Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/48135
Title: Características físico-químicas e sensoriais de frutos e bebidas de pitaias
Other Titles: Physical chemical and sensory characteristics of pitaias fruit and drinks
Authors: Pio, Leila Aparecida Salles
Magalhães, Deniete Soares
Aviz, Márcia Alessandra Brito de
Guimarães, Paulo Henrique Sales
Costa, Ana Cláudia
Soares, Joyce Dória Rodrigues
Keywords: Hylocereus costaricensis
Hylocereus polyrhizus
Hylocereus undatus
Selenicereus megalanthus
Processamento de frutos
Suco de frutas
Suco de pitaia
Fruit processing
Fruit juice
Dragon fruit juice
Issue Date: 15-Sep-2021
Publisher: Universidade Federal de Lavras
Citation: NASCIMENTO, P. A. Características físico-químicas e sensoriais de frutos e bebidas de pitaias. 2021. 117 p. Tese (Doutorado em Agronomia/Fitotecnia) – Universidade Federal de Lavras, Lavras, 2021.
Abstract: Pitaias are exotic fruits, from the Cactaceae family, with potential for economic exploitation due to their nutritional components and high commercial value. Thus, as it is a fruit beneficial to health, it can be used for the manufacture of various products such as vitamins (fruit shakes with milk), juices (fruit shakes with water), jellies, ice cream, in addition to being widely accepted for fresh consumption. The objective of this study was to verify the acceptance and preference of consumers of fruits of different species/variety of in natura pitayas and the formulations of juices (fruit shakes with water) and vitamins (fruit shakes with milk). For this, fully ripe harvested fruits were sanitized, selected and separated for analysis. Regarding the analysis of fresh fruits, the following evaluations were carried out: external appearance, flavor, internal appearance, consistency, global impression, skin and pulp firmness, soluble solids, transversal diameter, pulp acidity, pulp pH, fruit weight, pulp weight, peel and pulp color of the fruits by the CIE L*a*b* system (L*, a*, b*, C*, hº). In the case of juices and vitamins, the following evaluations were carried out: flavor, color, consistency, global impression, pH, acidity, soluble solids and coloration by the CIE L*a*b* system (L*, a*, b*, C* and hº). Evaluations of sensory, physicochemical and purchase intention characteristics were carried out in all products in order to quantify consumer preference for the various species of pitayas. In the statistical evaluation of the sensory analysis of juices and vitamins, the Friedman test was used. For the physicochemical analysis of juices and vitamins, Tukey's test at 5% probability was used. The Tukey test at 5% probability was used in the statistical evaluation of the sensory analyzes of the in natura pitayas, while the Kruskal-Wallis test was used for the physical-chemical analyzes of the pitayas in natura. natura, the Colombian yellow pitaia (Selenicereus megalanthus) with white pulp obtained better results in the parameters flavor, consistency and global impression in relation to other species of pythias. Regarding the sensory evaluations of vitamins (fruit shakes with milk) and juices (fruit shakes with water), the red pulp pitta variety Cebra (Hylocereus Costaricensis) obtained greater acceptance by the consumer in relation to the evaluated parameters.
URI: http://repositorio.ufla.br/jspui/handle/1/48135
Appears in Collections:Agronomia/Fitotecnia - Doutorado (Teses)

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