Please use this identifier to cite or link to this item: http://repositorio.ufpa.br:8080/jspui/handle/2011/5290
Title: Avaliação do efeito da combinação de pectina, gelatina e alginato de sódio sobre as características de gel de fruta estruturada a partir de "mix" de polpa de cajá e mamão, por meio da metodologia de superfície de resposta
Other Titles: Evaluation of the effects of pectin, gelatin and sodium alginate combination on the characteristics of a mixed structured fruit gel from papaya and yellow mobin, by response surface methodology
metadata.dc.creator: CARVALHO, Ana Vânia
MATTIETTO, Rafaella de Andrade
ASSIS, Glaucy Takeda
LOURENÇO, Lúcia de Fátima Henriques
Keywords: Fruta estruturada
Substâncias funcionais
Planejamento experimental
Sensorial
Structured fruit
Functional compounds
Experimental design
Sensory analysis
Issue Date: 2011
Publisher: Instituto Nacional de Pesquisas da Amazônia
Citation: CARVALHO, Ana Vania et al. Avaliação do efeito da combinação de pectina, gelatina e alginato de sódio sobre as características de gel de fruta estruturada a partir de "mix" de polpa de cajá e mamão, por meio da metodologia de superfície de resposta. Acta Amazonica, Manaus, v. 41, n. 2, p. 267-274, 2011. DOI: http://dx.doi.org/10.1590/S0044-59672011000200011. Disponível em: http://repositorio.ufpa.br/jspui/handle/2011/5290. Acesso em:.
Abstract: The objective of this work was to establish a technological procedure for producing a structured fruit product from yellow mobin and papaya purees, as an attempt to combine the sensory properties of both fruits and potentialize the functional properties of the final product. The effect of different combinations of pectin, gelatin and sodium alginate on the fruit gel properties was evaluated by response surface methodology. Papaya and yellow mobin purees and the structured products were characterized in terms of functional compounds (total tannin and carotenoid contents), as well as centesimal composition, pH, titratable acidity, soluble solids, sugars, water activity, carbohydrates and total energetic value. The results obtained from the experimental design indicated that only the gelatin concentration affected the product firmness. The developed fruit structured products presented good acceptance for all evaluated attributes. The data concerning purchase intent indicated that 70% of the panelists would probably or certainly purchase the mixed yellow mobin and papaya structured product if they found it for sale.
URI: http://repositorio.ufpa.br/jspui/handle/2011/5290
ISSN: 1809-4392
Appears in Collections:Artigos Científicos - FEA/ITEC

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