Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1121753
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dc.contributor.authorSOUZA, V. R. de
dc.contributor.authorANICETO A.
dc.contributor.authorABREU, J. P.
dc.contributor.authorMONTENEGRO, J.
dc.contributor.authorBOQUIMPANI, B.
dc.contributor.authorJESUZ, B. A. de
dc.contributor.authorCAMPOS, M. de B. E.
dc.contributor.authorMARCELLINI, P. S.
dc.contributor.authorFREITAS-SILVA, O.
dc.contributor.authorCADENA, R.
dc.contributor.authorTEODORO, A. J.
dc.date.accessioned2020-05-25T04:37:59Z-
dc.date.available2020-05-25T04:37:59Z-
dc.date.created2020-04-20
dc.date.issued2020
dc.identifier.citationFood Science and Nutrition, v, 8, n. 5, p. 2341-2347, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1121753-
dc.descriptionIncreased fruit consumption due its protective effect on the organism is accompa-nied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp-based beverage formulations from the murici and tapereba Amazon region, taking into account their sensory acceptance and anti-oxidant activity. Total soluble solid content, reducing sugar content, titratable acidity contents, pH, and ascorbic acid content were determined in pulps and formulations. The total content phenolic compounds and antioxidant activity were also evaluated. A 22 factorial experiment was formulated to optimize ingredients for the production of murici and tapereba fruit drinks. The murici pulp had higher acidity and higher ascorbic acid content. The analysis of phenolic compounds and antioxidant activity presented higher quantity in tapereba pulp. Tapereba-based beverages had better acceptance by the evaluated criteria. Fruit-based beverages murici and tapereba are a well-accepted product and have important nutritional characteristics.eng
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectAmazon biome
dc.subjectExotic fruits
dc.subjectAlimento funcional
dc.subjectComposto bioativo
dc.titleFruit-based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin).
dc.typeArtigo de periódico
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroFruta
dc.subject.thesagroPlanta Exótica
dc.subject.nalthesaurusBioactive compounds
dc.subject.nalthesaurusFunctional foods
riaa.ainfo.id1121753
riaa.ainfo.lastupdate2020-08-24 -03:00:00
dc.identifier.doihttps://doi.org/10.1002/fsn3.1520
dc.contributor.institutionVanessa Rosse de Souza, UFRJ; Adriana Aniceto, UFRJ; Joel Pimentel Abreu, UFRJ; Julia Montenegro, UFRJ; Bruno Boquimpani, UFRJ; Vanessa Azevedo de Jesuz, UFRJ; Monique de Barros Elias Campos, UFRJ; Paulo Sérgio Marcellini, UERJ; OTNIEL FREITAS SILVA, CTAA; Rafael Cadena, UNIRIO; Anderson Junger Teodoro, UFRJ.
Appears in Collections:Artigo em periódico indexado (CTAA)

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