Avaliação das características de qualidade de néctares de goiaba light de diferentes marcas comercializadas em Lavras/MG

• Autor(a) principal: Rocha, Larissa de Oliveira Ferreira
• Data de Publicação: 2012
• Outros Autores: Pimenta, Carlos José, Pereira, Patrícia Aparecida Pimenta
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/4727
• topic: Goiaba; Avaliação físico-química e sensorial; Guava; Physic - Chemical evaluation; Sensory evaluation

This work aimed to study the quality of five brands of guava nectar light marketed in Lavras / MG. Measurements of pH, acidity, soluble solids (º Brix), total sugars and color were performed according to the proposed methodology. We evaluated the sensory acceptance of samples and purchase intent by the team with 65 judges using hedonic scale. The results of the analysis and the acceptance test were evaluated by univariate statistical analysis (ANOVA) and mean test (Tukey, p ≤ 0.05). Based on information from consumers and affective test results, histograms were constructed. Multivariate Qualitative (principal component analysis) was also employed in order to better understand the differentiation of the samples. In all the attributes evaluated samples of nectar were found significantly (p ≤ 0.05) different. It was observed that the brand B was statistically different from the other brands, with higher soluble solids, sugars and acidity and lower pH value. The sample had a high value of C a* indicating red have more intense. For sensory evaluation, we found that consumers had a greater acceptance by the brand B when the flavor was evaluated and the greater acceptance when the color sample C was evaluated. The principal component analysis confirmed these results and concluded that there was a greater tendency to acceptance by a guava juice reddish color and sweet flavor and acid, which can be a parameter to be followed by manufacturers.