Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência Rural |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000600752 |
Resumo: | ABSTRACT: This study developed a palatable, acceptable, and functional mixed juice of pineapple (Ananas comosus var. Comosus), passion fruit (Passiflora edulis flavicarpa degener), and yacon (Smallanthus sonchifolius), with enhanced bioactive and prebiotic compounds. The ideal proportion of fruit and yacon was derived after planning a mixture with six formulations and by evaluating their bioactive compounds and organic acid profile. The best formulation sensory evaluation was performed by the Just-About-Right test (JAR) and global acceptance. The chosen mixed juice (M6 - 30% pineapple, 45% passion fruit, and 30% yacon) presented results that showed elevated levels of antioxidant activity (82.5% DPPH* inhibition), carotenoids (0.97 mg.100g-1), and total polyphenols (70.28 mg.100g-1). Total flavonols (23.95 mg.100g-1), total anthocyanins (1.37 mg.100g-1), gallic acid (3.13 μg.mL-1), quercetin (2.25 μg.mL-1), syringic acid (1.01 μg.mL-1), citric acid (949.30 mg.100g-1), malic acid (140.35 mg.100g-1), and 0.58% of dietary fiber were also reported. Sensorially, consumers perceived high acidity, strong flavor, and a fibrous texture, which might have affected the global acceptance of the juice (6.0). Results indicated the feasibility of obtaining a functional and palatable mixed juice using yacon. |
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Physicochemical and sensorial characterization of yacon mixed juice with bioactive propertiesbioactive compoundsdietary fiberphenolic acidssensory analysisABSTRACT: This study developed a palatable, acceptable, and functional mixed juice of pineapple (Ananas comosus var. Comosus), passion fruit (Passiflora edulis flavicarpa degener), and yacon (Smallanthus sonchifolius), with enhanced bioactive and prebiotic compounds. The ideal proportion of fruit and yacon was derived after planning a mixture with six formulations and by evaluating their bioactive compounds and organic acid profile. The best formulation sensory evaluation was performed by the Just-About-Right test (JAR) and global acceptance. The chosen mixed juice (M6 - 30% pineapple, 45% passion fruit, and 30% yacon) presented results that showed elevated levels of antioxidant activity (82.5% DPPH* inhibition), carotenoids (0.97 mg.100g-1), and total polyphenols (70.28 mg.100g-1). Total flavonols (23.95 mg.100g-1), total anthocyanins (1.37 mg.100g-1), gallic acid (3.13 μg.mL-1), quercetin (2.25 μg.mL-1), syringic acid (1.01 μg.mL-1), citric acid (949.30 mg.100g-1), malic acid (140.35 mg.100g-1), and 0.58% of dietary fiber were also reported. Sensorially, consumers perceived high acidity, strong flavor, and a fibrous texture, which might have affected the global acceptance of the juice (6.0). Results indicated the feasibility of obtaining a functional and palatable mixed juice using yacon.Universidade Federal de Santa Maria2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000600752Ciência Rural v.52 n.6 2022reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20210140info:eu-repo/semantics/openAccessSuárez,Daniel Felipe ToroLima,Luciana Leite de AndradeStamford,Thayza Christina MontenegroSilva,Dayanne Consuelo daSantos,Tiago GomesLima,Gerlane Souza dePadilha,Vivianne MontarroyosStamford,Tânia Lúcia Montenegroeng2021-11-18T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties |
title |
Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties |
spellingShingle |
Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties Suárez,Daniel Felipe Toro bioactive compounds dietary fiber phenolic acids sensory analysis |
title_short |
Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties |
title_full |
Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties |
title_fullStr |
Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties |
title_full_unstemmed |
Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties |
title_sort |
Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties |
author |
Suárez,Daniel Felipe Toro |
author_facet |
Suárez,Daniel Felipe Toro Lima,Luciana Leite de Andrade Stamford,Thayza Christina Montenegro Silva,Dayanne Consuelo da Santos,Tiago Gomes Lima,Gerlane Souza de Padilha,Vivianne Montarroyos Stamford,Tânia Lúcia Montenegro |
author_role |
author |
author2 |
Lima,Luciana Leite de Andrade Stamford,Thayza Christina Montenegro Silva,Dayanne Consuelo da Santos,Tiago Gomes Lima,Gerlane Souza de Padilha,Vivianne Montarroyos Stamford,Tânia Lúcia Montenegro |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Suárez,Daniel Felipe Toro Lima,Luciana Leite de Andrade Stamford,Thayza Christina Montenegro Silva,Dayanne Consuelo da Santos,Tiago Gomes Lima,Gerlane Souza de Padilha,Vivianne Montarroyos Stamford,Tânia Lúcia Montenegro |
dc.subject.por.fl_str_mv |
bioactive compounds dietary fiber phenolic acids sensory analysis |
topic |
bioactive compounds dietary fiber phenolic acids sensory analysis |
description |
ABSTRACT: This study developed a palatable, acceptable, and functional mixed juice of pineapple (Ananas comosus var. Comosus), passion fruit (Passiflora edulis flavicarpa degener), and yacon (Smallanthus sonchifolius), with enhanced bioactive and prebiotic compounds. The ideal proportion of fruit and yacon was derived after planning a mixture with six formulations and by evaluating their bioactive compounds and organic acid profile. The best formulation sensory evaluation was performed by the Just-About-Right test (JAR) and global acceptance. The chosen mixed juice (M6 - 30% pineapple, 45% passion fruit, and 30% yacon) presented results that showed elevated levels of antioxidant activity (82.5% DPPH* inhibition), carotenoids (0.97 mg.100g-1), and total polyphenols (70.28 mg.100g-1). Total flavonols (23.95 mg.100g-1), total anthocyanins (1.37 mg.100g-1), gallic acid (3.13 μg.mL-1), quercetin (2.25 μg.mL-1), syringic acid (1.01 μg.mL-1), citric acid (949.30 mg.100g-1), malic acid (140.35 mg.100g-1), and 0.58% of dietary fiber were also reported. Sensorially, consumers perceived high acidity, strong flavor, and a fibrous texture, which might have affected the global acceptance of the juice (6.0). Results indicated the feasibility of obtaining a functional and palatable mixed juice using yacon. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000600752 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000600752 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0103-8478cr20210140 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural v.52 n.6 2022 reponame:Ciência Rural instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Ciência Rural |
collection |
Ciência Rural |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1749140556945031168 |