Pre‐harvest factors related to sensory profile of <i>Passiflora setacea</i> nectars, a wild passion fruit from Brazilian savannah

Carvalho, Marcelo M.; Pineli, Lívia de Lacerda de Oliveira; Melo, Lauro; Costa, Ana Maria

doi:10.1002/jsfa.9118

Cited by 6 publications

(4 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Passion fruit showed the best bioactive composition. Previous studies reported a lower (0.761-5.442 mg gallic acid equivalent g −1 ) (CARVALHO et al, 2018) or higher (342.80-382.00 mg gallic acid equivalent L −1 ) (DEVI RAMAIyA et al, 2013) total polyphenol concentration than in the present research.…”

Section: Resultscontrasting

confidence: 86%

See 1 more Smart Citation

Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties

et al. 2022

View full text Add to dashboard Cite

This study developed a palatable, acceptable, and functional mixed juice of pineapple (Ananas comosus var. Comosus), passion fruit (Passiflora edulis flavicarpa degener), and yacon (Smallanthus sonchifolius), with enhanced bioactive and prebiotic compounds. The ideal proportion of fruit and yacon was derived after planning a mixture with six formulations and by evaluating their bioactive compounds and organic acid profile. The best formulation sensory evaluation was performed by the Just-About-Right test (JAR) and global acceptance. The chosen mixed juice (M6 - 30% pineapple, 45% passion fruit, and 30% yacon) presented results that showed elevated levels of antioxidant activity (82.5% DPPH* inhibition), carotenoids (0.97 mg.100g-1), and total polyphenols (70.28 mg.100g-1). Total flavonols (23.95 mg.100g-1), total anthocyanins (1.37 mg.100g-1), gallic acid (3.13 μg.mL-1), quercetin (2.25 μg.mL-1), syringic acid (1.01 μg.mL-1), citric acid (949.30 mg.100g-1), malic acid (140.35 mg.100g-1), and 0.58% of dietary fiber were also reported. Sensorially, consumers perceived high acidity, strong flavor, and a fibrous texture, which might have affected the global acceptance of the juice (6.0). Results indicated the feasibility of obtaining a functional and palatable mixed juice using yacon.

show abstract

Section: Resultscontrasting

confidence: 86%

“…Pineapple and passion fruit showed a ph and total acidity (Table 4) similar to other studies (CARVAlhO et al, 2018;gERMER et al, 2017). The physicochemical characterization of yacon showed a higher ph, but a low soluble solid content.…”

Section: Physicochemical Characterization Of Mixed Juicesupporting

confidence: 84%

Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties

et al. 2022

View full text Add to dashboard Cite

show abstract

“…De Carvalho et al 33 used consumer tests to evaluate passion fruit nectar, and reported that the most common descriptors were 'characteristic of fresh fruit’, ‘color’, and ‘acid taste’ – that is, the characteristics of fresh fruit were expected in the product. In this research, although descriptors related to the flavor and color of the tamarind fruit were also important for the acceptance of the functional tamarind beverage, the descriptor ‘refreshment sensation’ emerged as a new characteristic that should be considered.…”

Section: Resultsmentioning

confidence: 99%

Sucrose replacement: a sensory profile and time‐intensity analysis of a tamarind functional beverage with artificial and natural non‐nutritive sweeteners

2020

View full text Add to dashboard Cite

BACKGROUND: Tamarind pulp contains polyphenolic compounds that exert antioxidant and anti-inflammatory effects with a positive impact on human health. The elaboration of a tamarind-based functional beverage, without the addition of sucrose, can be an alternative to traditional caloric beverages. This study aimed to evaluate the sensory profile and time intensity of a functional tamarind beverage containing artificial and natural non-nutritive sweeteners. RESULTS: The results of the acceptance test, check-all-that-apply, and time-intensity tests showed that there were no statistically significant differences between the means of samples sweetened with sucralose and samples sweetened with sucrose for attributes relating to appearance, aroma, flavor, or texture, or for overall impression. Samples with natural sweeteners had lower means for overall product impression and a lower percentage of purchase intention. The perception of astringency, bitter taste, and bitter aftertaste may be linked to the lower global impression of the product. The descriptors 'tamarind flavor' and 'refreshment sensation' were higher in products that were more liked. The sample sweetened with stevia showed higher levels of sweetness, bitterness, and longer sweet stimulus duration in the time-intensity test. CONCLUSION: The sample sweetened with sucralose was the best alternative to sucrose in the functional tamarind beverage. The analyzed sweeteners did not show changes in the perception of the natural characteristics of the fruit used, such as tamarind flavor, refreshment sensation, and astringency. However, the attributes related to sweet and bitter aftertaste experienced in samples with natural sweeteners may have influenced the reduction in the intention to purchase the product.

show abstract

“…Thus, a ratio close to 1 indicates a relatively low predominance of one over the other, favouring the development of a final product with a more balanced flavour. It must be pointed that a higher concentration of fruit pulp may influence in the reduction of the TSS/ TTA ratio, for fruit are considered as sources of acids, mainly citric acid (de Carvalho et al 2018). For example, Formulation 2 had a higher fruit pulp content than Formulation 1 (640 g vs 360 g), which resulted in a higher TTA (14.30 g/100 mL vs 10.30 g/100 mL) and a lower TSS/TTA ratio (1.84 vs 2.77).…”

Section: Physicochemical Analysesmentioning

confidence: 99%

Elaboration of wild passion fruit (Passiflora cincinnata Mast.) liqueur: a sensory and physicochemical study

Cafieiro

Tavares

Souza

et al. 2022

An. Acad. Bras. Ciênc.

View full text Add to dashboard Cite

Liqueur is an alcoholic beverage composed of a mixture of water, alcohol, sugar and substances that add fl avour and aroma. Wild passion fruit is a product with good agricultural and nutritional characteristics, and is a low-cost, regional fruit that could be used to elaborate new products. The goal of this study was to develop passion fruit (Passifl ora cincinnata Mast.) liqueurs and evaluate their chemical, physical and sensory characteristics. 5 formulations were prepared with defi ned pulp and syrup concentrations (F1, F2, F3, F4 and F5). The following physicochemical parameters were evaluated: alcohol degree (ºGL), density, pH, total titratable acidity, total soluble solids (TSS), reducing and non-reducing sugars and colour parameters. A sensory acceptance test was applied. The formulations F4 and F5, produced with 640g pulp/70ºBrix syrup and 500g pulp/55ºBrix syrup, respectively, showed the highest acceptance scores, probably due to their acid pH, high acidity and soluble solids values. In general, the beverages developed were considered feasible, aimed at aggregating value to a regional fruit and increasing family incomes. The high sensory acceptance indicated market potential for this aggregated value product.

show abstract

Pre‐harvest factors related to sensory profile of Passiflora setacea nectars, a wild passion fruit from Brazilian savannah

Cited by 6 publications

References 56 publications

Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties

Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties

Sucrose replacement: a sensory profile and time‐intensity analysis of a tamarind functional beverage with artificial and natural non‐nutritive sweeteners

Elaboration of wild passion fruit (Passiflora cincinnata Mast.) liqueur: a sensory and physicochemical study

Contact Info

Product

Resources

About