Effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend.
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
Descripción
In this study, the effect of ultrasound processing on the quality parameters of a banana, strawberry and juçara juice blend was evaluated. A central composite rotational design was performed in which the processing power (73.5 to 250 Watts) and time (7 to 36 minutes) were selected as independent variables. The blend was sonicated and then pH, acidity, soluble solids and anthocyanins were evaluated as experimental design responses. It was observed anthocyanins retention of at least 86% in the sonicated fruit juice blends and there was no significant variation in pH, titrable acidity and soluble solids content. Therefore, the ultrasound may become a potential technology for fruit juice blends stabilization.
Food: the tree that sustains life. 922.
Food: the tree that sustains life. 922.
Palabras clave
Ultrasound, Physical-chemical characteristics, experimental design