Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability

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dc.contributor.authorBraga, Heberly Fernandes
dc.contributor.authorConti-Silva, Ana Carolina [UNESP]
dc.contributor.institutionInst Fed Educ Ciencia &Tecnol Triangulo Minerio
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2015-10-21T13:14:13Z
dc.date.available2015-10-21T13:14:13Z
dc.date.issued2015-06-01
dc.description.abstractMixture modeling methodology was used to investigate interactions of sugar, oligofructose and inulin in papaya nectars as related to sensory liking and chemical characteristics. Mixing sugar and inulin and increasing the sugar proportion raised the liking of flavor and sweetness and the overall acceptability of papaya nectars. Addition of the three components, along with raising the sugar proportion, increased the ash and soluble solids content in papaya nectars. The internal preference mappings showed that all nectars with oligofructose and inulin were as well liked as nectar containing sugar alone, except for some formulations with lower quantities of sugar. Formulations with 6 g/100 g sugar and 6 g/100 g inulin, or with 8 g/100 g sugar, 2 g/100 g inulin and 2 g/100 g oligofructose, can be considered to be the best formulations to produce, with regard to sensory liking and adequacy of chemical parameters, besides all papaya nectars with addition of oligofructose and inulin can potentially be claimed as prebiotic. (C) 2015 Elsevier Ltd. All rights reserved.en
dc.description.affiliationInst Fed Educ Ciencia &Tecnol Triangulo Minerio, BR-38305200 Ituiutaba, MG, Brazil
dc.description.affiliationUNESP Univ Estadual Paulista, Inst Biociencias Letras &Ciencias Exatas, Dept Engn &Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationUnespUNESP Univ Estadual Paulista, Inst Biociencias Letras &Ciencias Exatas, Dept Engn &Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.format.extent854-860
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0023643815000043
dc.identifier.citationLwt-food Science And Technology, v. 62, n. 1, p. 854-860, 2015.
dc.identifier.doi10.1016/j.lwt.2014.12.064
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/11449/128835
dc.identifier.wosWOS:000352115500067
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofLwt-food Science And Technology
dc.relation.ispartofjcr3.129
dc.relation.ispartofsjr1,339
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectOligofructoseen
dc.subjectInulinen
dc.subjectHedonic scaleen
dc.subjectInternal preference mappingen
dc.titlePapaya nectar formulated with prebiotics: Chemical characterization and sensory acceptabilityen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes2772138602066866[2]
unesp.author.orcid0000-0003-1951-6982[1]
unesp.author.orcid0000-0002-8139-9687[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE