scholarly journals Avaliação sensorial, microbiologia e físico-química de suco artificial de laranja adicionado de diferentes agentes adoçantes

2016 ◽  
Vol 11 (4) ◽  
pp. 194
Author(s):  
Iago Felipe da Silva Leite ◽  
Thauan da Costa Moura ◽  
Bruna Maria Alves Alixandre ◽  
Franciely Kelly Pereira ◽  
Fernanda Gomes de Farias
Keyword(s):  
Soluble Solids ◽  
Microbiological Analysis ◽  
Chemical Evaluation ◽  
Physico Chemical ◽  
Saccharin Sodium ◽  
Sodium Saccharin ◽  
Analysis Laboratory ◽  
Sodium Cyclamate ◽  
Sweetening Agents ◽  
Reduced Risk

<p>Diante do aumento do consumo de adoçantes por vários fatores e a procura por uma dieta mais saudável,  para a redução dos riscos de doenças como, diabetes, obesidade, entre outras, este trabalho teve como objetivo avaliar a diferença da doçura e aceitação dos diferentes agentes adoçantes em sucos artificiais. Foram formulados sucos em pó sabor laranja e adicionado os diferentes agentes adoçantes (sacarose, demerara, stevia pura, sacarina sódica + ciclamato de sódio e sacarina sódica + ciclamato de sódio + stevia). Realizou-se analises de pH e de sólidos solúveis totais (ºBrix) para as diferentes formulações, ocorrendo variações, além das análises microbiológicas para coliformes totais e Salmonella sp/25g, resultando em ausência para ambos Os resultados apontam que as amostras estão próprias para consumo segundo a legislação virgente. A análise foi aplicada no laboratório de análise sensorial da Universidade Federal de Campina Grande e avaliada por 93 provadores. Aplicou-se uma ficha sensorial levando em consideração a aceitação dos agentes adoçantes. Conclui-se que a sacarina sódica + ciclamato de sódio e sacarina sódica + ciclamato de sódio + stevia foi a formulação com maior índice de aprovação.</p><p align="center"><strong><em>SensoSensory, microbiological and physico-chemical evaluation of artificial orange juice added with different sweetening agents</em></strong></p><p><strong> </strong></p><p><strong>Abstract</strong><strong>: </strong>The increase in the consumption of sweeteners by several factors. And the demand for a healthier diet with reduced risk of diseases such as, diabetes, obesity, among others, this study aimed to assess the degree of sweetness of difference and acceptance of different sweetening agents. Were formulated artificial juices powdered orange flavor and added different sweeteners (sucrose, demerara, pure stevia, saccharin + sodium cyclamate and sodium saccharin + sodium cyclamate + stevia). We conducted analysis of pH and total soluble solids (° Brix) for the different formulations, and variations in addition to the microbiological analysis for total coliforms and Salmonella sp / 25g, resulting in absence for both, these results indicate that the samples are suitable for consumption according to virgente legislation. The analysis was applied to the sensory analysis laboratory of the Federal University of Campina Grande and evaluated by 93 panelists. a sensory record was applied taking into account the acceptance of sweetening agents, it is concluded that sodium saccharin + sodium cyclamate and sodium saccharin, sodium cyclamate + + stevia was the formulation with the highest rate of approval.</p><p> </p>

scholarly journals AVALIAÇÃO FÍSICO-QUÍMICA E LEGISLAÇÃO BRASILEIRA DE POLPAS, SUCOS TROPICAIS E NÉCTARES DE GOIABA COMERCIAIS

2020 ◽  
Vol 35 (1) ◽  
pp. 136-142
Author(s):  
Andressa Milene Parente Nogueira ◽  
Ricardo Figueira ◽  
Vitor Massami Imaizumi ◽  
Waldemar Gastoni Venturini Filho
Keyword(s):  
Psidium Guajava ◽  
Sao Paulo ◽  
Soluble Solids ◽  
São Paulo ◽  
Total Sugars ◽  
Chemical Evaluation ◽  
Brazilian Legislation ◽  
Physical Chemical ◽  
Solids Concentration ◽  
Physico Chemical

AVALIAÇÃO FÍSICO-QUÍMICA E LEGISLAÇÃO BRASILEIRA DE POLPAS, SUCOS TROPICAIS E NÉCTARES DE GOIABA COMERCIAIS   ANDRESSA MILENE PARENTE NOGUEIRA1, RICARDO FIGUEIRA2, VITOR MASSAMI IMAIZUMI3, WALDEMAR GASTONI VENTURINI FILHO4   1Departamento de Produção Vegetal, Faculdade de Ciências Agronômicas. Avenida Universitária, n°3780, Altos do Paraíso, CEP. 18610-034, Botucatu, São Paulo, Brasil. [email protected] 2Departamento de Produção Vegetal, Faculdade de Ciências Agronômicas. Avenida Universitária, n°3780, Altos do Paraíso, CEP. 18610-034, Botucatu, São Paulo, Brasil. [email protected] 3Departamento de Produção Vegetal, Faculdade de Ciências Agronômicas. Avenida Universitária, n°3780, Altos do Paraíso, CEP. 18610-034, Botucatu, São Paulo, Brasil. [email protected] 4Departamento de Produção Vegetal, Faculdade de Ciências Agronômicas. Avenida Universitária, n°3780, Altos do Paraíso, CEP. 18610-034, Botucatu, São Paulo, Brasil. [email protected]   RESUMO: Este trabalho teve como objetivos avaliar, por meio de análises físico-químicas, polpas, sucos tropicais e néctares de goiaba e averiguar se os mesmos atendem aos Padrões de Identidade e Qualidade (PIQ) exigidos pelo Ministério da Agricultura, Pecuária e Abastecimento (MAPA). Foram analisadas três polpas, sete sucos tropicais (quatro não adoçados e três adoçados) e oito néctares (cinco convencionais e três light) quanto ao teor de sólidos solúveis (ºBrix), pH, acidez total, açúcares totais e ácido ascórbico (vitamina C). Seguindo os parâmetros determinados por lei, as polpas também foram analisadas para concentração de sólidos totais e ratio. Os dezoito produtos analisados estavam de acordo com a legislação em vigor.   Palavras-chave: Psidium guajava, parâmetros físico-químicos, legislação brasileira.   PHYSICAL-CHEMICAL EVALUATION AND BRAZILIAN LEGISLATION OF COMMERCIAL GUAVA PULP, TROPICAL JUICES AND NECTARS   SUMMARY: This work aimed to evaluate physico-chemical guava pulps, tropical juices and nectars to ascertain whether they met the Identity and Quality Standards required by Brazilian legislation. Three pulps, seven tropical juices (four unsweetened and three sweetened) and eight nectars (five conventional and three light) were analyzed for soluble solids (ºBrix), pH, total acidity, total sugars and ascorbic acid (vitamin C). Following the parameters set by law, the pulps were also analyzed for total solids concentration and ratio. The eighteen products analyzed were in according to the legislation.   Keyword: Psidiumguajava, physical-chemicalparameters, brazilianlegislation.

scholarly journals PHYSICO-CHEMICAL EVALUATION OF TOMATO HYBRID DERIVATIVES FOR PROCESSING SUITABILITY

2016 ◽  
Vol 4 (3) ◽  
pp. 131-145
Author(s):  
Fikreyohannes GedamuMihretu ◽  
M.N. Bhalekar
Keyword(s):  
Block Design ◽  
Titratable Acidity ◽  
Shape Index ◽  
Research Area ◽  
Soluble Solids ◽  
Chemical Evaluation ◽  
Randomized Block Design ◽  
Physico Chemical ◽  
Fruit Pericarp ◽  
Pericarp Thickness

Investigation was carried out to evaluate F5 and F6 generations of tomato hybrid derivatives for its physicochemical characters and its suitability for processing during spring-summer 2009/10 and 2010/11 at Vegetable Research area, Mahatma Phule Agricultural University, Rahuri.  F5 and F6 generations of two crosses (M-3-1 x H-24 and 87-2 x 18-1-1) and two standard checks (‘Bhagyashree’ and ‘Dhanashree’) were evaluated for processing suitability in randomized block design in three replications. There were significant differences in all the fruit physical characters studied. Significantly highest polar and equatorial diameters, shape index of fruit, pericarp thickness were recorded in both F5 and F6 generation. Biochemical composition and processing qualities of tomato genotypes in both F5 and F6 generations showed significant differences except fruit juice per cent in F6 generation. Major processing quality characters maximum recorded in F5 and F6 generations were: total soluble solids, 5.03 (T18) and 5.17oBrix (T27); titratable acidity 0.6 per cent (T13) and 0.68 per cent (T24); low pH, 4.07 (T21) and 4.07 (T6); maximum ascorbic acid, 36.27 (T26) and 32.93 (T32) mg/100 g; fruit total sugars, 3.72 per cent (T6) and 3.71 per cent (T26); maximum lycopene in T26 , which was 5.95 and 4.23 mg/100 g; β-carotene, was highest  in T32, 2.97 and 2.94 mg/100 g in F5 and F6 progenies.

scholarly journals Aspectos físicos e químicos de frutos de Quipá (Tacinga inamoena)

2016 ◽  
Vol 11 (5) ◽  
pp. 25 ◽  
Author(s):  
Anderson dos Santos Formiga ◽  
Franciscleudo Bezerra da Costa ◽  
Marcio Santos da Silva ◽  
Emmanuel Moreira Pereira ◽  
Yasmin Lima Brasil
Keyword(s):  
Citric Acid ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Acidic Ph ◽  
Low Concentrations ◽  
Physico Chemical ◽  
Analysis Laboratory ◽  
Physical And Chemical

<p>O objetivo do trabalho foi disponibilizar informações sobre os aspectos tecnológicos e nutricionais dos frutos do quipá buscando aplicações para o mesmo na alimentação humana. O quipá é uma planta nativa da região Nordeste, seus frutos, ao contrário do figo-da-índia não é valorizado. Os frutos foram colhidos, acondicionados e conduzidos ao laboratório de Análise de Alimentos, CCTA/UFCG, Pombal-PB. Em seguida foram divididos em quatro lotes e submetidos à extração da polpa. Foram avaliadas as características físicas, físico-químicas e químicas dos frutos do quipá. Os frutos são pequenos, a casca representa mais da metade do peso do fruto e com as sementes dificultam a aceitabilidade dos frutos pelo consumidor. A polpa compõe pouco mais de 20% do peso do fruto, possui pH ácido, com baixa concentração de ácido cítrico e sólidos solúveis inferiores aos frutos de figo-da-índia e do mandacaru, comuns ao semiárido; as concentrações de vitamina C e compostos fenólicos na polpa foram consideradas significativas, o que não ocorreu com os flavonoides e antocianinas, que estavam presentes em baixas concentrações.</p><p align="center"><strong><em>Physical and chemical aspects of fruit Quipá (Tacinga inamoena)</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The objective was to provide information on the technological and nutritional aspects of the fruits of Quipá in order to seek applications for the same in human nutrition. The Quipá is a plant native to the Northeast, its fruit, unlike the fig-of-India is not valued. The fruits were harvested, packaged and taken to the Food Analysis Laboratory, CCTA / UFCG, Pombal-PB. They were then divided into four batches and subjected to extraction of the pulp. the physical, physico-chemical and chemical of the fruits of Quipá were evaluated. The fruits are small, the shell is more than half the weight of the fruit and seeds hinder the acceptability of fruit by the consumer. The pulp makes up just over 20% of the fruit weight, has an acidic pH, with low concentration of citric acid soluble solids and lower the fruit of fig-of-India and mandacaru common to semiarid; concentrations of vitamin C and phenolic compounds were considered significant, which did not occur with the flavonoids and anthocyanins, which were present in low concentrations.</p>

scholarly journals Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça

2012 ◽  
Vol 42 (5) ◽  
pp. 918-925 ◽  
Author(s):  
Afra Vital Matos Dias Gabriel ◽  
Marta Regina Verruma-Bernardi ◽  
Luiz Antônio Corrêa Margarido ◽  
Maria Teresa Mendes Ribeiro Borges ◽  
Renata Tieko Nassu ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Secondary Compounds ◽  
Significant Loss ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Spontaneous Fermentation ◽  
Wild Yeast ◽  
Physico Chemical ◽  
Number Of Bacteria

This study verified the effect of the spontaneous fermentation/natural ferment (NF) on the chemo-sensory quality of cachaça, comparing to the commercial ferment (CF). The effect of ageing (maturation) was also analysed in the beverage. Microbiological analysis (plating on selective media for total/wild yeast and bacteria counting) and physico-chemical analysis (pH, acidity and soluble solids) were performed in the samples of the must and the ferment collected during three cycles of fermentation in a semi-industrial scale. Samples of cachaça were stored in 5-L oak containers for 45 days, subsequently analyzing the physico-chemical characteristics (pH, acidity, alcohol content, copper and secondary compounds) and sensory acceptability (aroma, flavour, colour, body and global impression). The fermentation with NF showed higher number of wild yeasts; however there was no difference in the number of bacteria comparing to CF. An intense acidification occurred during the preparation of NF, which was also observed in the initial cycles of fermentation, but decreased afterwards. Greater alterations in cachaça composition were found to be more exclusively related to the maturation than to the type of ferment, except for the acidity. However, there was a significant loss of aroma, flavour and global impression after maturation but only in cachaça produced with the CF. The results revealed a strong interaction between ferment and maturation of the beverage, suggesting that substances produced by the microorganisms from different inocula during fermentation reacted differently with the wood components of the barrels influencing the sensory attributes.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

scholarly journals Physico-chemical aspects of grape juices produced in the region of Campanha Gaucha, RS, Brazil (Southern Brazil)

2019 ◽  
Vol 12 ◽  
pp. 01018
Author(s):  
V.B. Costa ◽  
S.B. de Andrade ◽  
P.L.P.K. Lemos ◽  
A. Bender ◽  
C. Goulart ◽  
...  
Keyword(s):  
Grape Juice ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Southern Brazil ◽  
Color Intensity ◽  
Volatile Acidity ◽  
Physico Chemical ◽  
Increasing Demand ◽  
Solids Content ◽  
Grape Juices

The Campanha Gaucha region, southern Brazil, has received significant investments in Viticulture during the last decades, especially for the production of quality wines. However, implementing the production of American and hybrid grapes in this region constitutes and opportunity to supply the increasing demand of the grape juice market in Brazil. Juices of two varieties, “Bordô” and “Concord”, from two locations, Dom Pedrito and Santana do Livramento, were analysed in terms of the following physico-chemical aspects: total city, volatile acidity, density, pH, soluble solids content, color intensity, and hue. “Bordô” juices presented higher total acidity and did not differ in relation to location. Higher volatile acidity was found in “Concord” juice from Santana do Livramento. Higher pH was found in the variety “Concord” and in the location Dom Pedrito. For this same location, the “Concord” grape juices showed higher soluble solids values. Color intensity was higher in Santana do Livramento. Color hue was higher in Dom Pedrito. Both variety and location impacted significantly on physico-chemical aspects of grape juices, although all the grapes were produced within the Campanha Gaucha region.

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