Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water

Detalhes bibliográficos
Autor(a) principal: Schiassi, Maria Cecília Evangelista Vasconcelos
Data de Publicação: 2020
Outros Autores: Carvalho, Cynara dos Santos, Lago, Amanda Maria Teixeira, Curi, Paula Nogueira, Pio, Rafael, Queiroz, Fabiana, Resende, Jaime Vilela de, 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/1/46438
Resumo: A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type.
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spelling Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut waterMixture designDesirability functionMixed fruit juice - Sensory acceptanceProjeto de misturaFunção de desejoSuco de frutas misto - Aceitação sensorialA new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-06-01T16:57:49Z2021-06-01T16:57:49Z2020-10info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSCHIASSI, M. C. E. V. et al. Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water. Food Science and Technology, Campinas, v. 40, n. 4, p. 985-992, Oct./Dec. 2020.http://repositorio.ufla.br/jspui/handle/1/46438Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessSchiassi, Maria Cecília Evangelista VasconcelosCarvalho, Cynara dos SantosLago, Amanda Maria TeixeiraCuri, Paula NogueiraPio, RafaelQueiroz, FabianaResende, Jaime Vilela deSouza, Vanessa Rios deeng2023-05-26T18:57:59Zoai:localhost:1/46438Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-26T18:57:59Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
title Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
spellingShingle Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
Schiassi, Maria Cecília Evangelista Vasconcelos
Mixture design
Desirability function
Mixed fruit juice - Sensory acceptance
Projeto de mistura
Função de desejo
Suco de frutas misto - Aceitação sensorial
title_short Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
title_full Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
title_fullStr Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
title_full_unstemmed Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
title_sort Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
author Schiassi, Maria Cecília Evangelista Vasconcelos
author_facet Schiassi, Maria Cecília Evangelista Vasconcelos
Carvalho, Cynara dos Santos
Lago, Amanda Maria Teixeira
Curi, Paula Nogueira
Pio, Rafael
Queiroz, Fabiana
Resende, Jaime Vilela de
Souza, Vanessa Rios de
author_role author
author2 Carvalho, Cynara dos Santos
Lago, Amanda Maria Teixeira
Curi, Paula Nogueira
Pio, Rafael
Queiroz, Fabiana
Resende, Jaime Vilela de
Souza, Vanessa Rios de
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Schiassi, Maria Cecília Evangelista Vasconcelos
Carvalho, Cynara dos Santos
Lago, Amanda Maria Teixeira
Curi, Paula Nogueira
Pio, Rafael
Queiroz, Fabiana
Resende, Jaime Vilela de
Souza, Vanessa Rios de
dc.subject.por.fl_str_mv Mixture design
Desirability function
Mixed fruit juice - Sensory acceptance
Projeto de mistura
Função de desejo
Suco de frutas misto - Aceitação sensorial
topic Mixture design
Desirability function
Mixed fruit juice - Sensory acceptance
Projeto de mistura
Função de desejo
Suco de frutas misto - Aceitação sensorial
description A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type.
publishDate 2020
dc.date.none.fl_str_mv 2020-10
2021-06-01T16:57:49Z
2021-06-01T16:57:49Z
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 SCHIASSI, M. C. E. V. et al. Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water. Food Science and Technology, Campinas, v. 40, n. 4, p. 985-992, Oct./Dec. 2020.
http://repositorio.ufla.br/jspui/handle/1/46438
identifier_str_mv SCHIASSI, M. C. E. V. et al. Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water. Food Science and Technology, Campinas, v. 40, n. 4, p. 985-992, Oct./Dec. 2020.
url http://repositorio.ufla.br/jspui/handle/1/46438
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
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
_version_ 1784550217592340480

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