Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
| Autor: | Cynara dos Santos Carvalho, Fabiana Queiroz, Amanda Maria Teixeira Lago, Maria Cecília Evangelista Vasconcelos Schiassi, Jaime Vilela de Resende, Vanessa Rios de Souza, Paula Nogueira Curi, Rafael Pio |
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| Rok vydání: | 2020 |
| Předmět: |
mixture design
0106 biological sciences mixed fruit juice Nutrition. Foods and food supply Chemistry 04 agricultural and veterinary sciences Nutritional quality Berry 040401 food science 01 natural sciences Desirability function Blowing a raspberry 0404 agricultural biotechnology 010608 biotechnology desirability function T1-995 TX341-641 Fruit juice Response surface methodology Food science sensory acceptance Technology (General) Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Issue: ahead, Published: 08 MAY 2020 Food Science and Technology v.40 n.4 2020 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Vol 40, Iss 4, Pp 985-992 (2020) |
| ISSN: | 1678-457X 0101-2061 |
| DOI: | 10.1590/fst.28919 |
| Popis: | A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type. |
| Databáze: | OpenAIRE |
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