Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/10953 |
Resumo: | The objective of this research was to evaluate the effect of the citric acid concentration, pulp/sugar ratio, and albedo concentration of the passion fruit peel on physical, physiochemical, and sensorial characteristics of the 'Silver' banana preserves. A 23 factorial design and 3 repetitions in the central point were used. The albedo concentration between 0 and 3% had significant influence on the reduction of the reducing sugars and on the decrease in titratable acidity. The increase in the pulp/sugar ratio exerted a negative effect on the pH and positive on the titratable acidity; the acid addition reduced the non-reducing sugar level. The sensorial evaluation and purchase intention indicated that the incorporation of a maximum of 1.5% albedo in formulations containing 50% pulp and 0.5% citric acid resulted in products with good acceptability in comparison with the formulation in which 60% pulp and an absence of acid or albedo is utilized. |
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Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preservesInfluência do teor de albedo de maracujá, do ácido cítrico e da relação polpa/açúcar sobre a qualidade de doce de bananaFruits - QualityFruits - PreservationFrutas - QualidadeFrutas - ConservaçãoThe objective of this research was to evaluate the effect of the citric acid concentration, pulp/sugar ratio, and albedo concentration of the passion fruit peel on physical, physiochemical, and sensorial characteristics of the 'Silver' banana preserves. A 23 factorial design and 3 repetitions in the central point were used. The albedo concentration between 0 and 3% had significant influence on the reduction of the reducing sugars and on the decrease in titratable acidity. The increase in the pulp/sugar ratio exerted a negative effect on the pH and positive on the titratable acidity; the acid addition reduced the non-reducing sugar level. The sensorial evaluation and purchase intention indicated that the incorporation of a maximum of 1.5% albedo in formulations containing 50% pulp and 0.5% citric acid resulted in products with good acceptability in comparison with the formulation in which 60% pulp and an absence of acid or albedo is utilized.O objetivo desta pesquisa foi avaliar o efeito da concentração de ácido cítrico, a relação polpa/açúcar e a concentração de albedo da casca de maracujá sobre características físicas, físico-químicas e sensoriais dos doces da banana 'Prata'. Utilizou-se um planejamento fatorial 23 com 3 repetições no ponto central. A concentração de albedo entre 0 e 3% teve influência significativa na redução dos açúcares redutores e na diminuição da acidez titulável. O aumento da razão polpa/açúcar exerceu um efeito negativo em relação ao pH e positivo em relação à acidez titulável, a adição de ácido teve influência negativa no teor dos açúcares não redutores. As análises sensoriais e a intenção de compra indicaram que a incorporação de 1,5% de albedo nas formulações contendo 50% de polpa e 0,5% de ácido cítrico tiveram ótima aceitabilidade, quando comparadas com a formulação que continha 60% de polpa e ausência de albedo e ácido cítrico.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-03-22T11:37:01Z2016-03-22T11:37:01Z2011-11-29info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSILVA, I. G. et al. Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 2, p. 267-273, Apr./June 2012.http://repositorio.ufla.br/jspui/handle/1/10953Ciência e Tecnologia de Alimentosreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLASilva, Igor GalvãoMartins, Glêndara Aparecida de Souza MartinsBorges, Soraia VilelaMarques, Gerson ReginaldoRegis, Itamar Souzainfo:eu-repo/semantics/openAccesseng2016-03-22T11:37:34Zoai:localhost:1/10953Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2016-03-22T11:37:34Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves Influência do teor de albedo de maracujá, do ácido cítrico e da relação polpa/açúcar sobre a qualidade de doce de banana |
title |
Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves |
spellingShingle |
Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves Silva, Igor Galvão Fruits - Quality Fruits - Preservation Frutas - Qualidade Frutas - Conservação |
title_short |
Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves |
title_full |
Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves |
title_fullStr |
Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves |
title_full_unstemmed |
Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves |
title_sort |
Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves |
author |
Silva, Igor Galvão |
author_facet |
Silva, Igor Galvão Martins, Glêndara Aparecida de Souza Martins Borges, Soraia Vilela Marques, Gerson Reginaldo Regis, Itamar Souza |
author_role |
author |
author2 |
Martins, Glêndara Aparecida de Souza Martins Borges, Soraia Vilela Marques, Gerson Reginaldo Regis, Itamar Souza |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Silva, Igor Galvão Martins, Glêndara Aparecida de Souza Martins Borges, Soraia Vilela Marques, Gerson Reginaldo Regis, Itamar Souza |
dc.subject.por.fl_str_mv |
Fruits - Quality Fruits - Preservation Frutas - Qualidade Frutas - Conservação |
topic |
Fruits - Quality Fruits - Preservation Frutas - Qualidade Frutas - Conservação |
description |
The objective of this research was to evaluate the effect of the citric acid concentration, pulp/sugar ratio, and albedo concentration of the passion fruit peel on physical, physiochemical, and sensorial characteristics of the 'Silver' banana preserves. A 23 factorial design and 3 repetitions in the central point were used. The albedo concentration between 0 and 3% had significant influence on the reduction of the reducing sugars and on the decrease in titratable acidity. The increase in the pulp/sugar ratio exerted a negative effect on the pH and positive on the titratable acidity; the acid addition reduced the non-reducing sugar level. The sensorial evaluation and purchase intention indicated that the incorporation of a maximum of 1.5% albedo in formulations containing 50% pulp and 0.5% citric acid resulted in products with good acceptability in comparison with the formulation in which 60% pulp and an absence of acid or albedo is utilized. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-11-29 2016-03-22T11:37:01Z 2016-03-22T11:37:01Z |
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 |
SILVA, I. G. et al. Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 2, p. 267-273, Apr./June 2012. http://repositorio.ufla.br/jspui/handle/1/10953 |
identifier_str_mv |
SILVA, I. G. et al. Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 2, p. 267-273, Apr./June 2012. |
url |
http://repositorio.ufla.br/jspui/handle/1/10953 |
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.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Ciência e Tecnologia de Alimentos reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1807835160653070336 |