Desenvolvimento de sucos elaborados com polpas de frutas do Cerrado
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/12734 |
Resumo: | Brazil is the country with the greatest biodiversity, however, many of its fruit species are still unknown, and consequently, are little commercialized. Cerrado represents the majority of this biodiversity, and many of these species provide fruits with high concentration of nutrients and unique sensorial characteristics, many of which are consumed in natura or processed only by the local population. Processing allows to add economic value to the raw materials, transforming perishable products into storable and marketable products. Processing of pulp and fruit juices is an important agro-industrial activity in that adds economic value to the fruit, avoiding waste and minimizing losses that may occur during the marketing of the product in natura, in addition to enabling the producer an alternative use of the fruits. Thus, the aim of this work was to develop a juice produced with Cerrado fruit pulp in order to offer the consumer a unique product, combining the sensory and nutritional characteristics of two or more fruits. Therefore, in the first stage, six Cerrado fruits (strawberry guava, buriti, cagaita, yellow mombin, mangaba and marolo) were characterized with respect to their chemical and sensory properties, as well as quantified as the bioactive compounds and antioxidant activity in order to obtain greater knowledge and subsequent aggregation of value to each of them. In the second part of the study three fruits were selected based on nutritional and sensory data of pure juice from each of them. Then, ten formulations were prepared in accordance with the rule of mixture design. Optimization was based on sensory and nutritional characteristics. At the end of the research, an innovative product was obtained, with greater nutritional value, allowing to obtain a new flavor with good sensorial characteristics. It is believed that the new product can meet consumer demand, as well as being a great way to add value to these fruits. |
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Desenvolvimento de sucos elaborados com polpas de frutas do CerradoDevelopment of juices prepared with cerrado fruits pulpFrutas – Cerrados – ProcessamentoSuco – ProcessamentoFruit – Cerrados – ProcessingJuice – ProcessingTecnologia das BebidasBrazil is the country with the greatest biodiversity, however, many of its fruit species are still unknown, and consequently, are little commercialized. Cerrado represents the majority of this biodiversity, and many of these species provide fruits with high concentration of nutrients and unique sensorial characteristics, many of which are consumed in natura or processed only by the local population. Processing allows to add economic value to the raw materials, transforming perishable products into storable and marketable products. Processing of pulp and fruit juices is an important agro-industrial activity in that adds economic value to the fruit, avoiding waste and minimizing losses that may occur during the marketing of the product in natura, in addition to enabling the producer an alternative use of the fruits. Thus, the aim of this work was to develop a juice produced with Cerrado fruit pulp in order to offer the consumer a unique product, combining the sensory and nutritional characteristics of two or more fruits. Therefore, in the first stage, six Cerrado fruits (strawberry guava, buriti, cagaita, yellow mombin, mangaba and marolo) were characterized with respect to their chemical and sensory properties, as well as quantified as the bioactive compounds and antioxidant activity in order to obtain greater knowledge and subsequent aggregation of value to each of them. In the second part of the study three fruits were selected based on nutritional and sensory data of pure juice from each of them. Then, ten formulations were prepared in accordance with the rule of mixture design. Optimization was based on sensory and nutritional characteristics. At the end of the research, an innovative product was obtained, with greater nutritional value, allowing to obtain a new flavor with good sensorial characteristics. It is believed that the new product can meet consumer demand, as well as being a great way to add value to these fruits.Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)O Brasil é o país que apresenta a maior biodiversidade, no entanto, muitas de suas espécies frutíferas são ainda desconhecidas e, consequentemente, pouco comercializadas. O Cerrado representa a maioria desta biodiversidade, sendo que muitas destas espécies de frutas fornecem frutos que apresentam concentrações elevadas de nutrientes e características sensoriais únicas, sendo muitos deste, consumidos in natura ou processados somente pela população local. O processamento permite agregar valor econômico às matérias-primas, transformando produtos perecíveis em armazenáveis e comercializáveis. O processamento de polpas e sucos de fruta é uma atividade agroindustrial importante na medida em que agrega valor econômico à fruta, evitando desperdícios e minimizando perdas que podem ocorrer durante a comercialização do produto in natura, além de possibilitar ao produtor uma alternativa na utilização das frutas. Desta forma, objetivou-se com este trabalho desenvolver um suco elaborado com polpa de frutas do Cerrado, no intuito de oferecer ao consumidor um produto diferenciado, unindo as características sensoriais e nutricionais de duas ou mais frutas. Para tanto, na primeira etapa seis frutas do Cerrado (araçá, buriti, cagaita, cajá, mangaba e marolo) foram caracterizadas em relação às suas propriedades químicas e sensoriais, além de quantificadas quanto aos compostos bioativos e atividade antioxidante, a fim de se obter maior conhecimento e posterior agregação de valor a cada uma delas. Já na segunda parte do trabalho foram selecionadas três frutas com base nos dados nutricionais e sensoriais do suco puro de cada uma delas. Em seguida, foram elaboradas dez formulações de acordo com o delineamento da regra da mistura e, posteriormente, realizou-se a otimização com base nas características sensoriais e nutricionais. Ao fim do trabalho, obteve-se um produto inovador, com maior valor nutricional, permitindo obtenção de um novo sabor com boas características sensoriais. Acredita-se que o novo produto possa suprir a demanda dos consumidores, além de ser uma excelente maneira de promover a agregação de valor a estas frutas.Universidade Federal de LavrasPrograma de Pós-Graduação em Ciência dos AlimentosUFLAbrasilDepartamento de Ciência dos AlimentosQueiroz, FabianaSouza, Vanessa Rios dePereira, Patrícia Aparecida PimentaSouza, Vanessa Rios deSchiassi, Maria Cecília Evangelista Vasconcelos2017-04-17T17:20:19Z2017-04-17T17:20:19Z2017-04-172017-03-24info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfSCHIASSI, M. C. E. V. Desenvolvimento de sucos elaborados com polpas de frutas do Cerrado. 