Avaliação sensorial e bioativos de sorbet de uva integral e adoçado com blend de maçã
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Data
2017-08-28
Autores
Lieira, Roseli Quintiliano [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A uva apresenta teores expressivos de açúcares e compostos fenólicos como as antocianinas, tendo em vista que as uvas tintas e seus derivados apresentam ação benéfica ao sistema biológico humano, como relatam inúmeros estudos. Este trabalho teve como objetivo o desenvolvimento, avaliação dos compostos bioativos e a aceitabilidade do sorbet de polpa de uva ‘BRS Cora’ e ‘BRS Carmem’ integral e adoçado com um blend de suco de maçã. A avaliação foi obtida através de três experimentos com quatro tratamentos, sendo o experimento 1°: T1 – 100% de polpa de uva ‘BRS Cora’; T2 - 70% de polpa de uva ‘BRS Cora’ + 30% do blend de suco de maçã; T3 - 55% de polpa de uva ‘BRS Cora’ + 45% do blend de suco de maçã; T4 - 40% de polpa de uva ‘BRS Cora’ + 60% do blend de suco de maçã. No experimento 2°: T1 – 100% de polpa de uva ‘BRS Carmem’; T2 - 70% de polpa de uva ‘BRS Carmem’ + 30% do blend de suco de maçã; T3 - 55% de polpa de uva ‘BRS Carmem’ + 45% do blend de suco de maçã; T4 - 40% de polpa de uva ‘BRS Carmem’ + 60% do blend de suco de maçã. No experimento 3°: T1 – 100% blend de polpa de uva (50% de polpa de uva ‘BRS Cora e 50% ‘BRS Carmem’); T2 - 70% de blend de polpa de uva (50% de polpa de uva ‘BRS Cora e 50% ‘BRS Carmem’) + 30% do blend de suco de maçã; T3 - 55% de blend de polpa de uva (50% de polpa de uva ‘BRS Cora e 50% ‘BRS Carmem’) + 45% do blend de suco de maçã; T4 - 40% blend de polpa de uva (50% de polpa de uva ‘BRS Cora e 50% ‘BRS Carmem’) + 60% do blend de suco de maçã. Para obter melhor textura e palatabilidade, foram adicionados 10 g de estabilizante e 5 g de emulsificante nas formulações para cada litro de sorbet. Os sorbets foram avaliados quanto aos teores de sólidos solúveis (°Brix), pH, acidez titulável, açúcar redutor, açúcar total, compostos fenólicos totais, atividade antioxidante total, pigmentos, flavonoides, cor instrumental, textura, incorporação de ar, teste de derretimento, análise microbiológica e análise sensorial. O delineamento foi inteiramente casualizado. Os teores de sólidos solúveis foram elevados nos sorbets, por ser um produto sem adição de leite e isento de gordura. Os teores de acidez total titulável, foram considerados baixos, com pequeno aumento entre as formulações que foram adicionadas o blend de suco de maçã. O pH em todas as amostras manteve-se constante, dentro de cada experimento. Os valores de overrun e textura, demonstraram que a incorporação de ar nos sorbets do T1 e T2 entre os 3 (três) experimentos, não foi tão elevada quando comparado aos sorvetes lácteos, embora as formulações que continham maior percentual de blend de suco de maçã, apresentaram valores que aproximaram dos gelados tradicionais. O teste de derretimento, foi bastante influenciado pela adição do blend de suco de maçã nas formulações 55% e 40%. As análises microbiológicas realizadas nas polpas das uvas, no blend de suco de maçã e em todas as formulações de sorbets realizados, os parâmetros microbiológicos não detectaram a presença de coliformes a 45 °C/g e Salmonella sp/25 g em nenhuma das amostras analisadas, conforme os padrões exigidos pela Resolução nº 12 da ANVISA de 02 de janeiro de 2001 (BRASIL, 2001). O atributo côr instrumental, a formulação com 100% de polpa nos 3 (três) experimentos foi a mais incidente. De acordo com a análise sensorial, no experimento com uva ‘BRS Cora’, o tratamento com 55% de polpa, obteve maior impacto na aceitação global segundo a análise de correspondência da metodologia CATA e o segundo tratamento com maior teores de bioativos. No experimento com uva ‘BRS Carmem’ o tratamento com 55% de polpa obteve maior impacto na aceitação global segundo a análise de correspondência da CATA e o maior em teores de bioativos. O experimento com Blend de polpas de uvas ‘BRS Cora’ e ‘BRS Carmem’ no tratamento com 70% de polpa obteve o maior impacto na aceitação global segundo análise de correspondência da CATA e o maior em teores de bioativos.
