Optimization of tropical fruit juice based on sensory and nutritional characteristics

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dc.creatorPaula Nogueira CURI
dc.creatorAline Botelho de ALMEIDA
dc.creatorBruna de Sousa TAVARES
dc.creatorCleiton Antônio NUNES
dc.creatorRafael PIO
dc.creatorMoacir PASQUAL
dc.creatorVanessa Rios de SOUZA
dc.date2017
dc.date.accessioned2026-07-07T04:17:51Z
dc.descriptionThe objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395951059021
dc.identifier.urihttp://hdl.handle.net/123456789/456859
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.2 Vol.37
dc.subjectAgrociencias
dc.titleOptimization of tropical fruit juice based on sensory and nutritional characteristics
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos