Optimization of tropical fruit juice based on sensory and nutritional characteristics

AUTOR(ES)

CURI, Paula Nogueira, ALMEIDA, Aline Botelho de, TAVARES, Bruna de Sousa, NUNES, Cleiton Antônio, PIO, Rafael, PASQUAL, Moacir, SOUZA, Vanessa Rios de

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

29/05/2017

RESUMO

Abstract The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange.

Documentos Relacionados

• Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
• Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes
• Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties
• Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat
• Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics