Polpa de acerola (Malpighia emarginata D. C.)adicionada de extrato comercial de própolis : avaliação físico –química e sensorial
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRPE |
Texto Completo: | http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/5093 |
Resumo: | Considering the nutritional potential of acerola, the objective of this research was to investigate the effect of commercial propolis extract addition on the quality of acerola pulp stored under freezing. Nectar of acerola, added in different percentages of commercial propolis extracts were prepared and evaluated sensorially by hedonic scale and determined the ascorbic acid, pH and °Brix content, as well as, the chromatic characteristics using CIELAB (L a b) color system. Acerola pulp, added commercial propolis extract was stored during 180 days and determined the content of anthocyanins, ascorbic acid, antioxidant activity and the chromatic characteristics using CIELAB (L a b). After this period, it was evaluated sensorially under nectar form. The addition of different concentrations of propolis interfered in the sensory attributes and in the color’s parameters of the acerola nectar, but, however, did not alter their physicochemical characteristics. The nectar containing 0.5% of propolis was the only accepted on the flavor, color, overall appearance and the purchase intention. Regarding to the frozen pulp evaluation, the addition of commercial extracts of propolis did not prevent the loss of anthocyanins and ascorbic acid, or the chromatic parameters modification. However, it seems that the addition of this product was responsible for maintaining the antioxidant capacity of acerola pulp stored under freezing. The acceptability of the acerola pulp stored under freezing containing commercial extracts of propolis showed that as the percentage increased, affected adversely all sensory attributes of the nectar and the only nectar with 0% of propolis obtained acceptability index above 70% for all attributes evaluated. |
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LIMA, Vera Lúcia Arroxelas Galvão deGUERRA, Nonete BarbosaMELO, Enayde de AlmeidaCÂMARA, Terezinha de Jesus Rangelhttp://lattes.cnpq.br/7126482466220356NEVES, Michelline Viviane Marques das2016-07-27T14:09:24Z2009-02-26NEVES, Michelline Viviane Marques das. Polpa de acerola (Malpighia emarginata D. C.)adicionada de extrato comercial de própolis : avaliação físico –química e sensorial. 2009. 126 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife.http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/5093Considering the nutritional potential of acerola, the objective of this research was to investigate the effect of commercial propolis extract addition on the quality of acerola pulp stored under freezing. Nectar of acerola, added in different percentages of commercial propolis extracts were prepared and evaluated sensorially by hedonic scale and determined the ascorbic acid, pH and °Brix content, as well as, the chromatic characteristics using CIELAB (L a b) color system. Acerola pulp, added commercial propolis extract was stored during 180 days and determined the content of anthocyanins, ascorbic acid, antioxidant activity and the chromatic characteristics using CIELAB (L a b). After this period, it was evaluated sensorially under nectar form. The addition of different concentrations of propolis interfered in the sensory attributes and in the color’s parameters of the acerola nectar, but, however, did not alter their physicochemical characteristics. The nectar containing 0.5% of propolis was the only accepted on the flavor, color, overall appearance and the purchase intention. Regarding to the frozen pulp evaluation, the addition of commercial extracts of propolis did not prevent the loss of anthocyanins and ascorbic acid, or the chromatic parameters modification. However, it seems that the addition of this product was responsible for maintaining the antioxidant capacity of acerola pulp stored under freezing. The acceptability of the acerola pulp stored under freezing containing commercial extracts of propolis showed that as the percentage increased, affected adversely all sensory attributes of the nectar and the only nectar with 0% of propolis obtained acceptability index above 70% for all attributes evaluated.Considerando o potencial nutricional da acerola objetivou-se investigar o efeito da adição de extrato comercial de própolis na qualidade da polpa armazenada sob congelamento. Néctares de acerola, adicionados de diferentes percentuais de extrato comercial de própolis foram elaborados e avaliados sensorialmente pelo teste de escala hedônica e submetidos a analises de ácido ascórbico, pH e ºBrix e das características cromáticas pelo sistema CIELAB (L a b). Polpa de acerola adicionada de extrato comercial de própolis foi armazenada por 180 dias e determinado o teor de antocianinas, ácido ascórbico, atividade antioxidante e características cromáticas pelo sistema CIELAB (L a b). E após esse período, a polpa foi avaliada sensorialmente em forma de néctar. A adição de diferentes concentrações de própolis interferiu nos atributos sensoriais e nos parâmetros cromáticos do néctar de acerola, no entanto, não alterou suas características físico-químicas. O néctar contendo 0,5% de própolis foi o único aceito em relação ao sabor, aroma, cor, aspecto global e intenção de compra. Com relação à avaliação da polpa congelada, a adição de extrato comercial de própolis não evitou a perda de antocianinas e de ácido ascórbico, nem a alteração dos parâmetros cromáticos. No entanto, é possível inferir que a adição deste produto tenha sido responsável pela manutenção da capacidade antioxidante da polpa de acerola armazenada sob congelamento. A aceitabilidade da polpa de acerola armazenada sob congelamento contendo extrato comercial de própolis revelou que na medida em que o percentual de própolis aumentou, influenciou negativamente todos os atributos sensoriais do néctar e que apenas o néctar sem adição de própolis obteve Índice de Aceitabilidade acima de 70% para todos os atributos avaliados.Submitted by (edna.saturno@ufrpe.br) on 2016-07-27T14:09:24Z No. of bitstreams: 1 Michelline Viviane Marques Neves.pdf: 763158 bytes, checksum: 6fd4a9905781934a737998c9320e4f63 (MD5)Made available in DSpace on 2016-07-27T14:09:24Z (GMT). No. of bitstreams: 1 Michelline Viviane Marques Neves.pdf: 763158 bytes, checksum: 6fd4a9905781934a737998c9320e4f63 (MD5) Previous issue date: 2009-02-26Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Federal Rural de PernambucoPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFRPEBrasilDepartamento de Ciências DomésticasNéctar de acerolaAnálise sensorialAcerolaPrópolisCongelamentoNectar of acerolaSensory analysisFreezeCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSPolpa de acerola (Malpighia emarginata D. C.)adicionada de extrato comercial de própolis : avaliação físico –química e sensorialinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-3168359563433608541600600600600-3954034020015112221388795044423845242075167498588264571info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRPEinstname:Universidade Federal Rural de Pernambuco (UFRPE)instacron:UFRPELICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/5093/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51ORIGINALMichelline Viviane Marques Neves.pdfMichelline Viviane Marques Neves.pdfapplication/pdf763158http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/5093/2/Michelline+Viviane+Marques+Neves.pdf6fd4a9905781934a737998c9320e4f63MD52tede2/50932016-07-27 11:09:24.702oai:tede2: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Biblioteca Digital de Teses e Dissertaçõeshttp://www.tede2.ufrpe.br:8080/tede/PUBhttp://www.tede2.ufrpe.br:8080/oai/requestbdtd@ufrpe.br ||bdtd@ufrpe.bropendoar:2016-07-27T14:09:24Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE)false |
dc.title.por.fl_str_mv |
Polpa de acerola (Malpighia emarginata D. C.)adicionada de extrato comercial de própolis : avaliação físico –química e sensorial |
title |
Polpa de acerola (Malpighia emarginata D. C.)adicionada de extrato comercial de própolis : avaliação físico –química e sensorial |
spellingShingle |
Polpa de acerola (Malpighia emarginata D. C.)adicionada de extrato comercial de própolis : avaliação físico –química e sensorial NEVES, Michelline Viviane Marques das Néctar de acerola Análise sensorial Acerola Própolis Congelamento Nectar of acerola Sensory analysis Freeze CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Polpa de acerola (Malpighia emarginata D. C.)adicionada de extrato comercial de própolis : avaliação físico –química e sensorial |
title_full |
Polpa de acerola (Malpighia emarginata D. C.)adicionada de extrato comercial de própolis : avaliação físico –química e sensorial |
title_fullStr |
Polpa de acerola (Malpighia emarginata D. C.)adicionada de extrato comercial de própolis : avaliação físico –química e sensorial |
title_full_unstemmed |
Polpa de acerola (Malpighia emarginata D. C.)adicionada de extrato comercial de própolis : avaliação físico –química e sensorial |
title_sort |
Polpa de acerola (Malpighia emarginata D. C.)adicionada de extrato comercial de própolis : avaliação físico –química e sensorial |
author |
NEVES, Michelline Viviane Marques das |
author_facet |
NEVES, Michelline Viviane Marques das |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
LIMA, Vera Lúcia Arroxelas Galvão de |
dc.contributor.referee1.fl_str_mv |
GUERRA, Nonete Barbosa |
dc.contributor.referee2.fl_str_mv |
MELO, Enayde de Almeida |
dc.contributor.referee3.fl_str_mv |
CÂMARA, Terezinha de Jesus Rangel |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7126482466220356 |
dc.contributor.author.fl_str_mv |
NEVES, Michelline Viviane Marques das |
contributor_str_mv |
LIMA, Vera Lúcia Arroxelas Galvão de GUERRA, Nonete Barbosa MELO, Enayde de Almeida CÂMARA, Terezinha de Jesus Rangel |
dc.subject.por.fl_str_mv |
Néctar de acerola Análise sensorial Acerola Própolis Congelamento |
topic |
Néctar de acerola Análise sensorial Acerola Própolis Congelamento Nectar of acerola Sensory analysis Freeze CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Nectar of acerola Sensory analysis Freeze |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Considering the nutritional potential of acerola, the objective of this research was to investigate the effect of commercial propolis extract addition on the quality of acerola pulp stored under freezing. Nectar of acerola, added in different percentages of commercial propolis extracts were prepared and evaluated sensorially by hedonic scale and determined the ascorbic acid, pH and °Brix content, as well as, the chromatic characteristics using CIELAB (L a b) color system. Acerola pulp, added commercial propolis extract was stored during 180 days and determined the content of anthocyanins, ascorbic acid, antioxidant activity and the chromatic characteristics using CIELAB (L a b). After this period, it was evaluated sensorially under nectar form. The addition of different concentrations of propolis interfered in the sensory attributes and in the color’s parameters of the acerola nectar, but, however, did not alter their physicochemical characteristics. The nectar containing 0.5% of propolis was the only accepted on the flavor, color, overall appearance and the purchase intention. Regarding to the frozen pulp evaluation, the addition of commercial extracts of propolis did not prevent the loss of anthocyanins and ascorbic acid, or the chromatic parameters modification. However, it seems that the addition of this product was responsible for maintaining the antioxidant capacity of acerola pulp stored under freezing. The acceptability of the acerola pulp stored under freezing containing commercial extracts of propolis showed that as the percentage increased, affected adversely all sensory attributes of the nectar and the only nectar with 0% of propolis obtained acceptability index above 70% for all attributes evaluated. |
publishDate |
2009 |
dc.date.issued.fl_str_mv |
2009-02-26 |
dc.date.accessioned.fl_str_mv |
2016-07-27T14:09:24Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
NEVES, Michelline Viviane Marques das. Polpa de acerola (Malpighia emarginata D. C.)adicionada de extrato comercial de própolis : avaliação físico –química e sensorial. 2009. 126 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife. |
dc.identifier.uri.fl_str_mv |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/5093 |
identifier_str_mv |
NEVES, Michelline Viviane Marques das. Polpa de acerola (Malpighia emarginata D. C.)adicionada de extrato comercial de própolis : avaliação físico –química e sensorial. 2009. 126 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife. |
url |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/5093 |
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openAccess |
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Universidade Federal Rural de Pernambuco |
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Universidade Federal Rural de Pernambuco |
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