Suco de laranja integral: caracterização físico-química, avaliação sensorial e desenvolvimento de fruta estruturada com polpa de uva e goiaba.
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Data
2019-09-04
Autores
Virgolin, Lara Borghi
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O Brasil é líder na produção de laranja e quase a totalidade desta produção resulta em suco industrializado, dentre os quais vem se destacando o suco de laranja integral (NFC, Not From Concentrate). O aumento na produção e consumo de suco de laranja integral no Brasil e no mundo está associado ao seu sabor, semelhante ao suco espremido na hora do consumo, bem como à presença de compostos bioativos e praticidade. Além disso, os consumidores estão ávidos por produtos alimentícios a base de frutas nacionais que agreguem conveniência, saudabilidade e sejam saborosas, atributos oferecidos pelas frutas estruturadas. Os objetivos deste trabalho foram avaliar os parâmetros físico-químicos e a análise de aceitação de sucos de laranja integral comerciais e aplicar o suco de laranja integral para o desenvolvimento de frutas estruturadas juntamente com polpas de uva e goiaba, bem como a caracterização físico-química e o perfil sensorial por meio da técnica RATA das frutas estruturadas. A metodologia de modelagem de mistura e a função desejabilidade foram utilizadas para determinar a concentração de cada matéria-prima (suco de laranja integral e polpas de uva e goiaba) no desenvolvimento das frutas estruturadas. Dentre as sete marcas comerciais de sucos de laranja integral avaliadas, houve diferenças estatísticas para todos os parâmetros físico-químicos, com variações expressivas nos conteúdos de ácido ascórbico e carotenoides totais. Os sucos de laranja comerciais foram aceitos pelos consumidores, com exceção de dois sucos, que apresentaram médias abaixo de 5 (termo “nem gostei, nem desgostei”, em uma escala de 9 pontos) para aroma de laranja, sabor de laranja e quantidade de polpa. Uma das marcas comerciais de suco de laranja destacou-se pelas maiores médias de aceitação para sabor de laranja e pelas maiores frequências de ideal de quantidade de polpa. Além disso, tal marca caracterizou-se pela presença significativa de compostos fenólicos totais e carotenoides totais, tendo assim sido escolhida como uma das matérias-primas para a formulação das frutas estruturadas. Os doze ensaios de frutas estruturadas apresentaram diferenças estatísticas para todos os parâmetros físico-químicos avaliados, tendo, esses, sofrido influência das matérias-primas, de forma isolada e/ou interação, com exceção dos parâmetros umidade e atividade de água. Frutas estruturadas com maior conteúdo de compostos bioativos e potencial antioxidante foram obtidas quando concentrações de 15% de suco de laranja, 28,75% de polpa de uva e 56,25% de polpa de goiaba foram empregadas. Os consumidores evidenciaram maior aceitação pela fruta estruturada com maior concentração de polpa de uva, tendo sido descrita, por meio da técnica RATA, pelos descritores sensoriais brilho, cor marsala/bordô/vinho, odor e sabor de uva, bem como pelos termos hedônicos prazeroso, satisfação, aceitação e saboroso. Os resultados da análise descritiva RATA permitiram identificar as características sensoriais importantes para a aceitabilidade das frutas estruturadas, bem como discriminá-las. O suco de laranja integral e as frutas estruturadas elaboradas com suco de laranja e polpas de uva e goiaba apresentaram boa aceitação e conteúdo elevado de compostos com propriedade bioativa, além das barras de frutas estruturadas serem excelentes alternativas às novas tendências globais da alimentação com agregado valor nutricional e sensorial.
