Optimization of tropical fruit juice based on sensory and nutritional characteristics

Detalhes bibliográficos
Autor(a) principal: Curi, Paula Nogueira
Data de Publicação: 2017
Outros Autores: Almeida, Aline Botelho de, Tavares, Bruna de Sousa, Nunes, Cleiton Antônio, Pio, Rafael, Pasqual, Moacir, Souza, Vanessa Rios de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/29580
Resumo: The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange.
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spelling Optimization of tropical fruit juice based on sensory and nutritional characteristicsMixed juice - Nutritional characteristicsMixed juice - Sensory characteristicsMixture designResponse surfaceSucos mistos - Características nutricionaisSucos mistos - SensoriaisDesign de misturaSuperfície de respostaThe objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-07-09T10:37:39Z2018-07-09T10:37:39Z2017-04info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCURI, P. N. et al. Optimization of tropical fruit juice based on sensory and nutritional characteristics. Food Science and Technology, London, v. 37, n. 2, p. 308-314, Apr./June 2017.http://repositorio.ufla.br/jspui/handle/1/29580Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessCuri, Paula NogueiraAlmeida, Aline Botelho deTavares, Bruna de SousaNunes, Cleiton AntônioPio, RafaelPasqual, MoacirSouza, Vanessa Rios deeng2018-07-09T10:37:39Zoai:localhost:1/29580Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2018-07-09T10:37:39Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Optimization of tropical fruit juice based on sensory and nutritional characteristics
title Optimization of tropical fruit juice based on sensory and nutritional characteristics
spellingShingle Optimization of tropical fruit juice based on sensory and nutritional characteristics
Curi, Paula Nogueira
Mixed juice - Nutritional characteristics
Mixed juice - Sensory characteristics
Mixture design
Response surface
Sucos mistos - Características nutricionais
Sucos mistos - Sensoriais
Design de mistura
Superfície de resposta
title_short Optimization of tropical fruit juice based on sensory and nutritional characteristics
title_full Optimization of tropical fruit juice based on sensory and nutritional characteristics
title_fullStr Optimization of tropical fruit juice based on sensory and nutritional characteristics
title_full_unstemmed Optimization of tropical fruit juice based on sensory and nutritional characteristics
title_sort Optimization of tropical fruit juice based on sensory and nutritional characteristics
author Curi, Paula Nogueira
author_facet Curi, Paula Nogueira
Almeida, Aline Botelho de
Tavares, Bruna de Sousa
Nunes, Cleiton Antônio
Pio, Rafael
Pasqual, Moacir
Souza, Vanessa Rios de
author_role author
author2 Almeida, Aline Botelho de
Tavares, Bruna de Sousa
Nunes, Cleiton Antônio
Pio, Rafael
Pasqual, Moacir
Souza, Vanessa Rios de
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Curi, Paula Nogueira
Almeida, Aline Botelho de
Tavares, Bruna de Sousa
Nunes, Cleiton Antônio
Pio, Rafael
Pasqual, Moacir
Souza, Vanessa Rios de
dc.subject.por.fl_str_mv Mixed juice - Nutritional characteristics
Mixed juice - Sensory characteristics
Mixture design
Response surface
Sucos mistos - Características nutricionais
Sucos mistos - Sensoriais
Design de mistura
Superfície de resposta
topic Mixed juice - Nutritional characteristics
Mixed juice - Sensory characteristics
Mixture design
Response surface
Sucos mistos - Características nutricionais
Sucos mistos - Sensoriais
Design de mistura
Superfície de resposta
description The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange.
publishDate 2017
dc.date.none.fl_str_mv 2017-04
2018-07-09T10:37:39Z
2018-07-09T10:37:39Z
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 CURI, P. N. et al. Optimization of tropical fruit juice based on sensory and nutritional characteristics. Food Science and Technology, London, v. 37, n. 2, p. 308-314, Apr./June 2017.
http://repositorio.ufla.br/jspui/handle/1/29580
identifier_str_mv CURI, P. N. et al. Optimization of tropical fruit juice based on sensory and nutritional characteristics. Food Science and Technology, London, v. 37, n. 2, p. 308-314, Apr./June 2017.
url http://repositorio.ufla.br/jspui/handle/1/29580
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://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 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 Food Science and Technology
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
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