Optimization of tropical fruit juice based on sensory and nutritional characteristics

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorCuri, Paula Nogueira-
Autor(es): dc.creatorAlmeida, Aline Botelho de-
Autor(es): dc.creatorTavares, Bruna de Sousa-
Autor(es): dc.creatorNunes, Cleiton Antônio-
Autor(es): dc.creatorPio, Rafael-
Autor(es): dc.creatorPasqual, Moacir-
Autor(es): dc.creatorSouza, Vanessa Rios de-
Data de aceite: dc.date.accessioned2026-02-09T11:38:29Z-
Data de disponibilização: dc.date.available2026-02-09T11:38:29Z-
Data de envio: dc.date.issued2018-07-09-
Data de envio: dc.date.issued2018-07-09-
Data de envio: dc.date.issued2017-04-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/29580-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1144154-
Descrição: dc.descriptionThe 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.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceFood Science and Technology-
Palavras-chave: dc.subjectMixed juice - Nutritional characteristics-
Palavras-chave: dc.subjectMixed juice - Sensory characteristics-
Palavras-chave: dc.subjectMixture design-
Palavras-chave: dc.subjectResponse surface-
Palavras-chave: dc.subjectSucos mistos - Características nutricionais-
Palavras-chave: dc.subjectSucos mistos - Sensoriais-
Palavras-chave: dc.subjectDesign de mistura-
Palavras-chave: dc.subjectSuperfície de resposta-
Título: dc.titleOptimization of tropical fruit juice based on sensory and nutritional characteristics-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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