Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

Arruda, Henrique Silvano; Botrel, Diego Alvarenga; Fernandes, Regiane Victória de Barros; Almeida, Martha Elisa Ferreira de

doi:10.1590/1981-6723.10515

Cited by 25 publications

(16 citation statements)

References 19 publications

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“…Foi possível verificar que o armazenamento da polpa em 90 dias foi eficaz, utilizando apenas o binômio branqueamento/congelamento, e para um período superior, o binômio pasteurização/congelamento se torna eficaz, até 180 dias (Silva et al, 2015a). Arruda et al (2016) realizaram estudo com o objetivo de produzir doce de leite utilizando polpa de araticum, a fim de desenvolver um novo produto e analisar a aceitação do consumidor, aproveitando as características funcionais da polpa de araticum. Bernal et al (2016) realizaram a produção e a análise sensorial de um licor de baixa caloria com adição de polpa de araticum, uma vez que o setor de bebidas do tipo licor tem buscado evoluir tecnologicamente e utilizar sabores diferenciados, podendo agregar valor e também aproveitar diferentes sabores, como é o caso do araticum, além de poder caracterizar a região do Cerrado.…”

Section: Araticumunclassified

Características e potencialidades dos frutos do Cerrado na indústria de alimentos

Reis

Schmiele

2019

Braz. J. Food Technol.

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Resumo O Cerrado é o segundo maior bioma brasileiro e apresenta grande diversidade de frutos que possuem alto valor nutricional, sabor e aroma característicos, compostos bioativos com propriedades antioxidantes e apelo saudável. O mercado consumidor visa a produtos com apelo natural e funcional, e, pelo fato de haver grandes perdas pós-colheita dos frutos do cerrado, cabe à indústria de alimentos aliar tais propriedades dos frutos à elaboração de novos produtos com valor agregado e maior tempo de vida de prateleira. O presente trabalho apresenta uma revisão com o objetivo de listar e caracterizar os frutos do cerrado (pequi, bocaiuva, mangaba, cagaita, baru, murici, mama-cadela, buriti, araticum e guabiroba), apresentando estudos com possíveis aplicações na indústria de alimentos.

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Section: Araticumunclassified

Características e potencialidades dos frutos do Cerrado na indústria de alimentos

Reis

Schmiele

2019

Braz. J. Food Technol.

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“…However, the sensorial properties and the cost-effectiveness of this product should be considered. Arruda et al (2016) aimed to develop dulce de leche formulations with Savannah fruit (Araticum) and coconut to evaluate the acceptance of these formulations by children (aged 7 to 9 years old). The acceptance by the children varied from 'like moderately' to 'like very much'.…”

Section: Innovations In Dulce De Leche Productionmentioning

confidence: 99%

Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS

Vargas¹,

Prestes

Miotto³

et al. 2021

Int J of Dairy Tech

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This article provides information regarding dulce de leche, a dairy product obtained by heating milk and sugar under controlled conditions. Some denominations of this product, and the physicochemical and microbiological parameters defined by legislation are also presented. Dulce de leche has three main forms of production with fewer common varieties; their differences are reported and highlighted. Adjuvants used in the process are detailed as well, due to their importance in the process and their influence on the final product's characteristics. Furthermore, innovations in dulce de leche production are also discussed.

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“…Nutrient Content (shoot and root ) (mg) Root Dry Matter (g) NUE = (Total Lea f Dry Matter(g)) 2 Nutrient Content (mg)…”

Section: Rue =mentioning

confidence: 99%

“…Eugenia dysenterica DC, popularly known as cagaita, is a native fruit of the Brazilian Cerradoin the Myrtaceae family. It is an economically important species because its fruits can be used as food, having high levels of vitamin A and C [ 2 ], and in the pharmaceutical and cosmetics industries [ 3 ]; the trees are used to supply cork and timber for the construction industry as well as for firewood [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Growth, Physiology and Nutrient Use Efficiency in Eugenia dysenterica DC under Varying Rates of Nitrogen and Phosphorus

Reis

Silva

Santana

et al. 2020

Plants

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The production of high-quality seedlings and their use in commercial planting reduce pressure on natural areas. Eugenia dysenterica DC is a native fruit tree from the Brazilian Cerrado, whose nutritional requirements are still unclear. This study aimed to evaluate the effects of nitrogen (N) and phosphorus (P) supplementation on the physiology, growth and nutrient uptake, and use efficiencies of E. dysenterica seedlings grown in glasshouse conditions. The following rates were used in separate experiments: 0, 50, 100, 200, and 400 mg dm−3 N and 0, 100, 200, 400, and 600 mg dm−3 P. The experiment was conducted in a randomized block with four replications. The lowest N rate (50 mg dm−3) increased the stomatal conductance (gS) and, consequently, resulted in the highest transpiration (E), electron transport (ETR), and photosynthetic (A) rates. Also, rates of 50 mg dm−3 and 100 mg dm−3 N increased the Root Uptake Efficiency (RUE) and plant Nutrient Use Efficiency (NUE) for macronutrients and the RUE for micronutrients, stimulating plant growth. Phosphorous fertilization resulted in the maximum values for photosynthesis, electron transport rate, total dry mass, and NUE at the 200 mg dm−3 rate. The results of this study suggest that fertilization with 50 mg dm−3 N and 200 mg dm−3 P is suitable for the development of E. dysenterica seedlings.

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Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

Cited by 25 publications

References 19 publications

Características e potencialidades dos frutos do Cerrado na indústria de alimentos

Características e potencialidades dos frutos do Cerrado na indústria de alimentos

Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS

Growth, Physiology and Nutrient Use Efficiency in Eugenia dysenterica DC under Varying Rates of Nitrogen and Phosphorus

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