.ufba.br/ri/handle/ri/5064
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFBA
instname:Universidade Federal da Bahia (UFBA)
instacron:UFBA
instname_str Universidade Federal da Bahia (UFBA)
instacron_str UFBA
institution UFBA
reponame_str Repositório Institucional da UFBA
collection Repositório Institucional da UFBA
bitstream.url.fl_str_mv https://repositorio.ufba.br/bitstream/ri/5064/1/Physico-chemical_and.pdf
https://repositorio.ufba.br/bitstream/ri/5064/2/license.txt
https://repositorio.ufba.br/bitstream/ri/5064/3/Physico-chemical_and.pdf.txt
bitstream.checksum.fl_str_mv aa18a815a27e312a4b504d64f8bf6477
1b89a9a0548218172d7c829f87a0eab9
64d1043fca53b6824461d80b864c17b1
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
MD5
repository.name.fl_str_mv Repositório Institucional da UFBA - Universidade Federal da Bahia (UFBA)
repository.mail.fl_str_mv
_version_ 1801502437714952192

Registros relacionados