The grape shows expressive levels of both sugars and phenolic compounds like the anthocyanins, having the black grapes and their products shown beneficial action to the human biological system, as related by countless studies. This project had its aim at the development, evaluation of bioactive compounds and the acceptability of the grape sorbet using “BRS Cora” and “BRS Carmem” whole pulps and sweetened with a blend (of concentrated apple juice and whole apple juice). The evaluation was obtained through three experiments with four treatments, being the first experiment 1st: T1 – 100% ‘BRS Cora’ grape pulp + 0% apple juice blend; T2 – 70% ‘BRS Cora’ grape pulp + 30% apple juice blend; T3 – 55% ‘BRS Cora’ grape pulp + 45% apple juice blend; T4 – 40% ‘BRS Cora’ grape pulp + 60% apple juice blend; 2nd experiment: T1 – 100% ‘BRS Carmem’ grape pulp + 0% apple juice blend; T2 – 70% ‘BRS Carmem’ + 30% apple juice blend; T3 – 55% ‘BRS Carmem’ grape pulp + 45% apple juice blend; T4 – 40% ‘BRS Carmem’ grape pulp + 60% apple juice blend; 3rd experiment: T1 – 100% grape pulp blend (50% ‘BRS Cora’ + 50% ‘BRS Carmem’ pulps) + 0% apple juice blend; T2 – 70% grape pulp blend (50% ‘BRS Cora’ + 50% ‘BRS Carmem’ pulps) + 30% apple juice blend; T3 – 55% grape juice blend (50% ‘BRS Cora’ + 50% ‘BRS Carmem’ pulps) + 45% apple juice blend; T4 – 40% grape pulp blend (50% ‘BRS Cora’ + 50% ‘BRS Carmem’ pulps) + 60% apple juice blend. In order to obtain better texture and palatability, 10 grams of stabilizer and 5g of emulsifier were added to the formulations of each Liter of sorbet. The sorbets were analyzed for the soluble solids (°Brix), pH, titratable acidity, reducing sugar, total sugar, total phenolic compounds, total antioxidant activity, pigments and flavonoids, instrumental color, texture, air incorporation, melting test, microbiological analysis, sensory analysis, lineation/statistical test. The results obtained were analyzed statistically. The soluble solids were high on the sorbets, due to its being a dairy-free product without fats. The titratable total acidity level was considered low, with little increase between formulations with added apple juice blend. The pH in all samples maintained constant inside each experiment. The overrun and texture levels showed that the incorporating air in the sorbets wasn’t too elevated when compared to the dairy ice creams, although the formulations had a higher percentage of apple juice blend, showing levels close to traditional ice creams. The melting tests were highly influenced by the apple juice blend addition on the 55% and 40% formulations. There was no microbiological contamination among all the formulations of the sorbets analyzed, nor coliforms at 45ºC/g and Salmonella sp/25g, according to the standards demanded by the January 2 nd 2001 ANVISA Resolution Number 12 (BRASIL, 2001). The instrumental color parameter was more incident among all 3 (three) 100% formulations. According to the sensory analysis, the ‘BRS Cora’ grape experiment, the 55% pulp treatment had higher impact in the global acceptance according to the CATA sensory analysis and also the second highest treatment with higher bioactive levels. The ‘BRS Carmem’ grape experiment with 55% pulp obtained the highest impact in global acceptance according to the CATA sensory analysis and the highest in bioactive compounds. The blend experiment with ‘BRS Cora’ and ‘BRS Carmem’ in the 70% pulp treatment had the highest impact in global acceptance according to CATA and the highest in bioactive compounds.
