Sensory stability of whole mango juice: influence of temperature and storage time

Oliveira, Anderson do Nascimento; Ramos, Afonso Mota; Minim, Valéria Paula Rodrigues; Chaves, José Benício Paes

doi:10.1590/s0101-20612012005000115

Cited by 18 publications

(10 citation statements)

References 19 publications

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“…The organoleptic properties of the smoothies were evaluated using the qualitative descriptive analysis method as previously described by Oliveira et al ( 32 ) with slight modification. Seven trained panelists from a pool of healthy interested participants were used in the study, comprising both male and female participants.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

et al. 2021

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In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: Lactobacillus plantarum (L75), Weissella cibaria (W64), and their combination (LW64 + 75). The physicochemical parameters [pH, total soluble solids (TSS), and color], total phenols, and carotenoid contents of the smoothies fermented for 48 h and stored for 7 days at 4°C were compared with the unfermented (control) smoothies. Results indicated that LAB fermentation reduced the pH from 3.56 to 2.50 after 48 h (day 2) compared with the non-fermented smoothie at day 2 (pH 3.37). LAB strain L75 significantly reduced the TSS content of the smoothies to 13.06°Bx after 2 days of fermentation. Smoothies fermented by L75 showed overall acceptability after 7 days of storage compared with the non-fermented puree on day 0. The LW64 + 75 significantly reduced the color change (ΔE), which was similar to the control. L75 increased the phenolic content, and W64 enhanced the total carotenoid content of the smoothies after 2 days of fermentation compared with other treatments. The use of an in vitro model simulating gastrointestinal (GI) digestion showed that fermentation with L75 improved the total phenol recovery by 65.96% during the intestinal phase compared with the control. The dialysis phase mimicked an epithelial barrier, and 53.58% of the recovered free soluble are bioavailable from the L75 fermented smoothies compared with the control. The antioxidant capacity of dialyzable fraction of the L75 fermented smoothie was significantly higher than that of the control and smoothies fermented with W64 or LW64 + 75.

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Section: Methodsmentioning

confidence: 99%

Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

et al. 2021

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“…Pendugaan umur simpan produk pangan dapat dilakukan dengan mengevaluasi perubahan mutunya selama penyimpanan. Pada beberapa macam produk pangan, penurunan penerimaan secara sensori dapat mendahului umur simpan yang telah ditetapkan secara kimia dan mikrobiologi (Oliveira et al 2012). Studi ini menggunakan Real Time testing untuk melihat umur simpan dari produk dengan menggunakan pendekatan sensori yang juga biasa disebut Sensory Shelf-Life Testing (SSLT) (Patra 2016).…”

Section: Pendahuluanunclassified

Pendugaan Umur Simpan Produk Pastry dengan Quantitative Descriptive Analysis (QDA) dan Metode Arrhenius

Hunaefi

Ulfah

2019

jmpi

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The Unclear and limited shelf-life of pastry become the problem for SMEs. The objective of the study was to determine shelf-life using sensory evaluations by Quantitative Descriptive Analysis (QDA). The fresh pastries are Croissants with chocolate and cheese fillings and also in Apple Danishes. As a supporting data, proximate analysis was done on the three samples. The rancidity analysis was done using the Thiobarbituric Acid (TBA) method to measure the malondialdehyde level. TBA method was conducted. Determination of shelf-life Sensory evaluations was performed by ten trained panelists analysed sensory characteristic changes during storage. The sensory characteristics identified were taste, aroma, rancidity, hardness, crust and crumb, and the filling consistency changes during storage. Shelf-life apple danish, chocolate croissant and cheese croissant by QDA in a row were 6, 6 and 5 days. Meanwhile, Arrhenius method showed that fresh pastries have much longer shelf-life. Shelf-life Apple danish, chocolate croissant and cheese croisaant by Arrhenius method were 48, 35 and 48 days, respectively. Therefore, in the case of shelf-life prediction of pastries, QDA method resulted better accurate method in prediction of shelf-life.

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“…Es decir entre 20 ° C y 30 °C el pardeamiento enzimático disminuyó el 17,7%. Este parámetro es importante en un modelo para predecir la calidad de un alimento y aceleración del deterioro por cada 10 °C de temperatura que se aumente (Oliveira et al, 2012).…”

Section: Cinética De Variación De Luminosidadunclassified

Estudio de la Variación de Parámetros de Color del Yacón utilizando un Prototipo de Medición de Color y Temperatura

2018

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ResumenEl objetivo de este trabajo fue proponer un prototipo de medición de color y temperatura construido con los sensores DHT11 de temperatura y TCS230-3200 de color conectados a un Arduino Nano, con una conexión serial se transfirió la información a un ordenador con los programas PXL-DAQ y Microsoft Excel ® 2013, siendo las mediciones de color registradas en el modelo de color RGB para su conversión al sistema CIE L*a*b*. Un equipo de medición simultánea de color y temperatura a nivel piloto, como el que se propone, se convierte en una alternativa económica frente a los costosos equipos comerciales. Con el prototipo se analizó la pérdida de luminosidad y la variación temperatura del yacón (Smallanthus sonchifolius), y los cambios de índice de pardeamiento y diferencia de color. Estos mostraron un comportamiento similar al encontrado en la literatura.Palabras clave: Smallanthus sonchifolius; prototipo de medición; luminosidad; índice de pardeamiento; diferencia de color. AbstractThe objective of this work was to propose a color and temperature measurement prototype constructed with the temperature sensor DHT11 and the color sensor TCS230-3200 connected to an Arduino Nano, with a serial connection information was transferred to a computer with PXL-DAQ and Microsoft Excel® 2013 programs, the color measurements were recorded in RGB color model for a conversion to CIE L*a*b* system. A simultaneous color and temperature measurement equipment at pilot level, as the one proposed in this paper, becomes an economical alternative to costly commercial equipment. With the prototype the luminosity loss and changes of temperature of yacon (Smallanthus sonchifolius) were quantified, and the changes of browning indexes and color difference. These parameters presented a behavior similar to that found in the literature.

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Sensory stability of whole mango juice: influence of temperature and storage time

Cited by 18 publications

References 19 publications

Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

Pendugaan Umur Simpan Produk Pastry dengan Quantitative Descriptive Analysis (QDA) dan Metode Arrhenius

Estudio de la Variación de Parámetros de Color del Yacón utilizando un Prototipo de Medición de Color y Temperatura

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