Título:	Effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend.
Autoria:	RIBEIRO, L. O. BRIGIDA, A. I. S. MATTA, V. M. da FREITAS, S. P.
Afiliação:	L. O. Ribeiro, UFRJ; ANA IRAIDY SANTA BRIGIDA, CTAA; VIRGINIA MARTINS DA MATTA, CTAA; S. P. Freitas, UFRJ.
Ano de publicação:	2016
Referência:	In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais... Gramado: SBCTA Regional, 2016.
Conteúdo:	In this study, the effect of ultrasound processing on the quality parameters of a banana, strawberry and juçara juice blend was evaluated. A central composite rotational design was performed in which the processing power (73.5 to 250 Watts) and time (7 to 36 minutes) were selected as independent variables. The blend was sonicated and then pH, acidity, soluble solids and anthocyanins were evaluated as experimental design responses. It was observed anthocyanins retention of at least 86% in the sonicated fruit juice blends and there was no significant variation in pH, titrable acidity and soluble solids content. Therefore, the ultrasound may become a potential technology for fruit juice blends stabilization.
NAL Thesaurus:	experimental design
Palavras-chave:	Ultrasound Physical-chemical characteristics
Notas:	Food: the tree that sustains life. 922.
Tipo do material:	Artigo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Artigo em anais de congresso (CTAA)