PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER

Detalhes bibliográficos
Autor(a) principal: Moura Neto, Luís Gomes
Data de Publicação: 2015
Outros Autores: Rocha, Érica Milo de Freitas Felipe, Afonso, Marcos Rodrigues Amorim, Rodrigues, Sueli, Costa, José Maria Correia da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Caatinga
Texto Completo: https://periodicos.ufersa.edu.br/caatinga/article/view/3827
Resumo: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).
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spelling PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDERAVALIAÇÃO FÍSICO-QUÍMICA E A SENSORIAL DE PÓ DE CAJÁ ATOMIZADO (Spondias mombin L.)Conservação de alimentos. Maltodextrina. Spray-dryer. Frutas tropicais.Food Preservation. Maltodextrin. Spray-dryer. Tropical fruit.Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).A desidratação mostra-se como uma alternativa importante para aproveitar o excedente de produção e sazonalidade das frutas tropicais. Neste contexto, o objetivo desta pesquisa foi avaliar a composição físico-química da polpa de cajá (Spondia mombin L.) em pó, obtido por spray-dryer, e avaliar a sua aceitação sensorial em forma de suco reconstituído. As análises físico-químicas realizadas nos pós de cajá foram: pH, sólidos solúveis, acidez titulável, ácido ascórbico e umidade, apresentando todos os resultados dentro da legislação vigente. A adição da maltodextrina no processo indicou redução das notas dos atributos cor, aparência e sabor na análise sensorial. As formulações testadas, pós com 25 e 27,05% de maltodextrina conservaram, e até favoreceram, o atributo aroma, obtendo notas de valor superior (7,66 e 7,68) ao observado para o suco integral (6,60).Universidade Federal Rural do Semi-Árido2015-11-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufersa.edu.br/caatinga/article/view/382710.1590/1983-21252015v28n427rcREVISTA CAATINGA; Vol. 28 No. 4 (2015); 244-252Revista Caatinga; v. 28 n. 4 (2015); 244-2521983-21250100-316Xreponame:Revista Caatingainstname:Universidade Federal Rural do Semi-Árido (UFERSA)instacron:UFERSAenghttps://periodicos.ufersa.edu.br/caatinga/article/view/3827/pdf_326Copyright (c) 2023 Revista Caatingainfo:eu-repo/semantics/openAccessMoura Neto, Luís GomesRocha, Érica Milo de Freitas FelipeAfonso, Marcos Rodrigues AmorimRodrigues, SueliCosta, José Maria Correia da2023-07-03T17:12:06Zoai:ojs.periodicos.ufersa.edu.br:article/3827Revistahttps://periodicos.ufersa.edu.br/index.php/caatinga/indexPUBhttps://periodicos.ufersa.edu.br/index.php/caatinga/oaipatricio@ufersa.edu.br|| caatinga@ufersa.edu.br1983-21250100-316Xopendoar:2024-04-29T09:46:09.958857Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA)true
dc.title.none.fl_str_mv PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER
AVALIAÇÃO FÍSICO-QUÍMICA E A SENSORIAL DE PÓ DE CAJÁ ATOMIZADO (Spondias mombin L.)
title PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER
spellingShingle PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER
Moura Neto, Luís Gomes
Conservação de alimentos. Maltodextrina. Spray-dryer. Frutas tropicais.
Food Preservation. Maltodextrin. Spray-dryer. Tropical fruit.
title_short PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER
title_full PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER
title_fullStr PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER
title_full_unstemmed PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER
title_sort PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER
author Moura Neto, Luís Gomes
author_facet Moura Neto, Luís Gomes
Rocha, Érica Milo de Freitas Felipe
Afonso, Marcos Rodrigues Amorim
Rodrigues, Sueli
Costa, José Maria Correia da
author_role author
author2 Rocha, Érica Milo de Freitas Felipe
Afonso, Marcos Rodrigues Amorim
Rodrigues, Sueli
Costa, José Maria Correia da
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Moura Neto, Luís Gomes
Rocha, Érica Milo de Freitas Felipe
Afonso, Marcos Rodrigues Amorim
Rodrigues, Sueli
Costa, José Maria Correia da
dc.subject.por.fl_str_mv Conservação de alimentos. Maltodextrina. Spray-dryer. Frutas tropicais.
Food Preservation. Maltodextrin. Spray-dryer. Tropical fruit.
topic Conservação de alimentos. Maltodextrina. Spray-dryer. Frutas tropicais.
Food Preservation. Maltodextrin. Spray-dryer. Tropical fruit.
description Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).
publishDate 2015
dc.date.none.fl_str_mv 2015-11-19
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 https://periodicos.ufersa.edu.br/caatinga/article/view/3827
10.1590/1983-21252015v28n427rc
url https://periodicos.ufersa.edu.br/caatinga/article/view/3827
identifier_str_mv 10.1590/1983-21252015v28n427rc
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.ufersa.edu.br/caatinga/article/view/3827/pdf_326
dc.rights.driver.fl_str_mv Copyright (c) 2023 Revista Caatinga
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Revista Caatinga
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal Rural do Semi-Árido
publisher.none.fl_str_mv Universidade Federal Rural do Semi-Árido
dc.source.none.fl_str_mv REVISTA CAATINGA; Vol. 28 No. 4 (2015); 244-252
Revista Caatinga; v. 28 n. 4 (2015); 244-252
1983-2125
0100-316X
reponame:Revista Caatinga
instname:Universidade Federal Rural do Semi-Árido (UFERSA)
instacron:UFERSA
instname_str Universidade Federal Rural do Semi-Árido (UFERSA)
instacron_str UFERSA
institution UFERSA
reponame_str Revista Caatinga
collection Revista Caatinga
repository.name.fl_str_mv Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA)
repository.mail.fl_str_mv patricio@ufersa.edu.br|| caatinga@ufersa.edu.br
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