Saved in:
| Main Author: | |
|---|---|
| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
|
| Subjects: | |
| Online Access: | https://www.redalyc.org/articulo.oa?id=395948027005 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Table of Contents:
- Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage Eneide Taumaturgo Macambira BragaFERNANDES Vlayrton Tomé MACIEL Maria Luzenira de SOUZA Cydia de Menezes FURTADO Lucia Helena de Oliveira WADT Clarissa Reschke da CUNHA Agrociencias nectar low fat Euterpe precatoria sensory acceptance This study aimed to evaluate the physicochemical composition, color and sensory acceptance of low-fat açaí and cupuaçu nectar, as well as changes in these parameters during storage. Nectars were prepared with açaí pulp previously defatted by centrifugation on a pilot scale. The study consisted of two steps. In the first step, the physicochemical characteristics, instrumental color, and sensory acceptance of the nectar prepared with low-fat açaí pulp were evaluated and compared with those of nectar prepared with full-fat açaí pulp. In the second step, titratable acidity, pH, soluble solids, anthocyanin content, instrumental color, and sensory acceptance of the low-fat açaí and cupuaçu nectar were evaluated for 6 months of storage at 25°C in the absence of light. The use of low-fat açaí pulp resulted in nectars with good overall acceptance, but with lower scores for color acceptance than those of the full-fat nectar. The low-fat nectar remained stable with respect to acidity, pH, and soluble solid content during storage for up to 180 days. However, there was degradation of anthocyanins, which had a negative impact on the product color and sensory acceptance over time. Under the conditions evaluated, the estimated product shelf life is up to 120 days. 2016 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395948027005 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.36