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|Research center of Embrapa/Collection:||Embrapa Amapá - Artigo em periódico indexado (ALICE)|
|Type of Material:||Artigo em periódico indexado (ALICE)|
|Authors:||BEZERRA, V. S.|
DAMASCENO, L. F.
MAMEDE, A. M. G. N.
CABRAL, L. M. C.
|Additional Information:||VALERIA SALDANHA BEZERRA, CPAF-AP; OTNIEL FREITAS SILVA, CTAA; LEANDRO FERNANDES DAMASCENO, CPAF-AP; ALEXANDRA MARA GOULART NUNES MAMEDE, Embrapa Agroindústria de Alimentos; LOURDES MARIA CORREA CABRAL, CTAA.|
|Title:||Sensory analysis and consumers studies of açai beverage after thermal, chlorine and ozone treatments of the fruits.|
|Publisher:||Journal of Food Processing and Preservation, v. 41, n. 3, p. 1-13, June, 2017.|
|Description:||Açai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For Açai there is still a need for improving sanitizing processes, making it more effective, reducing the microbiological contamination without affecting either the physicochemical and sensory characteristics of final product. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L-1 chlorination and 4 mg/L-1 aqueous ozonation) were applied to fruits in order to evaluated their anthocyanins content and also processed beverages for coloring, sensory characteristics, and their purchase intentions. Ozonated fruits exhibited less anthocyanins content and beverage originated from this process showed higher color difference from the traditional beverage. Consumers could not distinguish among beverages processed thermally and sanitized by chlorination. Beverage from blanched fruits in both temperatures obtained good notes and positive purchase intention.|
Análise de alimento
|NAL Thesaurus:||Food analysis.|
|Appears in Collections:||Artigo em periódico indexado (CPAF-AP)|
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|CPAFAP2017Sensoryanalysisandconsumers.pdf||514,14 kB||Adobe PDF|