Determinação da doçura ideal em néctar de mamão adicionado de açúcar

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dc.contributor.authorBraga, Héberly Fernandes
dc.contributor.authorConti-Silva, Ana Carolina [UNESP]
dc.contributor.institutionInstituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro (IFTM)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T16:55:41Z
dc.date.available2018-12-11T16:55:41Z
dc.date.issued2014-01-01
dc.description.abstractPapaya is a fruit whose pulp has attractive sensory, chemical and digestive characteristics, with high production in the country. Nevertheless, the nectar of this fruit is not widespread in the market. Thus, this study aimed to develop nectars of papaya with different sugar contents to adjust the sweetness to sugar ideal for this product. Four formulations of nectar of papaya were prepared with the same proportions of pulp and water, and sugar concentrations at 6, 8, 10 and 12%. One hundred untrained panelists participated to the affective test of acceptance by the justabout- right scale with nine categories, ranging from extremely less sweet than ideal to extremely sweeter than ideal. There was an increase in the percentage for the ideal sweetness as sugar concentration increased from 6 to 12%. There was also verified a predominance in the frequency of responses for the categories less sweet than ideal to nectar of papaya with 6% sugar and for the categories sweeter than ideal to nectar of papaya with 12% sugar. The sugar concentration must be 10.4% to obtain nectar papaya with ideal sweetness.en
dc.description.affiliationInstituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro (IFTM), Ituiutaba, MG
dc.description.affiliationDepartamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências, Letras e Ciências Exatas, Universidade Estadual Paulista 'Júlio de Mesquita Filho' (UNESP), 15054-000, São José do Rio Preto, SP
dc.description.affiliationUnespDepartamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências, Letras e Ciências Exatas, Universidade Estadual Paulista 'Júlio de Mesquita Filho' (UNESP), 15054-000, São José do Rio Preto, SP
dc.format.extent723-727
dc.identifierhttp://dx.doi.org/10.1590/S0103-84782014000400025
dc.identifier.citationCiencia Rural, v. 44, n. 4, p. 723-727, 2014.
dc.identifier.doi10.1590/S0103-84782014000400025
dc.identifier.fileS0103-84782014000400025.pdf
dc.identifier.issn1678-4596
dc.identifier.issn0103-8478
dc.identifier.scieloS0103-84782014000400025
dc.identifier.scopus2-s2.0-84897933315
dc.identifier.urihttp://hdl.handle.net/11449/171522
dc.language.isoeng
dc.language.isopor
dc.relation.ispartofCiencia Rural
dc.relation.ispartofsjr0,337
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectJust-about-right scale
dc.subjectSensory acceptability
dc.subjectSweetness
dc.titleDeterminação da doçura ideal em néctar de mamão adicionado de açúcarpt
dc.title.alternativeDetermination of ideal sweetness in nectar of papaya with sugaren
dc.typeArtigo
unesp.author.lattes2772138602066866[2]
unesp.author.orcid0000-0002-8139-9687[2]

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE