scholarly journals Elaboration of mixed nectar of mango and passion fruit

2020 ◽  
Vol 9 (9) ◽  
pp. e299997190
Author(s):  
Deniza Pereira Costa ◽  
Rachel De Andrade Avelar da Silva ◽  
Gabrielli Nunes Clímaco ◽  
Virlane Kelly Lima Hunaldo ◽  
Leonardo Hunaldo dos Santos ◽  
...  
Keyword(s):  
Vitamin C ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Lower Percentage ◽  
Chemical Attributes ◽  
Sensorial Attributes ◽  
The Stability ◽  
Solids Content ◽  
The Cost ◽  
Physical And Chemical

Drinks composed of more than one fruit are a trend in the national and international market, presenting advantages such as greater nutritional value and the development of new flavors. So, the objective was to elaborate six formulations of mixed nectar of mango and passion fruit, varying the percentage of each pulp and soluble solids content, as well as evaluating its physicochemical, microbiological, sensorial and stability properties. The nectars were prepared by the hot fill process and packed in 500 ml glass bottles, and then submitted to the analyzes. The nectars presented pH between 2.86±0.05 and 3.33±0.15, soluble solids of 10.00 to 14.83 ºBrix, acidity of 0.59 to 0.78g acid citric/100g nectar, and vitamin C from 15.36 to 33.66 mg/100g. The microbiological analyzes presented values according to the current legislation. The formulations were within the sensory acceptance zone for the tasters, with a balance in the evaluated attributes. F4 (10g of passion fruit and 20g of mango) was chosen among the formulations due to greater acceptance and use of a lower percentage of passion fruit, reducing the cost of the product. In relation to the stability, none of the sensorial attributes presented differences in the interval of 150 days, however, for the physical-chemical attributes, it was observed difference in pH, total acidity, vitamin C and total soluble solids. Therefore, it is necessary to better assess the physical and chemical characteristics, with the intention of increasing the nutritional index of the product.

scholarly journals Blueberry jam: sensorial analyzes and effect of storage on physical and chemical properties.

2014 ◽  
Vol 5 (1) ◽  
pp. 19
Author(s):  
Daniela Helena Pelegrine Guimarães ◽  
Gisele Leticia Alves ◽  
Amanda Faria Querido
Keyword(s):  
Water Activity ◽  
Reducing Sugars ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Skin ◽  
Sensorial Attributes ◽  
Solids Content ◽  
Physical And Chemical ◽  
And Chemical Properties

<p>The proposal of the present research includes eight Blueberry jam formulations, from Rabbiteye species (Climax and Powder Blue varieties). For gelling, four formularizations were used: synthetic ATM pectin (F1), pectin obtained from passion fruit skin extraction (F2), synthetic BTM pectin (F3), and synthetic BTM pectin mixed with gums mixture (F4). Product Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. According with sensorial tests and the Anova results, it could be concluded that the two more accepted formularizations were: F2 and F4 (For Climax variety) and F1 e F4 (for Powder Blue variety). Therefore, these formulations were evaluated for pH, total soluble solids, titratable acidity, water activity, total and reducing sugars, total and anthocyanins, from the first day of storage and after 30, 90 and 120 days to analyze the storage effect on jam characteristics. Jam processing reduces anthocyanins content (about 57% for conventional formulations and 35% for light jam); however, the jam may still be considered anthocyanins source, owing to the high content even after processing. After 40 storage days a significant decrease on jam anthocyanin levels was observed, except the products with higher sugar contents. Comparing the anthocyanin levels at time zero and after 120 days of storage, it appears that the decrease in pigment concentration was higher in the climax of fruit variety (approximately 44%). After 30 days of storage, the percentage of acidity, pH, water activity, moisture and soluble solids content remained constant.</p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v5i1.150</p>

scholarly journals Physical and chemical quality of processed nectar flavors and sold in supermarkets in the city of Cuiabá-MT

2016 ◽  
Vol 7 (3) ◽  
pp. 16
Author(s):  
Kelly Rodrigues Gobbi ◽  
Livia Rodrigues Almeida ◽  
Melissa Schirmer ◽  
Rozilaine Aparecida Pelegrine Gomes Faria
Keyword(s):  
Vitamin C ◽  
Reducing Sugar ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Chemical Quality ◽  
Physical And Chemical Quality ◽  
Fruit Flavor ◽  
Physical And Chemical ◽  
The City

This study aimed to evaluate the physical and chemical quality of processed passion fruit and peach nectar flavors and sold in supermarkets in the city of Cuiaba-MT. We evaluated the physicochemical parameters total acidity, citric acid, pH, vitamin C content, soluble solids (° Brix) SS/acidity total, reducing and non-reducing and total carbohydrates, as the Institute Adolf Lutz standards. The mean values were subjected to analysis of variance and were submitted to the Scott-Knott test at 5% significance level. The total acidity (g.100g-1) to B and D showed statistically equal averages. However, passion fruit flavor of the brand B showed higher pH value (3.27 ± 0.02a). There was no statistically significant difference in soluble solids / titratable acidity (SS / TA) between the marks for the analyzed flavors. For vitamin C all values were below prescribed by legislation. For total soluble solids the average observed for the passion fruit flavor met the minimum established by legislation. However, for the peach flavor, the marks A and B showed lower values and they were smaller than the minimum values established by legislation. Regarding the parameter non-reducing sugar, the brand presented the biggest non-reducing sugar values for the flavors to analyzed. We concluded that not all analyzed parameters meet the current legislation. Vitamin C and soluble solids were below the established by legislation. There is no standard of identity and quality for non-reducing sugar as sucrose, so important parameter as a criterion of a healthy food.

Desidratação Osmótica de Guapeva

UNICIÊNCIAS ◽  
2019 ◽  
Vol 22 (3Esp) ◽  
pp. 21
Author(s):  
Ellen Godinho Pinto ◽  
Luiz Felipe De Lima ◽  
Fabio Junior Dos Santos ◽  
Fernando Luiz De Oliveira ◽  
Dayana Silva Batista Soares
Keyword(s):  
Vitamin C ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Osmotic Solution ◽  
Solids Content ◽  
Physical And Chemical ◽  
Temperature Time ◽  
Fruit Mass

Os frutos do cerrado em geral apresentam sabores próprios e elevados teores de nutrientes, no entanto, grande parte desses frutos são pouco conhecida e comercializada, estando a guapeva entre estes. Neste trabalho realizou-se a caracterização do fruto in natura da guapeva e avaliando a influência da temperatura, tempo e concentração da solução de sacarose na desidratação osmótica da guapeva, e se investigaram variações de propriedades físicas, químicas e dos parâmetros da desidratação osmótica. Foram utilizadas as temperatura de 25, 45 e 60 ºC e tempos de 0, 30, 60, 120, 240 e 360 minutos e a concentração 35 e 50 °Brix da solução osmótica e se fixando a razão mássica fruta: xarope 1:6 e formato dos pedaços (metades). Na análise física e química foram realizadas: peso, comprimento, umidade, teor de sólidos solúveis totais e vitamina C.  Conclui-se que na desidratação osmótica em temperatura de 25 ºC e concentração da solução de 50ºBrix apresentaram menor degradação da vitamina C, portanto na temperatura de 45 ºC e 50ºBrix no tempo de 360 minutos teve uma maior incorporação sólidos solúveis totais e na temperatura de 60ºC teve uma redução linear da umidade com o tempo. Palavras-chave: Cerrado. Incorporação de Sólidos. Vitamina C. Pouteria cf. guardneriana Radlk. AbstractThe fruits of the cerrado usually have their own flavors and high levels of nutrients; however, most of these fruits are still little known and marketed, and guapeva among them. The objective of this study was to evaluate the influence of temperature, time and concentration of the sucrose solution on guapeva osmotic dehydration, and to investigate variations in physical, chemical and dehydration parameters osmotic. The temperatures of 25, 45 and 60 ºC and 0, 30, 60, 120, 240 and 360 minutes and the 35 and 50 ° Brix concentration of the osmotic solution were used and the fruit mass ratio was fixed: 1: 6 syrup and format of the pieces (halves). In the physical and chemical analysis were carried out: weight, length, humidity, total soluble solids content and vitamin C. It was concluded that in osmotic dehydration at 25 ºC and concentration of 50ºBrix solution showed lower degradation of vitamin C, of 45 ºC and 50ºBrix in the time of 360 minutes had a greater incorporation total soluble solids and in the temperature of 60 ºC had a linear reduction of the humidity with the time. Keywords: Cerrado. Incorporation of Solids. Vitamin C. Pouteria cf. guardneriana Radlk. 

scholarly journals Quality of the Pulp of Passion Fruit Produced in the Brazilian Savanna

2019 ◽  
Vol 11 (4) ◽  
pp. 470 ◽  
Author(s):  
Francielly R. Gomes ◽  
Pedro H. M. de Souza ◽  
Marcelo M. Costa ◽  
Darly G. de Sena-Júnior ◽  
Ana L. P. Souza ◽  
...  
Keyword(s):  
Passion Fruit ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Soluble Solids Content ◽  
Productive Potential ◽  
Statistical Program ◽  
Solids Content ◽  
Physical And Chemical ◽  
Yellow Passion Fruit

Because it is a species of tropical climate, the passion fruit is distributed widely in South America, mainly in Brazil. Its cultivation represents approximately 95% of the commercial orchards of the country, nevertheless, it presents productivity below its productive potential, being necessary to obtain cultivars adapted to the climate of the regions of culture. The objective of this work was to evaluate the quality of the fruit pulp of yellow passion fruit produced in Jata&iacute;-GO as well as the correlations between some physical and chemical characteristics. The fruits were collected in an experimental orchard and sectioned transversely to obtain the pulp. The characteristics of acidity, vitamin C content, soluble solids content, soluble solids/acidity ratio (Ratio), and pulp color parameters were evaluated through the coordinates L*, a*, b*, C* and h* of yellow passion fruit and of the cultivar FB 200. Data were analyzed by means of analysis of variance and Pearson&rsquo;s correlation at 5% of significance with the aid of the statistical program Rbio. It is concluded that the characteristics of the fruits of the cultivar FB200 differed from the fruits of yellow passion fruit and that these characteristics correlated significantly and positively.

scholarly journals Postharvest quality of strawberry fruits produced in organic and conventional systems

2011 ◽  
Vol 29 (4) ◽  
pp. 577-583 ◽  
Author(s):  
Letícia KP Camargo ◽  
Juliano Tadeu V de Resende ◽  
Tânia T Tominaga ◽  
Sonia Maria Kurchaidt ◽  
Cristhiano K Camargo ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Conventional System ◽  
Organic System ◽  
Camino Real ◽  
Sensorial Attributes ◽  
Solids Content ◽  
Conventional Systems

The aim of this study was to determine some physicochemical characteristics of fruits of eight strawberry cultivars (Aromas, Camino Real, Campinas, Dover, Oso Grande, Toyonoka, Tudla-Milsei and Ventana) cultivated in organic and conventional systems. The evaluated characteristics were soluble solids (SS), titratable acidity (TA), SS/AT ratio and anthocyanins. Evaluated sensory characteristics were flavor and appearance. The cultivars had a differential performance between themselves and among the systems for the evaluated characteristics. Generally, the conventional system produced fruit with higher levels of soluble solids and, organic system produced higher concentrations of anthocyanins. The fruits of the cultivar Toyonoka had the best soluble solids content in both systems and the anthocyanins content of 'Tudla-Milsei' and 'Camino Real' were proeminent in comparison to the other cultivars. The fruits from the organic system of production were preferred by judges on the sensorial attributes. The highest notes were given to the appearance of the cultivar Ventana in the conventional system and 'Tudla-Milsei' in the organic system.

scholarly journals Evaluation of nutritional quality and total polyphenols content from pineapple (Smooth Cayenne) as function of post-harvest storage temperature.

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Evelyn Ivana Trindade Damasceno ◽  
Lorena Pedreiro Maciel ◽  
Anne Suelen Oliveira Pinto ◽  
Thais Cristina M. Franco ◽  
Camila Travassos da Rosa Moreira Bastos ◽  
...  
Keyword(s):  
Vitamin C ◽  
Storage Temperature ◽  
Color Variation ◽  
Soluble Solids ◽  
Total Polyphenols ◽  
Peroxidase Enzyme ◽  
Pineapple Fruit ◽  
Lower Effect ◽  
Physical And Chemical

<p>The pineapple (Smooth Cayenne) is a fruit consumed worldwide. The use of temperature is one of the most effective treatments for the extension of its consumption, but at low temperatures it may develop physiological disorders, which can affect its quality. The aim of this study was to compare the quality of pineapple fruit when stored at room temperature (30 &ordm;C) and under refrigeration at 7 &deg; C. The quality indexes evaluated in this study were pH, acidity, soluble solids, vitamin C, citric acid, color, peroxidase enzyme activity and total polyphenols. The results showed lower loss of vitamin C, lower pH values and soluble solids, lower color variation considering the chromaticity coordinates a * and b * indicated that the cooling temperature has lower effect on the physical and chemical composition of the fruit.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.61</p>

scholarly journals Quality of strawberries subjected to pre-harvest UV-C radiation

2021 ◽  
Vol 56 ◽  
Author(s):  
Izabel Camacho Nardello ◽  
Rufino Fernando Flores Cantillano ◽  
Jardel Araújo Ribeiro ◽  
Gerson Kleinick Vignolo ◽  
Marcelo Barbosa Malgarim ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Vitamin C ◽  
Fragaria X Ananassa ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Single Factor ◽  
Solids Content ◽  
Uv C

Abstract The objective of this work was to evaluate the influence of the use of UV-C radiation at an intensity of 0.53 KJ m-2, during strawberry (Fragaria x ananassa) cultivation, on the physicochemical and phytochemical parameters of the fruits. The used experimental design was completely randomized, in a single-factor arrangement with 11, 19, 29, and 39 UV-C applications and without UV-C application. The hue of the fruits was smaller at the end of the study period. pH varied in strawberries that received 39 applications of UV-C, and the soluble solids content differed with 19 applications. Antioxidant activity was lower in fruits with 11, 19, and 29 UV-C applications, whereas vitamin C content was lower only in fruits that received 29 applications. The use of UV-C radiation at an intensity of 0.53 KJ m-2, during strawberry cultivation, affects the physicochemical and phytochemical parameters of the fruits, but does not cause losses in their quality.

