Influence of the addition of acerola residue on the physical characteristics of yougurt

Detalhes bibliográficos
Autor(a) principal: Tomé, Anna Emanuelle Soares
Data de Publicação: 2024
Outros Autores: Sousa, Severina de, Farias, Juanne Queiroz, Oliveira, Elizabeth Alves de, Ribeiro, Victor Herbert de Alcântara, Mata, Mario Eduardo Cavalcanti
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/44554
Resumo: Acerola has acquired great importance due to its high vitamin C content and its potential for industrialization. However, during its processing, a quantity of waste (seed and bagasse) is generated, mainly from pulp processing. These residues can be used as new sources of food with high added value and contribute positively to the reduction of environmental impacts. Therefore, this research aimed to add value to the acerola by-product through the development of a functional yogurt. To develop this research, a complete 2² Factorial Planning and Response Surface Methodology were used. The planning included five different levels, with three central points totaling seven tests. The independent variables were: concentration of acerola by-product (%) and brown sugar (%). The responses analyzed were: water content (g/100g), acidity (g/100g), pH, ascorbic acid (mg/100g), reducing sugars (g/100g), and ash (g/100g). The Statística 7.0 software was used to analyze the results of the adopted planning. It was observed that the acerola by-product concentration factor had the greatest influence on the vast majority of responses studied.
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spelling Influence of the addition of acerola residue on the physical characteristics of yougurt Influencia de la adición de resíduos de acerola en las características físicas del yogur Influência da adição do resíduo de acerola nas características físicas de iogurteDairy drink FruitSustainability.Bebida lácteaFrutaSostenibilidad.Bebida lácteaFrutaSustentabilidade.Acerola has acquired great importance due to its high vitamin C content and its potential for industrialization. However, during its processing, a quantity of waste (seed and bagasse) is generated, mainly from pulp processing. These residues can be used as new sources of food with high added value and contribute positively to the reduction of environmental impacts. Therefore, this research aimed to add value to the acerola by-product through the development of a functional yogurt. To develop this research, a complete 2² Factorial Planning and Response Surface Methodology were used. The planning included five different levels, with three central points totaling seven tests. The independent variables were: concentration of acerola by-product (%) and brown sugar (%). The responses analyzed were: water content (g/100g), acidity (g/100g), pH, ascorbic acid (mg/100g), reducing sugars (g/100g), and ash (g/100g). The Statística 7.0 software was used to analyze the results of the adopted planning. It was observed that the acerola by-product concentration factor had the greatest influence on the vast majority of responses studied.La acerola ha adquirido gran importancia por su alto contenido en vitamina C y su potencial de industrialización. Sin embargo, durante su procesamiento se genera una cantidad de residuos (semillas y bagazo), principalmente provenientes del procesamiento de pulpa. Estos residuos pueden utilizarse como nuevas fuentes de alimentos con alto valor agregado y contribuyendo positivamente a la reducción de impactos ambientales. Por lo tanto, esta investigación tuvo como objetivo agregar valor al subproducto acerola mediante el desarrollo de un yogur funcional. Para desarrollar esta investigación se utilizó una completa Metodología de Planificación Factorial y Superficie de Respuesta 2². La planificación incluyó cinco niveles diferentes, con tres puntos centrales para un total de siete pruebas. Las variables independientes fueron concentración de subproducto acerola (%) y panela (%). Las respuestas analizadas fueron contenido de agua (g/100g), acidez (g/100g), pH, ácido ascórbico (mg/100g), azúcares reductores (g/100g) y cenizas (g/100g). Para analizar los resultados de la planificación adoptada se utilizó el software Statística 7.0. Se observó que el factor de concentración del subproducto acerola tuvo la mayor influencia en la gran mayoría de las respuestas estudiadas.A acerola adquiriu grande importância devido ao alto teor de vitaminas C e por seu potencial para industrialização. Porém, durante seu processamento, é gerado quantidade de resíduos (semente e bagaço) provenientes principalmente do processamento da polpa. Esses resíduos podem ser utilizados como novas fontes de alimentos com alto valor agregado e contribuindo positivamente para a redução dos impactos ambientais. Logo, a presente pesquisa visou agregar valor ao subproduto de acerola a partir do desenvolvimento de um iogurte funcional. Para o desenvolvimento desta pesquisa, foi utilizado um Planejamento Fatorial completo 2² e a Metodologia de Superfície de Resposta. O planejamento contou com cinco níveis diferentes, com três pontos centrais totalizando sete ensaios. As variáveis