Desenvolvimento de néctares mistos de frutas tropicais adicionados de Ginkgo biloba e Panax ginseng
Autor(a) principal: | |
---|---|
Data de Publicação: | 2006 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/409 |
Resumo: | With the appealing of changes to healthy habits, it is observed that the consumption of fresh fruit has increased all over the world, and processed juices are an extension of that. Beverages presenting new flavors and aromas are being elaborated; being the mixed fruit drinks one more option to consumers and a trend to international market. The addition of functional components can also be noticed, and extracts of Ginkgo biloba e Panax ginseng are new options, once they present large benefits to human s health and aggregate value to fruit products. According to what was quoted, the actual work had as objective to develop mixed nectars based on cashew apple, mango and acerola, added to extracts of Ginkgo biloba e Panax ginseng and the mix of both extracts, as well as to study the stability of the developed products for six months. They were developed mixed nectars of tropical fruit formulated with at least 35% of pulp and total soluble solids, with 11°Brix. The values of pulp varied according to design of the mixtures: cashew apple (12.25%-21.00%); acerola (1.75%-10.50%); and mango (12.25%-21.00%). The formulation containing 12.25% of cashew apple, 21.00% of mango and 1.75% of acerola was best accepted among the panelists, and it showed 49.9mg of vitamin C/100mL of nectar. The sensorial responses were also evaluated trough cluster analyses and the obtained groups were submitted to main components analyses, showing the existence of three distinct groups among the panelists, indicating clearly consumer s segmentation that preferred different formulations. The addition of Ginkgo biloba and Panax ginseng extracts and the mixture of both in concentrations of 15, 20, 25 and 30mg/100ml nectar were tested at nectars; it was observed that values decreased as the concentration of the extract was being enhanced. They was selected the nectars with addition of 15mg of Ginkgo biloba extract/100 mL, 20 mg of Panax ginseng extract/100 mL and the mixture containing 10 mg of de Ginkgo biloba extract and 10 mg of Panax ginseng extract/100 mL for stability evaluation for the period of 180 days of storage in similar conditions of commercialization. The thermal treatment of 90 oC / 60s, combined to the addition of sodium benzoate and sodium metabisulfite were sufficient to guarantee microbiological stability of the formulated nectars at room temperature. The values of pH, soluble solids, acidity and reducing sugar showed little variation during 180 days of storage at room temperature. The contents of vitamin C were the ones that presented the highest variations in all mixed fruit nectars during the storage. The storage period did not affect the sensorial quality of the products, besides that, the addition of Ginkgo biloba extract to the mixed fruit nectar altered the consumers acceptance, being these products acceptance the lowest ones. The sensorial results were evaluated trough internal preference mapping methodology, which allowed an identification of the consumers segmentation of aroma, flavor and global impression, being possible an identification of characterization of preferences and consumers groups. The nectars without the addition of extract (control) and addition of Panax ginseng were preferred by consumers in all tested attributes. |
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Sousa, Paulo Henrique Machado dehttp://lattes.cnpq.br/0755288210417310Stringheta, Paulo Césarhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781394D8Brito, Edy Sousa dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4727349J0Ramos, Afonso Motahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787801T3Minim, Valéria Paula Rodrigueshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6Oliveira, Tânia Toledo dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787758J22015-03-26T12:24:54Z2009-07-102015-03-26T12:24:54Z2006-11-06SOUSA, Paulo Henrique Machado de. Development of tropical fruit mixed nectars with addition of Ginkgo biloba e Panax ginseng. 2006. 154 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2006.http://locus.ufv.br/handle/123456789/409With the appealing of changes to healthy habits, it is observed that the consumption of fresh fruit has increased all over the world, and processed juices are an extension of that. Beverages presenting new flavors and aromas are being elaborated; being the mixed fruit drinks one more option to consumers and a trend to international market. The addition of functional components can also be noticed, and extracts of Ginkgo biloba e Panax ginseng are new options, once they present large benefits to human s health and aggregate value to fruit products. According to what was quoted, the actual work had as objective to develop mixed nectars based on cashew apple, mango and acerola, added to extracts of Ginkgo biloba e Panax ginseng and the mix of both extracts, as well as to study the stability of the developed products for six months. They were developed mixed nectars of tropical fruit formulated with at least 35% of pulp and total soluble solids, with 11°Brix. The values of pulp varied according to design of the mixtures: cashew apple (12.25%-21.00%); acerola (1.75%-10.50%); and mango (12.25%-21.00%). The formulation containing 12.25% of cashew apple, 21.00% of mango and 1.75% of acerola was best accepted among the panelists, and it showed 49.9mg of vitamin C/100mL of nectar. The sensorial responses were also evaluated trough cluster analyses and the obtained groups were submitted to main components analyses, showing the existence of three distinct groups among the panelists, indicating clearly consumer s segmentation that preferred different formulations. The addition of Ginkgo biloba and Panax ginseng extracts and the mixture of both in concentrations of 15, 20, 25 and 30mg/100ml nectar were tested at nectars; it was observed that values decreased as the concentration of the extract was being enhanced. They was selected the nectars with addition of 15mg of Ginkgo biloba extract/100 mL, 20 mg of Panax ginseng extract/100 mL and the mixture containing 10 mg of de Ginkgo biloba extract and 10 mg of Panax ginseng extract/100 mL for stability evaluation for the period of 180 days of storage in similar conditions of commercialization. The thermal treatment of 90 oC / 60s, combined to the addition of sodium benzoate and sodium metabisulfite were sufficient to guarantee microbiological stability of the formulated nectars at room temperature. The values of pH, soluble solids, acidity and reducing sugar showed little variation during 180 days of storage at room temperature. The contents of vitamin C were the ones that presented the highest variations in all mixed fruit nectars during the storage. The storage period did not affect the sensorial quality of the products, besides that, the addition of Ginkgo biloba extract to the mixed fruit nectar altered the consumers acceptance, being these products acceptance the lowest ones. The sensorial results were evaluated trough internal preference mapping methodology, which allowed an identification of the consumers segmentation of aroma, flavor and global impression, being possible an identification of characterization of preferences and consumers groups. The nectars without the addition of extract (control) and addition of Panax ginseng were preferred by consumers in all tested attributes.Com o apelo da mudança para hábitos saudáveis, observa-se o aumento do consumo de fruta fresca em todo o mundo, que se estende aos sucos processados. Bebidas com novos sabores e aromas estão sendo elaboradas, sendo as bebidas mistas de frutas mais uma opção para os consumidores e uma tendência do mercado internacional. A adição de componentes funcionais também vem sendo feita, e os extratos de Ginkgo biloba e Panax ginseng vêm como uma nova opção, por apresentarem inúmeros benefícios à saúde, agregando valor aos produtos de frutas. Diante do exposto, o presente trabalho objetivou a elaboração de néctares mistos à base de caju, manga e acerola, adicionados de extratos de Ginkgo biloba e Panax ginseng e a mistura dos dois extratos, além de estudar a estabilidade dos produtos por um período de seis meses. Foram formulados néctares mistos de frutas tropicais, a partir de 35% de polpa e sólidos solúveis totais padronizados a 11 °Brix. Os teores de polpas variaram segundo um delineamento de misturas: caju (12,25%- 21,00%); acerola (1,75%-10,50%); e manga (12,25%- 21,00%). A formulação com 12,25% de caju, 21,00% de manga e 1,75% de acerola foi a mais aceita pelos provadores, e apresentou 49,9 mg de vitamina C/100 mL de néctar. As respostas sensoriais também foram avaliadas através de análise de agrupamento e os grupos obtidos foram submetidos à análise de componentes principais, revelando a existência de três grupos distintos entre os provadores, indicando claramente a segmentação dos consumidores que preferiam formulações diferenciadas. A adição de extratos de Ginkgo biloba, Panax ginseng e a mistura de ambos em concentrações 15, 20, 25 e 30mg/100mL de néctar foi testada nos néctares, observando-se diminuição das notas de aceitação com o aumento da concentração dos extratos. Foram selecionados os néctares com adição de 15 mg de extrato de Ginkgo biloba/100 mL, 20 mg de extrato de Panax ginseng / 100 mL e a mistura com 10 mg de extrato de Ginkgo biloba e 10 