Brazil is the leader in the orange production and almost all of it results in the industrialized juice, among which the pure orange juice (NFC, Not From Concentrate) has been the standout. The increase of the pure orange juice production and consumption in Brazil and in the world is associated with its flavor, resembling the freshly squeezed juice, as well as the presence of bioactive compounds and its practicality. Moreover, the consumers are eager for food products based on national fruits that add convenience, healthiness and that are tasty as well, attributes that are offered by the structured fruits. The aims of this work were to evaluate the physicochemical parameters and the acceptance analysis of commercial pure orange juices and to apply the pure orange juice in the development of structured fruit jointly with guava and grape pulps, as well as the physicochemical characterization and the sensory profile analysis (RATA). The methodology of mixture molding and the desirability function were used to decide the proportion of each raw-material (pure orange juice and guava and grape pulps) in the structured fruits development. Among the seven commercial brands of pure orange juice evaluated, there were statistical differences for all the physicochemical parameters, with expressive variations in the content of ascorbic acid and total carotenoids. The commercial orange juices were accepted by the consumers, except for two of them, which presented averages below 5 (“nor liked, nor disliked” term, in a scale of 9 points) for the orange odor, orange flavor and pulp amount. One of the orange juice commercial brands stood out due to having the highest acceptance averages when it comes to the orange flavor and the highest frequency of the amount ideal pulp. Furthermore, the brand was characterized by its meaningful presence of total phenolic compounds and total carotenoids, and was chosen as one of the raw-materials for the structured fruits formulation. The twelve structured fruits trials presented statistical differences for all evaluated physicochemical parameters, having suffered the influence of raw-material, in an isolated form and/or in interaction, with the exception of the humidity and water activity parameters. Structured fruits with higher content of bioactive compounds and antioxidant potential were obtained when concentrations of 15% orange juice, 28.75% grape pulp and 56.25% guava pulp are employed. Consumers showed a higher acceptance for structured fruit with higher concentration of grape pulp, having been described by the RATA technique for the sensory descriptors brightness, marsala/burgundy/ wine color, grape odor and flavor sensory attributes, as well as the pleasant, satisfaction, acceptance and tasty hedonic terms. The results of the RATA descriptive analysis allowed to identify the sensory characteristics important for the acceptability of the structured fruits, as well as to discriminate them. The pure orange juice brand as well as the structured fruits made with orange juice and guava and grape pulps presented good acceptance and high contents of compounds with bioactive property, in addition the structured fruit bars are excellent alternatives to the new global trends of food with added sensory and nutritional values.
Brazil is the leader in the orange production and almost all of it results in the industrialized juice, among which the pure orange juice (NFC, Not From Concentrate) has been the standout. The increase of the pure orange juice production and consumption in Brazil and in the world is associated with its flavor, resembling the freshly squeezed juice, as well as the presence of bioactive compounds and its practicality. Moreover, the consumers are eager for food products based on national fruits that add convenience, healthiness and that are tasty as well, attributes that are offered by the structured fruits. The aims of this work were to evaluate the physicochemical parameters and the acceptance analysis of commercial pure orange juices and to apply the pure orange juice in the development of structured fruit jointly with guava and grape pulps, as well as the physicochemical characterization and the sensory profile analysis (RATA). The methodology of mixture molding and the desirability function were used to decide the proportion of each raw-material (pure orange juice and guava and grape pulps) in the structured fruits development. Among the seven commercial brands of pure orange juice evaluated, there were statistical differences for all the physicochemical parameters, with expressive variations in the content of ascorbic acid and total carotenoids. The commercial orange juices were accepted by the consumers, except for two of them, which presented averages below 5 (“nor liked, nor disliked” term, in a scale of 9 points) for the orange odor, orange flavor and pulp amount. One of the orange juice commercial brands stood out due to having the highest acceptance averages when it comes to the orange flavor and the highest frequency of the amount ideal pulp. Furthermore, the brand was characterized by its meaningful presence of total phenolic compounds and total carotenoids, and was chosen as one of the raw-materials for the structured fruits formulation. The twelve structured fruits trials presented statistical differences for all evaluated physicochemical parameters, having suffered the influence of raw-material, in an isolated form and/or in interaction, with the exception of the humidity and water activity parameters. Structured fruits with higher content of bioactive compounds and antioxidant potential were obtained when concentrations of 15% orange juice, 28.75% grape pulp and 56.25% guava pulp are employed. Consumers showed a higher acceptance for structured fruit with higher concentration of grape pulp, having been described by the RATA technique for the sensory descriptors brightness, marsala/burgundy/ wine color, grape odor and flavor sensory attributes, as well as the pleasant, satisfaction, acceptance and tasty hedonic terms. The results of the RATA descriptive analysis allowed to identify the sensory characteristics important for the acceptability of the structured fruits, as well as to discriminate them. The pure orange juice brand as well as the structured fruits made with orange juice and guava and grape pulps presented good acceptance and high contents of compounds with bioactive property, in addition the structured fruit bars are excellent alternatives to the new global trends of food with added sensory and nutritional values.
Descrição
Palavras-chave
Suco de laranja integral, Fruta estruturada, Características físico-químicas, Análise de aceitação, Rate-all-that-apply, Pure orange juice, Structured fruit, Physicochemical analyses, Acceptance analysis