The grape shows expressive levels of both sugars and phenolic compounds like the anthocyanins, having the black grapes and their products shown beneficial action to the human biological system, as related by countless studies. This project had its aim at the development, evaluation of bioactive compounds and the acceptability of the grape sorbet using “BRS Cora” and “BRS Carmem” whole pulps and sweetened with a blend (of concentrated apple juice and whole apple juice). The evaluation was obtained through three experiments with four treatments, being the first experiment 1st: T1 – 100% ‘BRS Cora’ grape pulp + 0% apple juice blend; T2 – 70% ‘BRS Cora’ grape pulp + 30% apple juice blend; T3 – 55% ‘BRS Cora’ grape pulp + 45% apple juice blend; T4 – 40% ‘BRS Cora’ grape pulp + 60% apple juice blend; 2nd experiment: T1 – 100% ‘BRS Carmem’ grape pulp + 0% apple juice blend; T2 – 70% ‘BRS Carmem’ + 30% apple juice blend; T3 – 55% ‘BRS Carmem’ grape pulp + 45% apple juice blend; T4 – 40% ‘BRS Carmem’ grape pulp + 60% apple juice blend; 3rd experiment: T1 – 100% grape pulp blend (50% ‘BRS Cora’ + 50% ‘BRS Carmem’ pulps) + 0% apple juice blend; T2 – 70% grape pulp blend (50% ‘BRS Cora’ + 50% ‘BRS Carmem’ pulps) + 30% apple juice blend; T3 – 55% grape juice blend (50% ‘BRS Cora’ + 50% ‘BRS Carmem’ pulps) + 45% apple juice blend; T4 – 40% grape pulp blend (50% ‘BRS Cora’ + 50% ‘BRS Carmem’ pulps) + 60% apple juice blend. In order to obtain better texture and palatability, 10 grams of stabilizer and 5g of emulsifier were added to the formulations of each Liter of sorbet. The sorbets were analyzed for the soluble solids (°Brix), pH, titratable acidity, reducing sugar, total sugar, total phenolic compounds, total antioxidant activity, pigments and flavonoids, instrumental color, texture, air incorporation, melting test, microbiological analysis, sensory analysis, lineation/statistical test. The results obtained were analyzed statistically. The soluble solids were high on the sorbets, due to its being a dairy-free product without fats. The titratable total acidity level was considered low, with little increase between formulations with added apple juice blend. The pH in all samples maintained constant inside each experiment. The overrun and texture levels showed that the incorporating air in the sorbets wasn’t too elevated when compared to the dairy ice creams, although the formulations had a higher percentage of apple juice blend, showing levels close to traditional ice creams. The melting tests were highly influenced by the apple juice blend addition on the 55% and 40% formulations. There was no microbiological contamination among all the formulations of the sorbets analyzed, nor coliforms at 45ºC/g and Salmonella sp/25g, according to the standards demanded by the January 2 nd 2001 ANVISA Resolution Number 12 (BRASIL, 2001). The instrumental color parameter was more incident among all 3 (three) 100% formulations. According to the sensory analysis, the ‘BRS Cora’ grape experiment, the 55% pulp treatment had higher impact in the global acceptance according to the CATA sensory analysis and also the second highest treatment with higher bioactive levels. The ‘BRS Carmem’ grape experiment with 55% pulp obtained the highest impact in global acceptance according to the CATA sensory analysis and the highest in bioactive compounds. The blend experiment with ‘BRS Cora’ and ‘BRS Carmem’ in the 70% pulp treatment had the highest impact in global acceptance according to CATA and the highest in bioactive compounds.
Descrição
Palavras-chave
Compostos fenólicos, Antioxidantes, Aceitabilidade, Processamento, Phenolic compounds, Antioxidants, Acceptability, Processing