Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/46438
Title: Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
Keywords: Mixture design
Desirability function
Mixed fruit juice - Sensory acceptance
Projeto de mistura
Função de desejo
Suco de frutas misto - Aceitação sensorial
Issue Date: Oct-2020
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: SCHIASSI, M. C. E. V. et al. Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water. Food Science and Technology, Campinas, v. 40, n. 4, p. 985-992, Oct./Dec. 2020.
Abstract: A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type.
URI: http://repositorio.ufla.br/jspui/handle/1/46438
Appears in Collections:DAG - Artigos publicados em periódicos
DCA - Artigos publicados em periódicos



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