scholarly journals Physicochemical and sensory characterization of ‘dekopon’ fruits

2020 ◽  
Vol 14 (2) ◽  
Author(s):  
Ana Paula Siqueira Ana Paula ◽  
Eduardo Pradi Vendruscolo ◽  
Luís Henrique Costa Vasconcelos ◽  
Isabela Rosa De Araújo ◽  
Alexsander Seleguini
Keyword(s):  
Vitamin C ◽  
Purchase Intention ◽  
Soluble Solids ◽  
Chemical Attributes

Dekopon is a seedless tangor of expressive size and its harvest is not the same as Ponkan’s, which has been the most commercialized cultivar. The aim of this study was to characterize physico-chemically and sensorially this tangor, through evaluations of soluble solids, acidity, ratio, vitamin C, diameter, peel thickness, firmness, juice volume and sensory impressions on taste, appearance, aroma, texture, overall impression and purchase intention. High levels of vitamin C and the volume of juice which correspond to about 50% of the weight of the fruit stood out regarding the chemical attributes. Most of the scores attributed to 'Dekopon' were above 6.0 and the ones of purchase intention were above 3.0. The fruit can be considered promising to be commercialized due to its good characteristics.

scholarly journals Influence of stock on physical and chemical traits of fresh apricot fruit

2013 ◽  
Vol 27 (1) ◽  
pp. 111-114 ◽  
Author(s):  
T. Milošević ◽  
N. Milošević ◽  
I. Glišić ◽  
G. Šekularac
Keyword(s):  
Titratable Acidity ◽  
The Other ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Soluble Solids Content ◽  
Total Sugars ◽  
Solids Content ◽  
Chemical Traits ◽  
Physical And Chemical ◽  
Fruit Mass

Abstract The study was conducted to determine the effects of Myrobalan rootstock and Blackthorn interstock on fruit physical and chemical traits of five apricot cultivars. The results showed that cultivars grafted on Myrobalan rootstock appear to induce a higher fruit mass when compared with the Blackthorn interstock. Blackthorn interstock showed a tendency to induce a higher soluble solids/titratable acidity ratio than Myrobalan. Values of soluble solids content, total sugars, titratable acidity and fruit firmness between Myrobalan rootstock and Blackthorn interstock were not significant. Regarding cultivars, the greatest fruit mass observed in Roxana in both treatments, and the lowest in Biljana on Myrobalan and in Vera on Blackthorn. The lowest soluble solids, total sugars and soluble solids/titratable acidity ratio were found in Roxana in both variants of grafting, whereas the greatest titratable acidity also observed in Roxana in both cases, respectively. Based on the results from this study, the fruits of Roxana can be recommended for fresh consumption, whereas fruits of the other cultivars can be recommended for processing.

scholarly journals Use of Physical and Chemical Properties of Commercial Tomato (Lycopersicon esculentum Mill.) Products forMonitoring Their Quality

2008 ◽  
Vol 91 (1) ◽  
pp. 112-122 ◽  
Author(s):  
Luis Eduardo Ordóñez-Santos ◽  
Enrique Arbones ◽  
Lourdes Vázquez-Oderiz ◽  
Angeles Romero-Rodríguez ◽  
Julio Gómez ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Principal Component ◽  
The United States ◽  
Soluble Solids ◽  
Multidimensional Data ◽  
Pectic Substances ◽  
Physical And Chemical Variables ◽  
Solids Content ◽  
United States Mexico ◽  
Physical And Chemical

Abstract Eighteen physical and chemical variables were determined in 25 samples of commercial tomato products: total solids, soluble solids, water activity, lycopene, 5-hydroxymethyl-2-furfural, CIELab components (L, a, b, a/b, C, H), total acidity, sodium chloride, wet-weight pulp percentage, alcohol insoluble solids, total pectic substances, ascorbic acid, and pH. In order to maximize the variability of products, samples included crushed tomato, tomato puree, tomato paste, and heavy concentrates and were taken from Italy, France, Spain, Portugal, the United States, Mexico, Colombia, and Chile. Correlation analysis and multidimensional data analysis techniques (principal component analysis and hierarchical classifications) were used to describe the products' variability and to study the relationships among variables. Three variables were selected, with the aim of classifying the collection of samples in a way consistent with the classification obtained with the first principal components. These variables were soluble solids content, the CIELab lightness parameter L, and total pectic substances content.

Sign in / Sign up

Export Citation Format

Share Document