2017. 127 p. Dissertação (Mestrado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2017.http://repositorio.ufla.br/jspui/handle/1/12734porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLA2023-05-08T15:41:57Zoai:localhost:1/12734Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-08T15:41:57Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Desenvolvimento de sucos elaborados com polpas de frutas do Cerrado Development of juices prepared with cerrado fruits pulp |
title |
Desenvolvimento de sucos elaborados com polpas de frutas do Cerrado |
spellingShingle |
Desenvolvimento de sucos elaborados com polpas de frutas do Cerrado Schiassi, Maria Cecília Evangelista Vasconcelos Frutas – Cerrados – Processamento Suco – Processamento Fruit – Cerrados – Processing Juice – Processing Tecnologia das Bebidas |
title_short |
Desenvolvimento de sucos elaborados com polpas de frutas do Cerrado |
title_full |
Desenvolvimento de sucos elaborados com polpas de frutas do Cerrado |
title_fullStr |
Desenvolvimento de sucos elaborados com polpas de frutas do Cerrado |
title_full_unstemmed |
Desenvolvimento de sucos elaborados com polpas de frutas do Cerrado |
title_sort |
Desenvolvimento de sucos elaborados com polpas de frutas do Cerrado |
author |
Schiassi, Maria Cecília Evangelista Vasconcelos |
author_facet |
Schiassi, Maria Cecília Evangelista Vasconcelos |
author_role |
author |
dc.contributor.none.fl_str_mv |
Queiroz, Fabiana Souza, Vanessa Rios de Pereira, Patrícia Aparecida Pimenta Souza, Vanessa Rios de |
dc.contributor.author.fl_str_mv |
Schiassi, Maria Cecília Evangelista Vasconcelos |
dc.subject.por.fl_str_mv |
Frutas – Cerrados – Processamento Suco – Processamento Fruit – Cerrados – Processing Juice – Processing Tecnologia das Bebidas |
topic |
Frutas – Cerrados – Processamento Suco – Processamento Fruit – Cerrados – Processing Juice – Processing Tecnologia das Bebidas |
description |
Brazil is the country with the greatest biodiversity, however, many of its fruit species are still unknown, and consequently, are little commercialized. Cerrado represents the majority of this biodiversity, and many of these species provide fruits with high concentration of nutrients and unique sensorial characteristics, many of which are consumed in natura or processed only by the local population. Processing allows to add economic value to the raw materials, transforming perishable products into storable and marketable products. Processing of pulp and fruit juices is an important agro-industrial activity in that adds economic value to the fruit, avoiding waste and minimizing losses that may occur during the marketing of the product in natura, in addition to enabling the producer an alternative use of the fruits. Thus, the aim of this work was to develop a juice produced with Cerrado fruit pulp in order to offer the consumer a unique product, combining the sensory and nutritional characteristics of two or more fruits. Therefore, in the first stage, six Cerrado fruits (strawberry guava, buriti, cagaita, yellow mombin, mangaba and marolo) were characterized with respect to their chemical and sensory properties, as well as quantified as the bioactive compounds and antioxidant activity in order to obtain greater knowledge and subsequent aggregation of value to each of them. In the second part of the study three fruits were selected based on nutritional and sensory data of pure juice from each of them. Then, ten formulations were prepared in accordance with the rule of mixture design. Optimization was based on sensory and nutritional characteristics. At the end of the research, an innovative product was obtained, with greater nutritional value, allowing to obtain a new flavor with good sensorial characteristics. It is believed that the new product can meet consumer demand, as well as being a great way to add value to these fruits. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-04-17T17:20:19Z 2017-04-17T17:20:19Z 2017-04-17 2017-03-24 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
SCHIASSI, M. C. E. V. Desenvolvimento de sucos elaborados com polpas de frutas do Cerrado. 2017. 127 p. Dissertação (Mestrado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2017. http://repositorio.ufla.br/jspui/handle/1/12734 |
identifier_str_mv |
SCHIASSI, M. C. E. V. Desenvolvimento de sucos elaborados com polpas de frutas do Cerrado. 2017. 127 p. Dissertação (Mestrado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2017. |
url |
http://repositorio.ufla.br/jspui/handle/1/12734 |
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info:eu-repo/semantics/openAccess |
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application/pdf |
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Universidade Federal de Lavras Programa de Pós-Graduação em Ciência dos Alimentos UFLA brasil Departamento de Ciência dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Lavras Programa de Pós-Graduação em Ciência dos Alimentos UFLA brasil Departamento de Ciência dos Alimentos |
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Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
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nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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