Aceitabilidade Sensorial E Características Físico-Químicas De Morangos Desidratados Com Diferentes Tratamentos

Alves, Vanessa Dias; Luz, Francielle Rocio da; Schwarz, Kélin; Vieira, Renata Leia Demario; Bennemann, Gabriela Datsch; Resende, Juliano Tadeu Vilela de

doi:10.12957/demetra.2018.31920

Cited by 4 publications

(3 citation statements)

References 24 publications

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“…Regarding resistance during chewing, there was no mention of displeasure by the tasters regarding the dried mangoes obtained at 50 and 60 °C. Alves et al (2018) sensorially evaluated the texture in strawberries dehydrated in sucrose solutions from 60 to 80 ºBrix for 2 hours followed by convective drying at 60 ºC and obtained the lowest value of texture in products with the lowest sucrose concentration. Figure 4 shows the percentage values obtained in the preference test of dried mangoes, obtained at drying temperatures of 50, 60 and 70 °C.…”

Section: Resultsmentioning

confidence: 99%

Production and sensory evaluation of dried mango

Galdino

Queiroz

Figueirêdo

et al. 2021

Rev. bras. eng. agríc. ambient.

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The objective of this study was to determine the best osmotic dehydration (OD) condition for slices of mango cv. Espada through a factorial experiment, evaluating water loss and water activity during the process, and then perform convective drying at different temperatures to sensorially evaluate the obtained dried mango. An experiment was conducted in a 23 factorial experiment, with three central points, to evaluate the influence of thickness (1; 1.5 and 2 cm), sucrose concentration (35; 45 and 55 ºBrix) and temperature (30, 40 and 50 ºC) on water loss and water activity during the process. Convective drying was carried out in a tray dryer at temperatures of 50, 60 and 70 ºC, with an air speed of 1.5 m s-1. The optimal OD condition was found for slices with 1 cm thickness, sucrose concentration of 55 °Brix and temperature of 50 °C. Dried mangoes produced at temperatures of 50 and 60 °C were the most accepted among the tasters for the attributes of color, appearance, odor and taste, intensity of hardness, preference and purchase intention, and can be a promising alternative for utilization of Espada mango.

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Section: Resultsmentioning

confidence: 99%

Production and sensory evaluation of dried mango

Galdino

Queiroz

Figueirêdo

et al. 2021

Rev. bras. eng. agríc. ambient.

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“…The acceptability index of the different dried SP was calculated as AI = A/B × 100, where “A” is the average grade obtained for the product and “B” is the maximum grade given to the product. Dried SP samples were deemed acceptable when AI was at or above 70% [ 25 ].…”

Section: Methodsmentioning

confidence: 99%

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips

Gonçalves

Pereira

Silva

et al. 2023

Foods

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The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, and 80 °C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 ± 0.1 mm) of dried sweet potato (Bellevue PBR). For each time and temperature, drying condition, physicochemical parameters (moisture content, CIELab color, texture parameters, total phenolic and carotenoid contents) and a sensory evaluation by a panel at the last drying period (200 min) were assessed. Drying time was shown to have a more significant effect than temperature on the quality of dried sweet potato as a snack, except for carotenoid content. Given the raw tuber content, thermal degradation (p < 0.05) of total phenolic compounds (about 70%), regardless of tested conditions, contrasted with the higher stability of total carotenoids (<30%). The dried product, under optimal conditions (≥75 °C for 200 min), achieved a moisture content (≤10%) suitable for preservation, providing a crispy texture with favourable sensory acceptance and providing a carotenoid content similar to the raw product.

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“…Titratable acidity values greater than 0.8% of citric acid imply fruits with a low ratio, thus reducing their acceptability by the consumer [69]. The sweetness of strawberry fruits is determined by the soluble sugar contents, mainly glucose, sucrose, and fructose; concerning titratable acidity, its principal constituent is citric acid [70,71].…”

Section: Qualitative Parametersmentioning

confidence: 99%

Planting Density Interferes with Strawberry Production Efficiency in Southern Brazil

et al. 2021

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In the search for more efficient production systems, many changes have occurred in the strawberry production sector. Planting density is one of the management techniques that most interferes with the quality of fruits and production aspects. This study aimed to evaluate the effect of different planting densities on the photosynthetic characteristics, fruit quality, and production of the strawberry cultivar Pircinque. The study was conducted in the 2018/2019 and 2019/2020 harvests in Lages, Santa Catarina, Brazil. The treatments consisted of plant spacing of 5, 10, 15, 20, 25, and 30 cm. The experimental design was in randomized blocks, with four blocks and plots of 20 plants. Plant spacing interfered with fruit quality, photosynthetic efficiency, production, productivity, and economic return. Due to the fruits of Pircinque having a higher quality than other cultivars, the planting spacing between 5 and 15 cm allows meeting the fruit’s main production and quality requirements. However, it is up to the producer to adapt the management if opting for higher planting densities, which allow for a greater economic viability of the business.

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Aceitabilidade Sensorial E Características Físico-Químicas De Morangos Desidratados Com Diferentes Tratamentos

Cited by 4 publications

References 24 publications

Production and sensory evaluation of dried mango

Production and sensory evaluation of dried mango

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips

Planting Density Interferes with Strawberry Production Efficiency in Southern Brazil

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