Jambolan nectar: physical and chemical properties due to formulation ingredients
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/3212 |
Resumo: | The objective of this work was to evaluate the influence of different proportions of jambolan pulp, sugar and water on the physical and chemical characteristics to obtain information that allows the use of jambolan and, consequently, the evaluation of these fruits. Six jambolan nectar formulations were established through Simplex design. Ingredients significantly affected luminosity (32,14-34,24), apparent viscosity (7.8-73.8 cP), total soluble solids (8.87-26.43 °Brix), titratable acidity (0.55 -0.83g citric acid 100g-1) and the TSS / TA ratio (16.05-34.96) in jambolan nectars. Jambolan nectar with 55g 100g-1 of jambolan pulp, 15g 100g-1 of sugar and 30g 100g-1 of water has the highest desirability in relation to physical and physicochemical properties, 85.1% DPPH inhibition, 10526.12 μg TE mL-1 and 27014.25 μmol TE mL-1 by ABTS and ORAC method, respectively. It could be concluded that it is possible to produce jambolan nectar which can increase the possibilities of applying fruit as an ingredient in the food industry. |
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Jambolan nectar: physical and chemical properties due to formulation ingredientsNéctar de Jambolan: propiedades físicas y químicas dependiendo de los ingredientes de la formulaciónNéctar de jambolão: propriedades físicas e químicas em função dos ingredientes da formulaçãoSyzygium cuminiSimplexatractivoFlavonoidesDPPHABTSORACSyzygium cuminiSimplexDesejabilidadeFlavonoidesDPPHABTSORACSyzygium cuminiSimplexdesirabilityflavonoidsDPPHABTSORAC.The objective of this work was to evaluate the influence of different proportions of jambolan pulp, sugar and water on the physical and chemical characteristics to obtain information that allows the use of jambolan and, consequently, the evaluation of these fruits. Six jambolan nectar formulations were established through Simplex design. Ingredients significantly affected luminosity (32,14-34,24), apparent viscosity (7.8-73.8 cP), total soluble solids (8.87-26.43 °Brix), titratable acidity (0.55 -0.83g citric acid 100g-1) and the TSS / TA ratio (16.05-34.96) in jambolan nectars. Jambolan nectar with 55g 100g-1 of jambolan pulp, 15g 100g-1 of sugar and 30g 100g-1 of water has the highest desirability in relation to physical and physicochemical properties, 85.1% DPPH inhibition, 10526.12 μg TE mL-1 and 27014.25 μmol TE mL-1 by ABTS and ORAC method, respectively. It could be concluded that it is possible to produce jambolan nectar which can increase the possibilities of applying fruit as an ingredient in the food industry.El objetivo de este trabajo fue evaluar la influencia de diferentes proporciones de pulpa de jambolan, azúcar y agua sobre las características físicas y químicas para obtener información que permita el uso de jambolan y, en consecuencia, la evaluación de estas frutas.Seis formulaciones de néctar de jambolan se establecieron a través del diseño Simplex. Los ingredientes afectaron significativamente la luminosidad (32,14-34,24), la viscosidad aparente (7.8-73.8 cP), los sólidos solubles totales (8.87-26.43 °Brix), la acidez titulable (0.55-0.83g de ácido cítrico 100g-1) y el SST / AT ratio (16.05-34.96) en néctares jambolan. El néctar de Jambolan con 55 g de 100 g-1 de pulpa de jambolan, 15 g de 100 g-1 de azúcar y 30 g de 100 g-1 de agua tiene la mayor deseabilidad en relación con las propiedades físicas y fisicoquímicas, 85.1% de inhibición de DPPH, 10526.12 μg de TE mL-1 y 27014.25 μmol TE mL-1 por el método ABTS y ORAC, respectivamente. Se podría concluir que es posible producir néctar de jambolan que puede aumentar las posibilidades de aplicar la fruta como ingrediente en la industria alimentaria.O objetivo deste trabalho foi avaliar a influência de diferentes proporções de polpa de jambolão, açúcar e água nas características físicas e físico-químicas para obter informações que permitam o uso do jambolão e a consequente avaliação desse fruto. Seis formulações de néctar jambolão foram estabelecidas através do design Simplex. Os ingredientes afetaram significativamente a luminosidade (32,14-34,24), viscosidade aparente (7,8-73,8 cP), sólidos solúveis totais (8,87-26,43 °Brix), acidez titulável (0,55-0,83g de ácido cítrico 100g-1) e a relação SST / AT (16.05-34.96) em néctares de jambolão. O néctar de jambolão com 55 g de 100 g-1 de polpa de jambolão, 15 g de 100 g-1 de açúcar e 30 g de 100 g-1 de água teve a maior desejabilidade em relação às propriedades físicas e físico-químicas, 85,1 % de inibição de DPPH, 10526,12 μg TE mL-1 e 27014,25 μmol TE mL-1 pelo método ABTS e ORAC, respectivamente. Conclui-se que é possível produzir néctar de jambolão, o que pode aumentar as possibilidades