independentes foram concentração de subproduto de acerola (%) e de açúcar mascavo (%). As respostas analisadas foram teor de água (g/100g), acidez (g/100g), pH, ácido ascórbico (mg/100g), açúcares redutores (g/100g) e cinzas (g/100g). Foi utilizado o software Statística 7.0 para análise dos resultados do planejamento adotado. Foi observado que o fator concentração de subproduto de acerola apresentou maior influência sobre a grande maioria das respostas estudadas.Research, Society and Development2024-01-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/4455410.33448/rsd-v13i1.44554Research, Society and Development; Vol. 13 No. 1; e9313144554Research, Society and Development; Vol. 13 Núm. 1; e9313144554Research, Society and Development; v. 13 n. 1; e93131445542525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/44554/35804Copyright (c) 2024 Anna Emanuelle Soares Tomé; Severina de Sousa; Juanne Queiroz Farias; Elizabeth Alves de Oliveira; Victor Herbert de Alcântara Ribeiro; Mario Eduardo Cavalcanti Matahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessTomé, Anna Emanuelle Soares Sousa, Severina de Farias, Juanne Queiroz Oliveira, Elizabeth Alves de Ribeiro, Victor Herbert de Alcântara Mata, Mario Eduardo Cavalcanti 2024-02-01T09:48:39Zoai:ojs.pkp.sfu.ca:article/44554Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-02-01T09:48:39Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Influence of the addition of acerola residue on the physical characteristics of yougurt
Influencia de la adición de resíduos de acerola en las características físicas del yogur
Influência da adição do resíduo de acerola nas características físicas de iogurte
title Influence of the addition of acerola residue on the physical characteristics of yougurt
spellingShingle Influence of the addition of acerola residue on the physical characteristics of yougurt
Tomé, Anna Emanuelle Soares
Dairy drink
Fruit
Sustainability.
Bebida láctea
Fruta
Sostenibilidad.
Bebida láctea
Fruta
Sustentabilidade.
title_short Influence of the addition of acerola residue on the physical characteristics of yougurt
title_full Influence of the addition of acerola residue on the physical characteristics of yougurt
title_fullStr Influence of the addition of acerola residue on the physical characteristics of yougurt
title_full_unstemmed Influence of the addition of acerola residue on the physical characteristics of yougurt
title_sort Influence of the addition of acerola residue on the physical characteristics of yougurt
author Tomé, Anna Emanuelle Soares
author_facet Tomé, Anna Emanuelle Soares
Sousa, Severina de
Farias, Juanne Queiroz
Oliveira, Elizabeth Alves de
Ribeiro, Victor Herbert de Alcântara
Mata, Mario Eduardo Cavalcanti
author_role author
author2 Sousa, Severina de
Farias, Juanne Queiroz
Oliveira, Elizabeth Alves de
Ribeiro, Victor Herbert de Alcântara
Mata, Mario Eduardo Cavalcanti
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Tomé, Anna Emanuelle Soares
Sousa, Severina de
Farias, Juanne Queiroz
Oliveira, Elizabeth Alves de
Ribeiro, Victor Herbert de Alcântara
Mata, Mario Eduardo Cavalcanti
dc.subject.por.fl_str_mv Dairy drink
Fruit
Sustainability.
Bebida láctea
Fruta
Sostenibilidad.
Bebida láctea
Fruta
Sustentabilidade.
topic Dairy drink
Fruit
Sustainability.
Bebida láctea
Fruta
Sostenibilidad.
Bebida láctea
Fruta
Sustentabilidade.
description Acerola has acquired great importance due to its high vitamin C content and its potential for industrialization. However, during its processing, a quantity of waste (seed and bagasse) is generated, mainly from pulp processing. These residues can be used as new sources of food with high added value and contribute positively to the reduction of environmental impacts. Therefore, this research aimed to add value to the acerola by-product through the development of a functional yogurt. To develop this research, a complete 2² Factorial Planning and Response Surface Methodology were used. The planning included five different levels, with three central points totaling seven tests. The independent variables were: concentration of acerola by-product (%) and brown sugar (%). The responses analyzed were: water content (g/100g), acidity (g/100g), pH, ascorbic acid (mg/100g), reducing sugars (g/100g), and ash (g/100g). The Statística 7.0 software was used to analyze the results of the adopted planning. It was observed that the acerola by-product concentration factor had the greatest influence on the vast majority of responses studied.
publishDate 2024
dc.date.none.fl_str_mv 2024-01-20
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://rsdjournal.org/index.php/rsd/article/view/44554
10.33448/rsd-v13i1.44554
url https://rsdjournal.org/index.php/rsd/article/view/44554
identifier_str_mv 10.33448/rsd-v13i1.44554
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/44554/35804
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 13 No. 1; e9313144554
Research, Society and Development; Vol. 13 Núm. 1; e9313144554
Research, Society and Development; v. 13 n. 1; e9313144554
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052636014313472

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