PREPARATION AND CHARACTERIZATION OF MIXED FRUIT GUAVA AND STRUCTURED Caji ??

Detalhes bibliográficos
Autor(a) principal: Silva, Priscilla Andrade
Data de Publicação: 2011
Outros Autores: Carvalho, Ana Vânia, Pinto, Cleicilene Araújo
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Ciências Agrárias (Belém. Online)
Texto Completo: https://ajaes.ufra.edu.br/index.php/ajaes/article/view/145
Resumo: The objective of this work is to establish a technological procedure for producing structured mixed fruit from guava pulp and caja, joining the sensory and nutritional properties of each fruit to the final product. We evaluated the effect of different proportions of guava pulp and hog plum on the physicochemical and sensory characteristics of the final product. The hydrocolloids used for gel formation are: pectin, gelatin and sodium alginate. Physicochemical evaluations were performed on raw fruits and structured obtained, and analysis of acceptance and purchase intent of the final product. The results show that it is possible to produce structured fruit with a high concentration of hog plum pulp and guava. Sensory products obtained showed high acceptance averages, indicating potential for consumption as presented, are considered convenience products, and healthy, given its significant levels of vitamin C and carotenoids.
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spelling PREPARATION AND CHARACTERIZATION OF MIXED FRUIT GUAVA AND STRUCTURED Caji ??ELABORAÇÃO E CARACTERIZAÇÃO DE FRUTA ESTRUTURADA MISTA DE GOIABA E CAJíThe objective of this work is to establish a technological procedure for producing structured mixed fruit from guava pulp and caja, joining the sensory and nutritional properties of each fruit to the final product. We evaluated the effect of different proportions of guava pulp and hog plum on the physicochemical and sensory characteristics of the final product. The hydrocolloids used for gel formation are: pectin, gelatin and sodium alginate. Physicochemical evaluations were performed on raw fruits and structured obtained, and analysis of acceptance and purchase intent of the final product. The results show that it is possible to produce structured fruit with a high concentration of hog plum pulp and guava. Sensory products obtained showed high acceptance averages, indicating potential for consumption as presented, are considered convenience products, and healthy, given its significant levels of vitamin C and carotenoids.O objetivo deste trabalho é estabelecer procedimento tecnológico para produção de fruta estruturada mista a partir de polpa de goiaba e cajá, unindo-se as propriedades sensoriais e nutritivas de cada uma das frutas ao produto final. Avaliou-se o efeito de diferentes proporções de polpa de goiaba e cajá nas características físico-químicas e sensoriais do produto final. Os hidrocoloides utilizados para a formação do gel foram: pectina, gelatina e alginato de sódio. Foram realizadas avaliações físicoquímicas nos frutos in natura e nos estruturados obtidos, além da análise de aceitação e a intenção de compra do produto final. Os resultados mostram ser possível produzir fruta estruturada com alta concentração de polpas de cajá e goiaba. Sensorialmente os produtos obtidos apresentaram médias de aceitação elevadas, indicando potencial de consumo na forma apresentada, sendo considerados produtos de conveniência, além de saudáveis, tendo em vista seus teores significativos de vitamina C e carotenoides totais.Universidade Federal Rural da Amazônia/UFRA2011-03-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ajaes.ufra.edu.br/index.php/ajaes/article/view/145Amazonian Journal of Agricultural Sciences Journal of Agricultural and Environmental Sciences; Vol 51 No 1 (2009): RCA; 99 - 114Revista de Ciências Agrárias Amazonian Journal of Agricultural and Environmental Sciences; v. 51 n. 1 (2009): RCA; 99 - 1142177-87601517-591Xreponame:Revista de Ciências Agrárias (Belém. Online)instname:Universidade Federal Rural da Amazônia (UFRA)instacron:UFRAporhttps://ajaes.ufra.edu.br/index.php/ajaes/article/view/145/55Silva, Priscilla AndradeCarvalho, Ana VâniaPinto, Cleicilene Araújoinfo:eu-repo/semantics/openAccess2018-12-18T18:41:14Zoai:ojs.www.periodicos.ufra.edu.br:article/145Revistahttps://ajaes.ufra.edu.br/index.php/ajaes/PUBhttps://ajaes.ufra.edu.br/index.php/ajaes/oaiallan.lobato@ufra.edu.br || ajaes.suporte@gmail.com2177-87601517-591Xopendoar:2018-12-18T18:41:14Revista de Ciências Agrárias (Belém. Online) - Universidade Federal Rural da Amazônia (UFRA)false
dc.title.none.fl_str_mv PREPARATION AND CHARACTERIZATION OF MIXED FRUIT GUAVA AND STRUCTURED Caji ??