de aplicação da fruta como ingrediente na indústria de alimentos.Research, Society and Development2020-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/321210.33448/rsd-v9i5.3212Research, Society and Development; Vol. 9 No. 5; e161953212Research, Society and Development; Vol. 9 Núm. 5; e161953212Research, Society and Development; v. 9 n. 5; e1619532122525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/3212/4750Copyright (c) 2020 Jackeline Cintra Soares, Manoel Soares Soares Soares Júnior, Iramaia Angélica Neri Numa, Gláucia Maria Pastore, Márcio Caliari Caliariinfo:eu-repo/semantics/openAccessSoares, Jackeline CintraSoares Júnior, Manoel SoaresNeri Numa, Iramaia AngélicaPastore, Gláucia MariaCaliari, Márcio2020-08-20T18:06:36Zoai:ojs.pkp.sfu.ca:article/3212Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:29.741083Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Jambolan nectar: physical and chemical properties due to formulation ingredients Néctar de Jambolan: propiedades físicas y químicas dependiendo de los ingredientes de la formulación Néctar de jambolão: propriedades físicas e químicas em função dos ingredientes da formulação |
| title |
Jambolan nectar: physical and chemical properties due to formulation ingredients |
| spellingShingle |
Jambolan nectar: physical and chemical properties due to formulation ingredients Soares, Jackeline Cintra Syzygium cumini Simplex atractivo Flavonoides DPPH ABTS ORAC Syzygium cumini Simplex Desejabilidade Flavonoides DPPH ABTS ORAC Syzygium cumini Simplex desirability flavonoids DPPH ABTS ORAC. |
| title_short |
Jambolan nectar: physical and chemical properties due to formulation ingredients |
| title_full |
Jambolan nectar: physical and chemical properties due to formulation ingredients |
| title_fullStr |
Jambolan nectar: physical and chemical properties due to formulation ingredients |
| title_full_unstemmed |
Jambolan nectar: physical and chemical properties due to formulation ingredients |
| title_sort |
Jambolan nectar: physical and chemical properties due to formulation ingredients |
| author |
Soares, Jackeline Cintra |
| author_facet |
Soares, Jackeline Cintra Soares Júnior, Manoel Soares Neri Numa, Iramaia Angélica Pastore, Gláucia Maria Caliari, Márcio |
| author_role |
author |
| author2 |
Soares Júnior, Manoel Soares Neri Numa, Iramaia Angélica Pastore, Gláucia Maria Caliari, Márcio |
| author2_role |
author author author author |
| dc.contributor.author.fl_str_mv |
Soares, Jackeline Cintra Soares Júnior, Manoel Soares Neri Numa, Iramaia Angélica Pastore, Gláucia Maria Caliari, Márcio |
| dc.subject.por.fl_str_mv |
Syzygium cumini Simplex atractivo Flavonoides DPPH ABTS ORAC Syzygium cumini Simplex Desejabilidade Flavonoides DPPH ABTS ORAC Syzygium cumini Simplex desirability flavonoids DPPH ABTS ORAC. |
| topic |
Syzygium cumini Simplex atractivo Flavonoides DPPH ABTS ORAC Syzygium cumini Simplex Desejabilidade Flavonoides DPPH ABTS ORAC Syzygium cumini Simplex desirability flavonoids DPPH ABTS ORAC. |
| description |
The objective of this work was to evaluate the influence of different proportions of jambolan pulp, sugar and water on the physical and chemical characteristics to obtain information that allows the use of jambolan and, consequently, the evaluation of these fruits. Six jambolan nectar formulations were established through Simplex design. Ingredients significantly affected luminosity (32,14-34,24), apparent viscosity (7.8-73.8 cP), total soluble solids (8.87-26.43 °Brix), titratable acidity (0.55 -0.83g citric acid 100g-1) and the TSS / TA ratio (16.05-34.96) in jambolan nectars. Jambolan nectar with 55g 100g-1 of jambolan pulp, 15g 100g-1 of sugar and 30g 100g-1 of water has the highest desirability in relation to physical and physicochemical properties, 85.1% DPPH inhibition, 10526.12 μg TE mL-1 and 27014.25 μmol TE mL-1 by ABTS and ORAC method, respectively. It could be concluded that it is possible to produce jambolan nectar which can increase the possibilities of applying fruit as an ingredient in the food industry. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-04-01 |
| 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/3212 10.33448/rsd-v9i5.3212 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/3212 |
| identifier_str_mv |
10.33448/rsd-v9i5.3212 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/3212/4750 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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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. 9 No. 5; e161953212 Research, Society and Development; Vol. 9 Núm. 5; e161953212 Research, Society and Development; v. 9 n. 5; e161953212 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
| institution |
UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052734947459072 |