DEALI - Departamento de Alimentos
URI permanente desta comunidadehttp://www.hml.repositorio.ufop.br/handle/123456789/540
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14 resultados
Resultados da Pesquisa
Item Rheological parameters of mixed Brazilian Cerrado fruits sugar-free preserves : the effect of body agents.(2023) Farias, Taísa Rezende Teixeira; Schiassi, Maria Cecília Evangelista Vasconcelos; Pereira, Patrícia Aparecida Pimenta; Souza, Vanessa Rios de; Lago, Amanda Maria Teixeira; Borges, Soraia Vilela; Queiroz, FabianaThe aim of this study was to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol, and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop, and sweet passion fruit). Mixture design was used for product optimization and the preserves were evaluated by texture profile, stress relaxation test, and uniaxial compression test. The research data were analyzed using regression equations on SAS software. The results indicated that the rheological parameters were affected by the body agents. Erythritol should not be used as an isolated component because it provoked changes in the properties of the final product (harder and brittle preserves); xylitol and sorbitol made preserves more elastic, cohesive, and more fragile; and polydextrose showed a synergistic effect with erythritol for rupture deformation and lesser effects for hardness, adhesiveness, and gumminess.Item Optimization of texture profile analysis parameters for commercial guava preserve.(2021) Vieira, Mariele Antunes; Schiassi, Maria Cecília Evangelista Vasconcelos; Dias, Ana Clara Costa; Curi, Paula Nogueira; Pereira, Patrícia Aparecida Pimenta; Carneiro, João de Deus Souza; Borges, Soraia Vilela; Queiroz, FabianaMotivated by the lack of studies that standardize and optimize the parameters of texture tests, this study aimed to determine the operating conditions for TPA to maximize the discrimination among samples of fruit preserves. The texture of the commercial guava preserves was evaluated using a texturometer. The Design Central Composite Rotational (DCCR) method was applied with four independent variables: speed test, sample volume, time between compression cycles and compression percentage. Only the compression percentage and test speed were significantly influenced by the texture parameters evaluated. The optimum operating region of TPA to better discriminate differences in texture parameters depended on the variable to be optimized, and for adhesiveness a compression of 75% and a compression speed of 0.23 mm·s are recommended. To detect differences among the samples for the parameters of cohesiveness, gumminess and resilience, the use of 15% compression and 2.59 mm·s speed is suggested. In both cases, one must employ the shortest time between two cycles and use a smaller sample size to save both the time of analysis and of the sample, respectively. For the parameters of hardness, elasticity and chewiness, optimal regions were not identified.Item The influence of sensory attributes on overall liking by a gamma regression model : an analysis of Cerrado mixed fruits jams.(2021) Pereira, Patrícia Aparecida Pimenta; Souza, Vanessa Rios de; Schiassi, Maria Cecília Evangelista Vasconcelos; Dias, Ana Clara Costa; Queiroz, Fabiana; Pinheiro, Ana Carla Marques; Borges, Soraia Vilela; Cirillo, Marcelo ÂngeloFactors that influence the acceptability and preferences of consumers have been perceived as sensory attributes, such as color, appearance, flavor, and texture. Understanding which attributes are most important for overall liking would be helpful to establish meaningful criteria for product grading. Thus, in addition to the overall chemical and sensory qualities, it is important to appreciate which sensory attributes make a product pleasant or unpleasant to a consumer. In this context, the aim of this study was to evaluate the sensory attribute that contributes most to the overall liking by a gamma regression model using different formulations of mixed fruit jams made with Brazilian Cerrado fruits. Based on the proposed model, we concluded that appearance was the most important predictor of the overall liking of the assessors.Item Efeito do tempo e da temperatura nas características físicas de doces mistos dietéticos e funcionais de frutas do cerrado.