Ideal sweetness of mixed juices from Amazon fruits

Freitas, D. de G. C.; Mattietto, R. de A.

doi:10.1590/s0101-20612013000500022

Cited by 19 publications

(15 citation statements)

References 23 publications

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“…This has been applied to few native fruits from the Amazon rainforest, targeting an increase in quantity and quality of production and opening new income opportunities for the native populations. Although these fruits are increasingly accepted in local, regional and international markets, due to their high nutrient concentration [25,26], it is however observed that these ones still require wider disclosure. In the case of camu camu (Myrciaria dubia) and other native fruits from the Amazon and other Brazilian biomes, there is still much to investigate in genetics for crop enhancement, in plant physiology for setting up sustainable cropping techniques.…”

Section: Physical Characterizationmentioning

confidence: 99%

‘Melão croá’ (Sicana sphaericaVell.) and ‘maracujina’ (Sicana odoriferaNaud.): chemical composition, carotenoids, vitamins and minerals in native fruits from the Brazilian Atlantic forest

Filho

Barreira

Pinheiro

et al. 2015

Fruits

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Introduction. In the Brazilian Atlantic Forest, indigenous fruits are part of the eating habits of the population. Among these, 'melão croá' (Sicana sphaerica Vell.) and 'maracujina' (S. odorifera Naud) are rich in bioactive compounds such as carotenoids and antioxidant vitamins. The physical characteristics, physicochemical and proximate composition, concentration of carotenoids, vitamin C, vitamin E and minerals were investigated in both fruits found in Atlantic Forest of Minas Gerais, Brazil. Materials and methods. Titratable acidity was analyzed by volumetric neutralization; soluble solids (SS) by refractometry; pH by potentiometry; moisture and ash by gravimetry after drying in an oven and muffle furnace, respectively; proteins by the micro-Kjeldahl method; lipids by gravimetry using soxhlet; dietary fibers by non-enzymatic gravimetry; carotenoids and vitamin C by HPLC-DAD; vitamin E by HPLCfluorescence; minerals by ICP-AES. Results and discussion. S. sphaerica presented the highest concentrations of SS (5.80 • Brix), TA (0.51 g of citric acid 100 g −1), pH (6.95), moisture (83.4 g 100 g −1), carbohydrate (13.38 g 100 g −1), vitamin A (123.33 µg RAE 100 g −1), vitamin C (4.97 mg 100 g −1), vitamin E (334.66 µg 100 g −1), K (28.79 mg 100 g −1), Fe (1.92 mg 100 g −1), and Zn (1.04 mg 100 g −1); while S. odorifera had the highest concentrations of total dietary fibers (1.33 g 100 g −1), lipids (1.00 g 100 g −1), proteins (2.62 g 100 g −1), ash (0.77 g 100 g −1), P (1.26 mg 100 g −1), and Ca (1.74 mg 100 g −1). Conclusion. The analyzed fruit showed a potential source of nutrients that can contribute to reducing food and nutrition insecurity of rural people, especially in the American continent, occurrence region of these fruits.

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Section: Physical Characterizationmentioning

confidence: 99%

‘Melão croá’ (Sicana sphaericaVell.) and ‘maracujina’ (Sicana odoriferaNaud.): chemical composition, carotenoids, vitamins and minerals in native fruits from the Brazilian Atlantic forest

Filho

Barreira

Pinheiro

et al. 2015

Fruits

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“…), taperebá (Spondias mobin L.), and muruci (Byrsonima crassifolia (L.) Rich.) are commonly found in this region (Freitas and Mattietto 2013). The açaí pulp has gained increasing international attention due to its nutritional benefits and therapeutic potential (Barros et al 2015;Romualdo et al 2015;Barbosa et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Elaboration and characterization of snack bars made with ingredients from the Amazon

et al. 2017

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Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupuaçu and muruci snack bars had higher sensory acceptance than the açaí and taperebá bars; therefore, they are more likely to have better market prospects. KEYWORDS: Amazon fruits, Brazil nut, palm oil, sensory analysis, tapioca flour Elaboração e caracterização de barras de cereais à base de ingredientes da Amazônia RESUMOComo uma alternativa para as pessoas que procuram opções para uma alimentação saudável, as barras de cereais foram lançadas no mercado. Elas são populares como alimentos portáteis e podem ser consumidas entre as refeições. Este trabalho teve como objetivo desenvolver e determinar as variáveis físicas, físico-químicas, microbiológicas e sensoriais de barras de cereais à base de farinha de tapioca, castanha-do-brasil e polpas de frutas regionais (açaí, cupuaçu, muruci e taperebá). A concentração preferida de polpa na barra sabor açaí foi de 10% e nas barras sabor cupuaçu, muruci e taperebá de 15%. O índice de aceitação da barra sabor açaí foi superior a 70% nos atributos aparência, cor, textura e impressão global e inferior no sabor. Este comportamento pode estar relacionado à cultura de alguns provadores, os quais têm o hábito de consumir a polpa de açaí sem adição de qualquer outro ingrediente que possa mascarar o sabor intrínseco e peculiar do fruto. As barras sabor cupuaçu e muruci, por apresentarem maior aceitação sensorial, quando comparadas às barras sabor açaí e taperebá, têm melhores perspectivas de mercado caso sejam comercializadas. PALAVRAS-CHAVE: Frutas regionais, castanha-do-brasil, óleo de palma, análise sensorial, farinha de tapioca

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“…The standard percentage (%) of sugar was based on the results presented in other study that determined the ideal sweetness for Amazonian fruit juices, and found that the optimum concentration of sugar to the cupuaçu , acerola and açai blend was 9.5 g/100 mL and 10.7 g/100 mL to the soursop, camu-camu, and taperebá blend [ 37 ]. For acceptance test, 17 beverages were produced, containing 6 axial points and 3 central points.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages

Aniceto,

Montenegro,

Cadena

et al. 2021

Molecules

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Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g−1) compared to taperebá (25.93 mg · 100 g−1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g−1 and the murici of 307.52 ± 19.73 mg GAE · 100 g−1) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 23, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits.

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Ideal sweetness of mixed juices from Amazon fruits

Cited by 19 publications

References 23 publications

‘Melão croá’ (Sicana sphaericaVell.) and ‘maracujina’ (Sicana odoriferaNaud.): chemical composition, carotenoids, vitamins and minerals in native fruits from the Brazilian Atlantic forest

‘Melão croá’ (Sicana sphaericaVell.) and ‘maracujina’ (Sicana odoriferaNaud.): chemical composition, carotenoids, vitamins and minerals in native fruits from the Brazilian Atlantic forest

Elaboration and characterization of snack bars made with ingredients from the Amazon

Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages

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