DESENVOLVIMENTO E CARACTERIZAÇÃO DE DIFERENTES FORMULAÇÕES DE SORVETES ENRIQUECIDOS COM FARINHA DA CASCA DA JABUTICABA (Myrciaria cauliflora)

Lamounier, Marina Leopoldina; Andrade, Fabrícia das Chagas; Mendonça, Cristina Dias de; Magalhães, Maísa Lamounier

doi:10.14295/2238-6416.v70i2.400

Cited by 21 publications

(16 citation statements)

References 16 publications

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“…This effect was verified in the present work, since the fibre is hygroscopic, promoting greater water retention in the products (WALKER et al, 2014). In addition, the high citric acid (9.4 g.100 g -1 ) (LAMOUNIER et al, 2015) and phenolic compound (556.3 g GAE.kg -1 ) (LEITE-LEGATTI et al, 2012) contents found in the JSF result in the product acquiring acid and adstringent flavours, respectively (LESSCHAEVE; NOBLE, 2005). These characteritics could be responsible for the reduction in the scores for flavour of the muffins containing higher JSF levels.…”

Section: Palavrassupporting

confidence: 83%

The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children

Micheletti

Soares

Franco

et al. 2018

Braz. J. Food Technol.

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This work aimed to evaluate the sensory acceptance by children of muffins containing different levels of jaboticaba skin flour. It also aimed to determine the physicochemical composition of the traditional product and compare it with that containing the highest level of jaboticaba skin flour showing acceptance similar to that of the traditional muffin. Five muffin formulations containing different levels of jaboticaba skin flour were prepared: 0% (standard), 4.5%, 9%, 13.5% and 18%. A group of 65 untrained tasters of both genders, aged from 7 to 10, took part in the sensory evaluation. The moisture, ash, protein, lipid, carbohydrate, calorie and dietary fibre levels were evaluated. The samples presented no significant alterations (p > 0.05) for the attributes of appearance, aroma and colour. The formulations containing 0% and 4.5%, received the highest scores (p < 0.05) for flavour, texture and overall acceptance as compared to those with 13.5% and 18% jaboticaba skin flour. The sample with 9% was the one with the highest level of jaboticaba skin flour with acceptance similar to that of the traditional muffins. Higher moisture, ash and dietary fibre levels and lower lipid and protein levels were detected in the formulation with 9%, when compared to the traditional muffins, but there were no significant changes in the carbohydrate and calorie contents. It was concluded that a level of up to 9% jaboticaba skin flour in the muffins was well accepted by the child tasters, achieving a sensory acceptance similar to that of the traditional product and with good commercial potential. Keywords:Childhood; Food waste; Fruits; Nutrition; Reuse; Subproducts. ResumoEste trabalho teve como objetivo avaliar a aceitabilidade sensorial de muffin adicionado de diferentes níveis de farinha da casca de jabuticaba, entre crianças. Além disso, determinar a composição físico-química do produto tradicional e daquele com maior teor de farinha de casca de jabuticaba e com aceitação semelhante ao tradicional. Foram elaboradas cinco formulações de muffin: 0% (padrão), 4,5%, 9%, 13,5% e 18% de farinha de casca de jabuticaba. Participaram da avaliação sensorial 65 avaliadores não treinados, de ambos os gêneros, com idade entre 7 e 10 anos. Foram avaliados os teores de umidade, cinzas, proteína, lipídio, carboidrato, calorias e fibra alimentar. As amostras não diferiram significativamente (p > 0,05) para os atributos de aparência, aroma e cor. Sabor, textura, aceitação global e intenção de compra tiveram maiores notas (p < 0,05) para as formulações com 0% e 4,5%, comparadas àquelas com 13,5% e 18% de farinha de casca de jabuticaba. A amostra com 9% foi aquela com maior teor de farinha de casca de jabuticaba e com aceitação semelhante ao muffin tradicional. Maiores teores de umidade, cinzas e fibra alimentar, e Sá, 3, Vila Carli, Cite as: The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children. Braz. J.

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Section: Palavrassupporting

confidence: 83%

The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children

Micheletti

Soares

Franco

et al. 2018

Braz. J. Food Technol.

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“…Em polpa de jabuticaba analisada por Becker et al (2015), foi verificado valor de 8,0 °Brix, inferior ao da polpa de jabuticaba do presente estudo. Frutas com maiores valores de SST favorecem a adição de menor quantidade de açúcar ao produto para atingir a concentração final (Lamounier et al, 2015).…”

Section: Caracterização Física E Físico-química Das Polpas E Blendsunclassified

Elaboração e caracterização de geleia prebiótica mista de jabuticaba e acerola

Lemos

Rocha

Gomes

et al. 2019

Braz. J. Food Technol.

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Resumo Objetivou-se, com este trabalho, a elaboração e a caracterização físico-química de geleias tradicionais prebióticas mistas de jabuticaba e acerola. As formulações compostas de polpas e blends foram: F1 (75% acerola/25% jabuticaba), F2 (50% acerola/50% jabuticaba), F3 (25% acerola/75% jabuticaba), F4 (100% jabuticaba) e F5 (100% acerola) com 1,0% de pectina, 0,1% de benzoato de potássio, 3% de inulina e 40% de sacarose. Os ingredientes foram misturados e as misturas foram concentradas até atingir sólidos solúveis totais (SST) entre 65 e 68 °Brix. As geleias a partir de polpas e blends de acerola e jabuticaba indicaram teores de acidez com variação de 0,77% a 0,80%. As geleias F1 e F5, as quais possuem a maior concentração de polpa de acerola na formulação, apresentaram SST de 65 °Brix. Verificou-se que na proporção em que se aumentou a porcentagem de polpa de jabuticaba nas geleias, diminuiu-se o teor de polifenóis totais de 405,43 para 135,75 GAEg/100 g. Observou-se que à medida que se aumentou a proporção de polpa de acerola nos blends, aumentou-se também os valores de vitamina C, com destaque na polpa de acerola pura com 3704,50 mg/100 g. Quanto aos carotenoides totais, verificou-se variação de 1,63 a 4,62 mg/100 g. A geleia F4, obtida a partir de polpa e casca de jabuticaba, apresentou os maiores valores para os parâmetros de textura, exceto para coesividade. Observou-se que os teores de compostos antioxidantes preconizam um perfil nutricional às geleias. Quanto ao perfil funcional, o produto atende à legislação brasileira em vigor por conter inulina, além da presença de antioxidantes.

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“…The results obtained for pH and TTA of guabijú lyophilized from both harvests (Table 1) characterize it with a low acid product. Lamounier et al (2015) produced a flour from jabuticaba peel and obtained a pH of 3.27 and TTA of 9.4 g citric acid × 100 g -1 , which presented a greater acidity compared to GLPD and GLPJ. The authors also obtained higher ash (4.23 g × 100 g -1 ) and moisture (16.13 g × 100 g -1 ) contents compared to guabijú lyophilized.…”

Section: Resultsmentioning

confidence: 99%

Guabijú (Myrcianthes pungens): Characterization of in natura and lyophilized Brazilian berry

Detoni

Kalschne

Bendendo

et al. 2021

RSD

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The guabijú (Myrcianthes pungens) is a fruit native from Brazil, characterized by its pleasant sweet flavor, yellow pulp and purple skin in the ripe stage. Its maturation period occurs between december and april in the southern regions of Brazil. The aim of this study was to evaluate the physico-chemical characteristics of guabijú in natura and lyophilized from two different harvest times (December and January). The proximal composition, bioactive profile (anthocyanins, phenolic compounds, and antioxidant activity), mineral profile (Ca, Cu, Fe, Mg, Mn, K, and Zn), and color parameters (L*, a*, and b*) were evaluated. The fruits from January presented a higher content of carbohydrates, reducing sugars, antioxidant potential, and more intense characteristic color, while the fruits from December showed a higher total anthocyanin and mineral content. Moreover, the samples submitted to lyophilization showed good retention of bioactives, highlighting as a suitable method of processing to increase the stability without profound physico-chemical changes. In the colorimetric analysis, the lyophilized samples have a higher intensity of red color, especially in guabijú from January. Both guabijú forms (in natura and lyophilized) from two harvesting times were considered a source of bioactives, with great potential for application in foods.

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DESENVOLVIMENTO E CARACTERIZAÇÃO DE DIFERENTES FORMULAÇÕES DE SORVETES ENRIQUECIDOS COM FARINHA DA CASCA DA JABUTICABA (Myrciaria cauliflora)

Cited by 21 publications

References 16 publications

The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children

The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children

Elaboração e caracterização de geleia prebiótica mista de jabuticaba e acerola

Guabijú (Myrcianthes pungens): Characterization of in natura and lyophilized Brazilian berry

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