(2020) Brandão, Telma Melo; Vieira, Mariele Antunes; Elias, Heloisa Helena de Siqueira; Schiassi, Maria Cecília Evangelista Vasconcelos; Santos, Hellen Vidal; Pereira, Patrícia Aparecida Pimenta; Carvalho, Elisângela Elena Nunes; Queiroz, Fabiana; Borges, Soraia VilelaExistem inúmeros frutos do cerrado com potencial econômico para elaboração de produtos que atendam a demanda do consumidor, como doces dietéticos e funcionais. entretanto, são escassos estudos a respeito das características destes produtos e estabilidade durante armazenamento. dessa forma, o objetivo deste estudo foi avaliar o efeito do tempo e da temperatura nas características físicas de doces mistos dietéticos e funcionais utilizando frutos do cerrado. para isso, foram elaborados doces mistos utilizando marolo, maracujá-doce e graviola e frutooligossacarídeo sem adição de açúcar. os doces foram armazenados em 2 temperaturas (25 °c e 35 °c) durante 180 dias. foram realizadas análises de atividade de água, cor e perfil de textura e os resultados obtidos foram avaliados por meio de análise de regressão. os doces mistos dietéticos e funcionais de frutas do cerrado sofreram influência tanto do tempo como da temperatura de armazenamento, sendo que a temperatura de 35 °c foi a variável que mais afetou as características físicas. diante disso, no armazenamento a temperatura de 25 °c, as propriedades físicas dos doces mistos dietéticos e funcionais de frutas do cerrado foram mais estáveis.Item Mixed Brazilian Cerrado fruits preserves without added sugar : the effect of bodying agents.(2019) Teixeira, Taísa Rezende; Schiassi, Maria Cecília Evangelista Vasconcelos; Pereira, Patrícia Aparecida Pimenta; Souza, Vanessa Rios de; Lago, Amanda Maria Teixeira; Borges, Soraia Vilela; Queiroz, FabianaPurpose: The purpose of this paper is to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop and sweet passion fruit). Design/methodology/approach: The simplex mixture design was used for product optimization and the preserves evaluated by physical, physicochemical and sensory properties. The research data were analyzed using regression equations on SAS University and exploratory analysis by principal component analysis and parallel factors techniques on Sensomaker software. Findings: The results show that erythritol and polydextrose bodying agents should not be used as pure components because they provoked changes in the properties of the final product and negatively influenced the sensory attributes. While the high concentrations of xylitol and sorbitol provided better sensorial acceptance, being considered, therefore, good substitutes for sucrose. Practical implications: This research has shown it is feasible to use bodying agents in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar. Social implications: The development of mixed preserves could increase population access to the Brazilian Cerrado fruits. In addition, sugar-free preserves are a viable alternative for adding value to the product and satisfy all the consumers. Originality/value: The combination of properties of two or more fruits and use of bodying agents can improve sensory, physical and physicochemical characteristics of the final product. However, there are technological challenges to evaluate in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar.Item Influence of gelling agent concentration on the characteristics of functional sugar-free guava preserves.(2019) Pereira, Patrícia Aparecida Pimenta; Souza, Vanessa Rios de; Silva, Andressa Alvarenga; Queiroz, Fabiana; Borges, Soraia Vilela; Pinheiro, Ana Carla Marques; Carneiro, João de Deus SouzaResponse surface methodology was used to determine the influence of gelling agents and their concentrations on the sensory characteristics and texture of functional sugar-free guava preserves. The gelling agents used were locust bean gum (0.16% to 1.84%), carrageenan (0.16% to 1.84%) and low methoxyl pectin (1.16% to 2.84%). The effects on the sensory and texture characteristics were studied using a central composite design. The results showed that the carrageenan and locust bean gums strongly influenced the texture and sensory characteristics of the functional sugar-free guava preserves. It is recommended that low methoxyl pectin at a concentration of 2.0% can be used together with carrageenan and locust bean gums. The results suggest that for the best scores of the sensory attributes, locust bean gum and carrageenan concentrations ranging from 0.16% to 0.41% must be used. Higher instrumental values of the texture characteristics were achieved with higher concentrations of these two gums.Item Sugar-free guava preserve : influence of additives on textural properties.(2017) Pereira, Patrícia Aparecida Pimenta; Souza, Vanessa Rios de; Vieira, Mariele Antunes; Queiroz, Fabiana; Borges, Soraia Vilela; Carneiro, João de Deus SouzaThe development of sugar-free products requires the inclusion of many additives to provide all of the characteristics of sugar products. Thus, the present study aimed to evaluate the effect of different additives (fructooligosaccharide, thaumatin, sucralose, stevioside, maltitol, xanthan gum, locust bean gum, carrageenan, low methoxyl pectin and polydextrose) on the textural properties of functional sugar-free guava preserves. The Plackett and Burman design with 19 tests was used. Texture profile analysis and stress relaxation test were performed. The results were analyzed by analysis of the effects and principal component analysis. The low methoxyl pectin positively affected some parameters of the texture profile (hardness and gumminess) and relaxation test properties (η2 and k1). The other ingredients (except maltitol, which did not affect any textural parameters) affected only the texture profile parameters. The results also indicated that higher concentrations of gelling agents in the product resulted in greater influences on the textural properties.Item Analysis of various sweeteners in low-sugar mixed fruit jam : equivalent sweetness, time-intensity analysis and acceptance test.(2013) Souza, Vanessa Rios de; Pereira, Patrícia Aparecida Pimenta; Pinheiro, Ana Carla Marques; Bolini, Helena Maria André; Borges, Soraia Vilela; Queiroz, FabianaFor a sweetener to successfully replace sucrose in food formulations, studies must first be conducted to determine the concentrations of the sweeteners to be used and their equivalent sweetness compared with sucrose. After establishing the optimal concentration of each sweetener, it is necessary to determine which is more similar to sucrose. The objective of this study was to determine the equivalent amount of different sweeteners, necessary to promote the same degree of ideal sweetness in mixed fruit (marolo, sweet passion fruit and soursop) jam and to characterise the time–intensity profile and consumer acceptance. With respect to the mixed fruit jam containing 40% (w/w) of sucrose, sucralose presented the highest sweetening power, being 1033.59 times sweeter than sucrose, followed by sucralose/acesulfame-K/neotame 5:3:0.1 (982.80), sucralose/steviol glycoside 2:1 (862.67), sucralose/acesulfame-K 3:1 (847.45) and sucralose/thaumatin 1:0.6 (284.29). The sweeteners had a time–intensity sweetness profile similar to sucrose and a time– intensity bitterness profile different from sucrose but similar among themselves. In relation to sensory acceptance, a significant difference between the low-sugar jam and the traditional jam was not observed.Item Analysis of the subtropical blackberry cultivar potential in jelly processing.(2014) Souza, Vanessa Rios de; Pereira, Patrícia Aparecida Pimenta; Pinheiro, Ana Carla Marques; Lima, Luiz Carlos de Oliveira; Pio, Rafael; Queiroz, FabianaIn Brazil, there are numerous blackberry cultivars under cultivation, however, only a few cultivars, such as the Guarani, are displayed/used for processing. In this context the aim of this work was to study the effects of different Brazilian blackberry cultivars (Guarani, Brazos, Comanche, Tupy, Cherokee, Caingangue, and Choctaw) on the physicochemical characteristics, texture profiles and the consumer acceptance of the resulting jelly to identify the potential use of these cultivars in the jelly industry. It is feasible to produce blackberry jellies with the Tupy, Comanche, Brazos, Guarani, and Choctaw cultivars because these jellies demonstrated good acceptability combined with good productivity. Consumers were shown to have a preference for a less adhesive, more acidic jelly. This study provides a useful insight about the Brazilian blackberry cultivar potential in jelly processing.Item Evaluation of the jelly processing potential of raspberries adapted in Brazil.(2014) Souza, Vanessa Rios de; Pereira, Patrícia Aparecida Pimenta; Pinheiro, Ana Carla Marques; Nunes, Cleiton Antônio; Pio, Rafael; Queiroz, FabianaGenerally raspberry products as jams, jellies, and preserves are made with red raspberry, however, yellow raspberry and especially black raspberry are also fruits adapted in Brazil, presenting even better productivity and quality. Thus, the aim of this study was to evaluate the processing potential of other varieties of raspberry, but the red, in the preparation of jellies through mixture design and response surface methodology (RSM). These techniques were used to optimize the following 3 variables: yellow (Golden Bliss cultivar, Rubus idaeus), black (Rubus niveus), and red raspberries (Batum cultivar, Rubus idaeus) to formulate a mixed raspberry fruit jelly through sensory evaluations. It was found that jelly formulated with a mix of colored raspberries grown in subtropical regions is a viable and alternative way to use yellow and black raspberries. The mixed raspberry jelly must have 0% to 30% yellow raspberries, 25% to 50% black raspberries, and 30% to 75% red raspberries. Within this region, the optimum formulation has ideal characteristics that are often not observed in formulations with 100% black or yellow raspberries.