ELABORAÇÃO E CARACTERIZAÇÃO DE FRUTA ESTRUTURADA MISTA DE GOIABA E CAJí
title PREPARATION AND CHARACTERIZATION OF MIXED FRUIT GUAVA AND STRUCTURED Caji ??
spellingShingle PREPARATION AND CHARACTERIZATION OF MIXED FRUIT GUAVA AND STRUCTURED Caji ??
Silva, Priscilla Andrade
title_short PREPARATION AND CHARACTERIZATION OF MIXED FRUIT GUAVA AND STRUCTURED Caji ??
title_full PREPARATION AND CHARACTERIZATION OF MIXED FRUIT GUAVA AND STRUCTURED Caji ??
title_fullStr PREPARATION AND CHARACTERIZATION OF MIXED FRUIT GUAVA AND STRUCTURED Caji ??
title_full_unstemmed PREPARATION AND CHARACTERIZATION OF MIXED FRUIT GUAVA AND STRUCTURED Caji ??
title_sort PREPARATION AND CHARACTERIZATION OF MIXED FRUIT GUAVA AND STRUCTURED Caji ??
author Silva, Priscilla Andrade
author_facet Silva, Priscilla Andrade
Carvalho, Ana Vânia
Pinto, Cleicilene Araújo
author_role author
author2 Carvalho, Ana Vânia
Pinto, Cleicilene Araújo
author2_role author
author
dc.contributor.author.fl_str_mv Silva, Priscilla Andrade
Carvalho, Ana Vânia
Pinto, Cleicilene Araújo
description The objective of this work is to establish a technological procedure for producing structured mixed fruit from guava pulp and caja, joining the sensory and nutritional properties of each fruit to the final product. We evaluated the effect of different proportions of guava pulp and hog plum on the physicochemical and sensory characteristics of the final product. The hydrocolloids used for gel formation are: pectin, gelatin and sodium alginate. Physicochemical evaluations were performed on raw fruits and structured obtained, and analysis of acceptance and purchase intent of the final product. The results show that it is possible to produce structured fruit with a high concentration of hog plum pulp and guava. Sensory products obtained showed high acceptance averages, indicating potential for consumption as presented, are considered convenience products, and healthy, given its significant levels of vitamin C and carotenoids.
publishDate 2011
dc.date.none.fl_str_mv 2011-03-23
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ajaes.ufra.edu.br/index.php/ajaes/article/view/145
url https://ajaes.ufra.edu.br/index.php/ajaes/article/view/145
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ajaes.ufra.edu.br/index.php/ajaes/article/view/145/55
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 Universidade Federal Rural da Amazônia/UFRA
publisher.none.fl_str_mv Universidade Federal Rural da Amazônia/UFRA
dc.source.none.fl_str_mv Amazonian Journal of Agricultural Sciences Journal of Agricultural and Environmental Sciences; Vol 51 No 1 (2009): RCA; 99 - 114
Revista de Ciências Agrárias Amazonian Journal of Agricultural and Environmental Sciences; v. 51 n. 1 (2009): RCA; 99 - 114
2177-8760
1517-591X
reponame:Revista de Ciências Agrárias (Belém. Online)
instname:Universidade Federal Rural da Amazônia (UFRA)
instacron:UFRA
instname_str Universidade Federal Rural da Amazônia (UFRA)
instacron_str UFRA
institution UFRA
reponame_str Revista de Ciências Agrárias (Belém. Online)
collection Revista de Ciências Agrárias (Belém. Online)
repository.name.fl_str_mv Revista de Ciências Agrárias (Belém. Online) - Universidade Federal Rural da Amazônia (UFRA)
repository.mail.fl_str_mv allan.lobato@ufra.edu.br || ajaes.suporte@gmail.com
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