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http://repositorio.ufla.br/jspui/handle/1/29580| Title: | Optimization of tropical fruit juice based on sensory and nutritional characteristics |
| Keywords: | 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 |
| Issue Date: | Apr-2017 |
| Publisher: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| 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. |
| 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. |
| URI: | http://repositorio.ufla.br/jspui/handle/1/29580 |
| Appears in Collections: | DCA - Artigos publicados em periódicos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ARTIGO_Optimization of tropical fruit juice based on sensory and nutritional characteristics.pdf | 948,5 kB | Adobe PDF | View/Open |
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