Determinação da doçura ideal em néctar de mamão adicionado de açúcar
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/S0103-84782014000400025 http://hdl.handle.net/11449/112884 |
Resumo: | Papaya is a fruit whose pulp has attractive sensory, chemical and digestive characteristics, with high production in the country. Nevertheless, the nectar of this fruit is not widespread in the market. Thus, this study aimed to develop nectars of papaya with different sugar contents to adjust the sweetness to sugar ideal for this product. Four formulations of nectar of papaya were prepared with the same proportions of pulp and water, and sugar concentrations at 6, 8, 10 and 12%. One hundred untrained panelists participated to the affective test of acceptance by the just-about-right scale with nine categories, ranging from extremely less sweet than ideal to extremely sweeter than ideal. There was an increase in the percentage for the ideal sweetness as sugar concentration increased from 6 to 12%. There was also verified a predominance in the frequency of responses for the categories less sweet than ideal to nectar of papaya with 6% sugar and for the categories sweeter than ideal to nectar of papaya with 12% sugar. The sugar concentration must be 10.4% to obtain nectar papaya with ideal sweetness. |
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Determinação da doçura ideal em néctar de mamão adicionado de açúcarDetermination of ideal sweetness in nectar of papaya with sugarsensory acceptabilityjust-about-right scalesweetnessPapaya is a fruit whose pulp has attractive sensory, chemical and digestive characteristics, with high production in the country. Nevertheless, the nectar of this fruit is not widespread in the market. Thus, this study aimed to develop nectars of papaya with different sugar contents to adjust the sweetness to sugar ideal for this product. Four formulations of nectar of papaya were prepared with the same proportions of pulp and water, and sugar concentrations at 6, 8, 10 and 12%. One hundred untrained panelists participated to the affective test of acceptance by the just-about-right scale with nine categories, ranging from extremely less sweet than ideal to extremely sweeter than ideal. There was an increase in the percentage for the ideal sweetness as sugar concentration increased from 6 to 12%. There was also verified a predominance in the frequency of responses for the categories less sweet than ideal to nectar of papaya with 6% sugar and for the categories sweeter than ideal to nectar of papaya with 12% sugar. The sugar concentration must be 10.4% to obtain nectar papaya with ideal sweetness.Inst Fed Educ Ciencia & Tecnol Triangulo Mineiro, Ituiutaba, MG, BrazilUniv Estadual Paulista Julio de Mesquita Filho U, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, Sao Jose do Rio Preto, SP, BrazilUniv Estadual Paulista Julio de Mesquita Filho U, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, Sao Jose do Rio Preto, SP, BrazilUniv Federal Santa MariaInst Fed Educ Ciencia & Tecnol Triangulo MineiroUniversidade Estadual Paulista (Unesp)Braga, Heberly FernandesConti-Silva, Ana Carolina [UNESP]2014-12-03T13:11:08Z2014-12-03T13:11:08Z2014-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article723-727application/pdfhttp://dx.doi.org/10.1590/S0103-84782014000400025Ciencia Rural. Santa Maria: Univ Federal Santa Maria, v. 44, n. 4, p. 723-727, 2014.0103-8478http://hdl.handle.net/11449/112884S0103-84782014000400025WOS:000334281000025S0103-84782014000400025.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporCiência Rural0.5250,337info:eu-repo/semantics/openAccess2023-12-08T06:23:31Zoai:repositorio.unesp.br:11449/112884Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-12-08T06:23:31Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Determinação da doçura ideal em néctar de mamão adicionado de açúcar Determination of ideal sweetness in nectar of papaya with sugar |
title |
Determinação da doçura ideal em néctar de mamão adicionado de açúcar |
spellingShingle |
Determinação da doçura ideal em néctar de mamão adicionado de açúcar Braga, Heberly Fernandes sensory acceptability just-about-right scale sweetness |
title_short |
Determinação da doçura ideal em néctar de mamão adicionado de açúcar |
title_full |
Determinação da doçura ideal em néctar de mamão adicionado de açúcar |
title_fullStr |
Determinação da doçura ideal em néctar de mamão adicionado de açúcar |
title_full_unstemmed |
Determinação da doçura ideal em néctar de mamão adicionado de açúcar |
title_sort |
Determinação da doçura ideal em néctar de mamão adicionado de açúcar |
author |
Braga, Heberly Fernandes |
author_facet |
Braga, Heberly Fernandes Conti-Silva, Ana Carolina [UNESP] |
author_role |
author |
author2 |
Conti-Silva, Ana Carolina [UNESP] |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Inst Fed Educ Ciencia & Tecnol Triangulo Mineiro Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Braga, Heberly Fernandes Conti-Silva, Ana Carolina [UNESP] |
dc.subject.por.fl_str_mv |
sensory acceptability just-about-right scale sweetness |
topic |
sensory acceptability just-about-right scale sweetness |
description |
Papaya is a fruit whose pulp has attractive sensory, chemical and digestive characteristics, with high production in the country. Nevertheless, the nectar of this fruit is not widespread in the market. Thus, this study aimed to develop nectars of papaya with different sugar contents to adjust the sweetness to sugar ideal for this product. Four formulations of nectar of papaya were prepared with the same proportions of pulp and water, and sugar concentrations at 6, 8, 10 and 12%. One hundred untrained panelists participated to the affective test of acceptance by the just-about-right scale with nine categories, ranging from extremely less sweet than ideal to extremely sweeter than ideal. There was an increase in the percentage for the ideal sweetness as sugar concentration increased from 6 to 12%. There was also verified a predominance in the frequency of responses for the categories less sweet than ideal to nectar of papaya with 6% sugar and for the categories sweeter than ideal to nectar of papaya with 12% sugar. The sugar concentration must be 10.4% to obtain nectar papaya with ideal sweetness. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-12-03T13:11:08Z 2014-12-03T13:11:08Z 2014-04-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/S0103-84782014000400025 Ciencia Rural. Santa Maria: Univ Federal Santa Maria, v. 44, n. 4, p. 723-727, 2014. 0103-8478 http://hdl.handle.net/11449/112884 S0103-84782014000400025 WOS:000334281000025 S0103-84782014000400025.pdf |
url |
http://dx.doi.org/10.1590/S0103-84782014000400025 http://hdl.handle.net/11449/112884 |
identifier_str_mv |
Ciencia Rural. Santa Maria: Univ Federal Santa Maria, v. 44, n. 4, p. 723-727, 2014. 0103-8478 S0103-84782014000400025 WOS:000334281000025 S0103-84782014000400025.pdf |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Ciência Rural 0.525 0,337 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
723-727 application/pdf |
dc.publisher.none.fl_str_mv |
Univ Federal Santa Maria |
publisher.none.fl_str_mv |
Univ Federal Santa Maria |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965216725794816 |