Resumo As características físico-químicas, enzimáticas e sensoriais de três cultivares de abacaxi

capacity in vitro of three different brands of guava nectars and juices, through free radicals scavenging methods, 1,1-diphenyl-2-picrylhydrazine (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS.+), and its correlation with the total polyphenolic content, total lycopene and ascorbic acid. Brands revealed statistical differences (p£ 0.05) in antioxidant capacity, ranging from 1.9 to 7.7 molTE/mL. Antioxidant capacity presented positive correlation for ascorbic acid content and polyphenolic compounds, being relatively low for the lycopene. Different process can influence the content of these compounds as well as interfere in their antioxidant capacity. The control of the production process is important to add value to guava products and fulfill the new tendency of the market.

This study aimed to evaluate the effect of sucralose added in Greek Yogurt flavored with araticum (Annona crassiflora) and mangaba (Hancornia speciosa) through sensory characterization. The Greek yogurt was prepared with skimmed milk, inoculated starter cultures, filtered and it was supplemented with the appropriate amount of sucralose, added sweetened and pasteurized fruit pulp (araticum or mangaba). The total phenolic compounds and texture were performed and sensory analyses were carried out by Quantitative descriptive analysis (QDA) and acceptance test in storage for 7 and 28 days. The QDA results showed that the main attributes were color, lightness, creaminess, presence of particles, fullness, and aroma. Eighty percent and 85% of the panelists were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after 7 days of storage, respectively. Additionally, 71% and 77% were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after storage for 28 days at 4ºC, respectively. The sensory profile and acceptance test results of the Greek yogurts developed indicated no perceptions caused by adding sucralose to the yogurt after storage for different times. The highest concentration of phenolic compounds in the araticum Greek yogurt was perceived by the panelists in aroma and flavor attributes. Changing sucrose to sucralose was not imperceptible under the storage and consumption conditions.

This study aims to determine the commercial expiration date of and characterize lactose-free artisanal ice cream with dairy and non-dairy bases. We evaluated four ice cream with different bases at 0, 7, 14, and 21 d of storage. Their centesimal composition was analyzed for proteins, lipids, ashes, carbohydrates, and moisture. The physicochemical properties analyzed included overrun, density, titratable acidity, pH, water activity, and total soluble solids. The L*, a*, b*, C*, and h* parameters were used to evaluate color. Microbiological analyses included Salmonella sp., coagulase-positive Staphylococci, coliforms at 45° C, and mesophilic and psychrotrophic heterotrophic bacteria. Sensory analysis analyzed the consumer profile and measured their acceptance and intent to purchase the samples, with the zero-lactose milk base obtaining the best nutritional values, the best sensory characteristics, and more than 70% intent to purchase, indicating that it is the most accepted formulation. All treatments had a shelf life of 21 d at −18° C.

De acordo com a legislação brasileira, chá pronto para consumo é a bebida obtida pela maceração, infusão ou percolação de folhas e brotos de várias espécies do gênero "Thea" (Thea sinensis e outras) ou de folhas, hastes, pecíolos e pedúnculos de erva-mate da espécie "llex paraguariensis" ou, ainda, de outros vegetais previstos nos padrões de identidade e qualidade. Admite-se, também, que outras substâncias de origem vegetal e açúcares sejam adicionados (BRASIL, 1997).Para ser considerada uma bebida de baixa caloria, o chá deve atender a algumas exigências, quanto ao teor de calorias e açúcares. Deve ser uma bebida não-alcoólica e hipocalórica e ter o conteúdo de açúcares normalmente adicionado na bebida convencional substituído por edulcorantes hipocalóricos ou não-calóricos, sejam eles naturais ou artificiais (BRASIL, 1999).Existem diversos trabalhos na literatura referentes a chá preto adoçado com diferentes edulcorantes. Cardello (2001) estudou a aceitação de chá preto em pó solúvel adoçado com aspartame, estévia e ciclamato/sacarina e sacarose por indivíduos que praticaram exercício físico antes de consumir o chá. Cardoso e Cardello (2003) avaliaram amostras adoçadas com aspartame, ciclamato/sacarina, estévia e sucralose através de terminologia descritiva, utilizando o Método de Rede -Kelly's Repertory Grid Method (MOSKOWITZ, 1983). Cardoso, Battochio e Cardello (2004) determinaram a equivalência de doçura e poder edulcorante de adoçantes em função da temperatura de consumo de bebidas preparadas com chá-mate em pó solúvel.Os objetivos deste trabalho foram: i) aplicar a Análise Descritiva Quantitativa para traçar o perfil sensorial de três amostras comerciais de chá gelado light sabor pêssego, adoçados AbstractIn this work, three different brands of light peach iced tea (A, B and C), purchased in a local market and packed in PET bottles were sensory analyzed. At first, Quantitative Descriptive Analysis (QDA) was conducted in order to obtain the sensorial profile, with eleven tasters, previously selected and trained. The product acceptance was evaluated by 33 consumers, representing the target public. The QDA results were submitted to ANOVA, Tukey's test and Principal Component Analysis (PCA). The sample A was mainly characterized by banana aroma and flavor; the sample B by artificial peach aroma and refreshment; while the sample C by sweetness and natural peach aroma. The acceptance test, analyzed by ANOVA and Tukey's test, showed a greater acceptance for the sample C. The colour of the samples was evaluated by the Cielab L*a*b* method and the sample C stood out by the red colour. Keywords: light tea; peach; sensory analysis; quantitative descriptive analysis; acceptance test. ResumoNo presente estudo foi determinado o perfil sensorial e a aceitação de três marcas comerciais de chá light sabor pêssego, denominadas A, B e C, acondicionadas em embalagem PET e adquiridas no comércio local. O perfil sensorial foi determinado por Análise Descritiva Quantitativa (ADQ) utilizando-se uma equipe de 11 provadores rigor...

Resumo Provadores selecionados e treinados avaliaram aparência, aroma, sabor de néctares de goiaba industrializados e comercializados na região de Campinas -SP, utilizando a Análise Descritiva Quantitativa (ADQPalavras -chaves: goiaba; análise descritiva quantitativa; atributo sensorial. IntroduçãoA goiaba (Psidium guajava L.) é uma fruta nativa da América tropical, sendo atualmente produzida nas regiões tropicais e subtropicais do mundo inteiro. O Brasil é um dos maiores produtores da fruta, juntamente com outros países como a África do Sul, Colômbia e Índia. No ano

No abstract

No abstract