mg de extrato de Panax ginseng/100 mL para avaliação da estabilidade durante 180 dias de armazenamento em condições similares às de comercialização. O tratamento térmico de 90 oC / 60s, conjuntamente com a adição de benzoato de sódio e metabissulfito foram suficientes para garantir a estabilidade microbiológica dos néctares formulados à temperatura ambiente. Os valores de pH, sólidos solúveis, acidez, e açúcares redutores apresentaram pouca variação ao longo dos 180 dias de armazenamento a temperatura ambiente. Os teores de vitamina C foram os que apresentaram maiores variações em todos os néctares mistos de frutas no decorrer de armazenamento. O tempo de armazenamento não afetou a qualidade sensorial dos produtos; sendo que a adição de extrato de Ginkgo biloba ao néctar misto de frutas alterou a aceitação pelos consumidores, sendo a aceitação destes produtos menores. Os resultados sensoriais foram avaliados através da metodologia de Mapa de Preferência Interno, que permitiu identificar a segmentação dos consumidores no aroma, sabor e impressão global, podendo ser feita uma identificação e caracterização de preferências e grupos consumidores. Os néctares sem adição de extrato (controle) e com adição de Panax ginseng foram os mais aceitos pelos consumidores em todos os atributos testados.Universidade Federal do Cearáapplication/pdfporUniversidade Federal de ViçosaDoutorado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosFrutas tropicaisComponenetes funcionaisSuco de frutaTropical fruitsFunctional componentsFruit juiceCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOSDesenvolvimento de néctares mistos de frutas tropicais adicionados de Ginkgo biloba e Panax ginsengDevelopment of tropical fruit mixed nectars with addition of Ginkgo biloba e Panax ginsenginfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf682521https://locus.ufv.br//bitstream/123456789/409/1/texto%20completo.pdf869569e287896b20f5fe279b28aee120MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain304149https://locus.ufv.br//bitstream/123456789/409/2/texto%20completo.pdf.txtae2c7fe4217d7985d6380357119c4c5aMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3585https://locus.ufv.br//bitstream/123456789/409/3/texto%20completo.pdf.jpgce2dce83b6872a18625f18832fd2958bMD53123456789/4092016-04-06 23:06:01.526oai:locus.ufv.br:123456789/409Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:06:01LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Desenvolvimento de néctares mistos de frutas tropicais adicionados de Ginkgo biloba e Panax ginseng |
dc.title.alternative.eng.fl_str_mv |
Development of tropical fruit mixed nectars with addition of Ginkgo biloba e Panax ginseng |
title |
Desenvolvimento de néctares mistos de frutas tropicais adicionados de Ginkgo biloba e Panax ginseng |
spellingShingle |
Desenvolvimento de néctares mistos de frutas tropicais adicionados de Ginkgo biloba e Panax ginseng Sousa, Paulo Henrique Machado de Frutas tropicais Componenetes funcionais Suco de fruta Tropical fruits Functional components Fruit juice CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento de néctares mistos de frutas tropicais adicionados de Ginkgo biloba e Panax ginseng |
title_full |
Desenvolvimento de néctares mistos de frutas tropicais adicionados de Ginkgo biloba e Panax ginseng |
title_fullStr |
Desenvolvimento de néctares mistos de frutas tropicais adicionados de Ginkgo biloba e Panax ginseng |
title_full_unstemmed |
Desenvolvimento de néctares mistos de frutas tropicais adicionados de Ginkgo biloba e Panax ginseng |
title_sort |
Desenvolvimento de néctares mistos de frutas tropicais adicionados de Ginkgo biloba e Panax ginseng |
author |
Sousa, Paulo Henrique Machado de |
author_facet |
Sousa, Paulo Henrique Machado de |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/0755288210417310 |
dc.contributor.author.fl_str_mv |
Sousa, Paulo Henrique Machado de |
dc.contributor.advisor-co1.fl_str_mv |
Stringheta, Paulo César |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781394D8 |
dc.contributor.advisor-co2.fl_str_mv |
Brito, Edy Sousa de |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4727349J0 |
dc.contributor.advisor1.fl_str_mv |
Ramos, Afonso Mota |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787801T3 |
dc.contributor.referee1.fl_str_mv |
Minim, Valéria Paula Rodrigues |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6 |
dc.contributor.referee2.fl_str_mv |
Oliveira, Tânia Toledo de |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787758J2 |
contributor_str_mv |
Stringheta, Paulo César Brito, Edy Sousa de Ramos, Afonso Mota Minim, Valéria Paula Rodrigues Oliveira, Tânia Toledo de |
dc.subject.por.fl_str_mv |
Frutas tropicais Componenetes funcionais Suco de fruta |
topic |
Frutas tropicais Componenetes funcionais Suco de fruta Tropical fruits Functional components Fruit juice CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Tropical fruits Functional components Fruit juice |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
description |
With the appealing of changes to healthy habits, it is observed that the consumption of fresh fruit has increased all over the world, and processed juices are an extension of that. Beverages presenting new flavors and aromas are being elaborated; being the mixed fruit drinks one more option to consumers and a trend to international market. The addition of functional components can also be noticed, and extracts of Ginkgo biloba e Panax ginseng are new options, once they present large benefits to human s health and aggregate value to fruit products. According to what was quoted, the actual work had as objective to develop mixed nectars based on cashew apple, mango and acerola, added to extracts of Ginkgo biloba e Panax ginseng and the mix of both extracts, as well as to study the stability of the developed products for six months. They were developed mixed nectars of tropical fruit formulated with at least 35% of pulp and total soluble solids, with 11°Brix. The values of pulp varied according to design of the mixtures: cashew apple (12.25%-21.00%); acerola (1.75%-10.50%); and mango (12.25%-21.00%). The formulation containing 12.25% of cashew apple, 21.00% of mango and 1.75% of acerola was best accepted among the panelists, and it showed 49.9mg of vitamin C/100mL of nectar. The sensorial responses were also evaluated trough cluster analyses and the obtained groups were submitted to main components analyses, showing the existence of three distinct groups among the panelists, indicating clearly consumer s segmentation that preferred different formulations. The addition of Ginkgo biloba and Panax ginseng extracts and the mixture of both in concentrations of 15, 20, 25 and 30mg/100ml nectar were tested at nectars; it was observed that values decreased as the concentration of the extract was being enhanced. They was selected the nectars with addition of 15mg of Ginkgo biloba extract/100 mL, 20 mg of Panax ginseng extract/100 mL and the mixture containing 10 mg of de Ginkgo biloba extract and 10 mg of Panax ginseng extract/100 mL for stability evaluation for the period of 180 days of storage in similar conditions of commercialization. The thermal treatment of 90 oC / 60s, combined to the addition of sodium benzoate and sodium metabisulfite were sufficient to guarantee microbiological stability of the formulated nectars at room temperature. The values of pH, soluble solids, acidity and reducing sugar showed little variation during 180 days of storage at room temperature. The contents of vitamin C were the ones that presented the highest variations in all mixed fruit nectars during the storage. The storage period did not affect the sensorial quality of the products, besides that, the addition of Ginkgo biloba extract to the mixed fruit nectar altered the consumers acceptance, being these products acceptance the lowest ones. The sensorial results were evaluated trough internal preference mapping methodology, which allowed an identification of the consumers segmentation of aroma, flavor and global impression, being possible an identification of characterization of preferences and consumers groups. The nectars without the addition of extract (control) and addition of Panax ginseng were preferred by consumers in all tested attributes. |
publishDate |
2006 |
dc.date.issued.fl_str_mv |
2006-11-06 |
dc.date.available.fl_str_mv |
2009-07-10 2015-03-26T12:24:54Z |
dc.date.accessioned.fl_str_mv |
2015-03-26T12:24:54Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SOUSA, Paulo Henrique Machado de. Development of tropical fruit mixed nectars with addition of Ginkgo biloba e Panax ginseng. 2006. 154 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2006. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/409 |
identifier_str_mv |
SOUSA, Paulo Henrique Machado de. Development of tropical fruit mixed nectars with addition of Ginkgo biloba e Panax ginseng. 2006. 154 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2006. |
url |
http://locus.ufv.br/handle/123456789/409 |
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por |
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Universidade Federal de Viçosa |
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Doutorado em Ciência e Tecnologia de Alimentos |
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UFV |
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BR |
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Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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