Produção de massa de tomate com maior conteúdo de pró-vitamina A: avaliação microbiológica, físico-química e sensorial

Pelosi, Mariana Silva; Azevedo-Meleiro, Cristiane Hess de

doi:10.1590/0034-737x201461060002

Cited by 2 publications

(2 citation statements)

References 6 publications

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“…According to Pelosi & Azevedo-Meleiro (2014), products with maximum concentration of a specific added ingredient are well accepted by consumers. However, this research showed a rejection to creamy paste with 20% concentrated tucupi.…”

Section: Acceptance and Intent Of Purchase Testsmentioning

confidence: 99%

Tucupi creamy paste: development, sensory evaluation and rheological characterization

et al. 2017

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Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of the Northern region of Brazil, however, its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory and rheological evaluation. Paste formulations with 5 to 20% concentrated tucupi were obtained. An acceptance test was used to assess the product's acceptability regarding the attributes of color, aroma, flavor, texture, and overall impression. A purchase intention test of the product was also applied. The product's rheology was studied at 25, 40, and 60 °C and the activation energy (E a ) was estimated. The internal preference mapping indicated that the paste formulation with 5% and 10% tucupi were the most accepted by the judge, but only the 10% tucupi paste was characterized. Proportions greater than 15% tucupi influenced negatively in the flavor and texture of the product. Purchase intention test showed that 99% of the judges demonstrated interest in purchasing the product. The product presented 72.7% moisture, 10.4% lipids, 0.5% proteins, 2.1% ashes, 14.3% carbohydrates, and 7.4 μg/g β-carotene. According to the rheological assays, the paste presented characteristics of a pseudoplastic fluid. The Herschel-Bulkley model proved efficient to predict the flow curves for the product in the temperature range tested, for which E a was estimated at 7.49 kJ/mol.

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Section: Acceptance and Intent Of Purchase Testsmentioning

confidence: 99%

Tucupi creamy paste: development, sensory evaluation and rheological characterization

et al. 2017

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“…The proportion of acids in food is important after the harvest period, as the accumulated acid serves as a reserve source and is also responsible for the acid flavor of the food (CHITARRA; CHITARRA, 2005). According to Pelosi and Azevedo-Meleiro (2014), organic acids are important for respiratory metabolism and as compounds of reserve in vegetables.…”

Section: Cultivarsmentioning

confidence: 99%

Agronomic characteristics and quality of lettuce cultivars in different crop seasons in western Alagoas, Brazil

et al. 2023

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Growing lettuce under high temperatures and light incidence, as in the Alagoas State hinterland, Brazil, induces early tasseling and decreases the quality of the product. Thus, the objective of this work was to evaluate the production and post-harvest quality of lettuce cultivars in different crop seasons in western Alagoas, Brazil. A randomized block experimental design was used, with four replications. The treatments consisted of lettuce cultivars: Baba-de-Verão, Cinderela, Elba, Mônica, Solaris, and Veneranda. The winter crop was more favorable for plant diameter, except for Baba-de-Verão, whose performance was similar in both seasons and stood out in the summer. The winter crop resulted in better performance in plant height, stem diameter, and fresh matter yield, whereas summer plants reached larger number of leaves. The cultivar Mônica presented longer stem length, denoting lower tolerance to early tasseling and, therefore, it is not indicated to be grown in the region. The cultivar Baba-de-Verão (Lisa group) reached higher fresh matter yield, number of leaves per plant, and stem diameter, and it was the most adequate cultivar to be grown in western Alagoas. Elba, Solaris, and Veneranda were the lettuce cultivars from the Crespa group that stood out. Baba-de-Verão was the cultivar that presented the best performance for chlorophyll a, b, and total. The cultivar Solaris presented the highest carotenoid contents. Plants grown in the winter reached higher chlorophyll a and total, carotenoid contents, pH, and soluble solid (SS) to titratable acidity (TA) ratio, whereas the lettuce grown in the summer had higher SS and TA.

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Produção de massa de tomate com maior conteúdo de pró-vitamina A: avaliação microbiológica, físico-química e sensorial

Cited by 2 publications

References 6 publications

Tucupi creamy paste: development, sensory evaluation and rheological characterization

Tucupi creamy paste: development, sensory evaluation and rheological characterization

Agronomic characteristics and quality of lettuce cultivars in different crop seasons in western Alagoas, Brazil

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