Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/29580
metadata.artigo.dc.title: Optimization of tropical fruit juice based on sensory and nutritional characteristics
metadata.artigo.dc.creator: Curi, Paula Nogueira
Almeida, Aline Botelho de
Tavares, Bruna de Sousa
Nunes, Cleiton Antônio
Pio, Rafael
Pasqual, Moacir
Souza, Vanessa Rios de
metadata.artigo.dc.subject: Mixed juice - Nutritional characteristics
Mixed juice - Sensory characteristics
Mixture design
Response surface
Sucos mistos - Características nutricionais
Sucos mistos - Sensoriais
Design de mistura
Superfície de resposta
metadata.artigo.dc.publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
metadata.artigo.dc.date.issued: Apr-2017
metadata.artigo.dc.identifier.citation: CURI, P. N. et al. Optimization of tropical fruit juice based on sensory and nutritional characteristics. Food Science and Technology, London, v. 37, n. 2, p. 308-314, Apr./June 2017.
metadata.artigo.dc.description.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.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/29580
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos



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