Determinação da doçura ideal em néctar de mamão adicionado de açúcar

Braga, Héberly Fernandes; Conti‐Silva, Ana Carolina

doi:10.1590/s0103-84782014000400025

Cited by 5 publications

(4 citation statements)

References 8 publications

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“…The proposed linear model showed an excellent fit, explaining more than 96% of the variance (Figure 4A). The ideal sucrose concentration for addition in jussara juice was 12.5%, slightly higher than that reported for passion fruit juice (9.4% to 10.0%) [22], mixed juices from Amazon fruits (9.5% to 10.7%) [23], papaya and pitanga nectars (10.0%) [24,25], and peach nectar (10.4%) [26]. Since jussara juice presents a relatively high lipid content (7.5%) [1] and a distinctive earthy flavor [27], a higher ideal sucrose concentration was expected.…”

Section: Sucrose Addition and Hhp Processing Yielded A Well-accepted Jussara Juicementioning

confidence: 57%

Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice

Oliveira

Torres

Perrone

et al. 2021

Foods

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Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.

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Section: Sucrose Addition and Hhp Processing Yielded A Well-accepted Jussara Juicementioning

confidence: 57%

Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice

Oliveira

Torres

Perrone

et al. 2021

Foods

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“…And for the preparation of the apple porridge, 2.5 kg of apple pulp was used and mixed with water and 12% of sugar, adapted of Braga & Conti (2014) [12].…”

Section: Porridge Preparationmentioning

confidence: 99%

Apple Porridge Submitted to Gamma Radiation for Shelf-Life Extended

Harder

Breviglieri²,

Oliveira³

et al. 2021

Braz. J. Rad. Sci.

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Among various apple products, apple porridge is a much consumed product, not only for babies, but also for adults. It is a practical, healthy and tasty product that can be consumed throughout the day. However, it is an extremely perishable product. Therefore, the aim of this work was to evaluate the shelf-life period of apple porridge after the application of gamma radiation as a conservation technology. After the formulation of apple porridge was developed, which was subjected to gamma radiation at the dose of 1kGy in a dose tax of 0.356kGy.hour-1 and compared this treatment with the control (0kGy). From the results presented, it can be concluded that the period of conservation of apple porridge submitted to gamma radiation is 30 days. From the 60th day, the samples showed microbial growth, not being accepted for consumption. In comparison to the control, the use of gamma radiation was promising, since the standard sample showed contamination before 30 days. By the results it can be concluded that the dose used was adequate for the conservation of this product for the period evaluated.

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“…To preparing the papaya nectar, 1.572 kg of papaya pulp was used and mixed with water and 12% of sugar, adapted of Braga e Conti-Silva (2014) [11].…”

Section: Nectar Preparationmentioning

confidence: 99%

Shelf-Life of Papaya Nectar Submitted to Ionizing Radiation

Harder

Andrade²,

Reis³

et al. 2021

Braz. J. Rad. Sci.

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A kind of the consumption forms of drinks presentation that has grown and appreciated for the most people is the nectar. The papaya nectar had recognized as a differentiated form of this fruit, where the industry also gains in time of conservation, since the papaya is an extremely perishable fruit. The aim of this study was to evaluate gamma radiation as a way of conserving papaya nectar. Papaya nectar was developed and subjected to gamma radiation at the dose of 1kGy in a dose tax of 0.356 kGy.hour-1 and compared this treatment with the control (0kGy). According to the results obtained, can be concluded that the dose used was adequate for the conservation of this product for the period evaluated reaching the aim.

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Determinação da doçura ideal em néctar de mamão adicionado de açúcar

Abstract: RESUMO O mamão é um fruto cuja polpa possui características sensoriais, químicas e digestivas atrativas, apresentando alta produção no país. Apesar disso, o néctar desse fruto é pouco

Cited by 5 publications

References 8 publications

Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice

Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice

Apple Porridge Submitted to Gamma Radiation for Shelf-Life Extended

Shelf-Life of Papaya Nectar Submitted to Ionizing Radiation

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