Time–intensity profile of pitanga nectar (<i>Eugenia uniflora</i>L.) with different sweeteners: Sweetness and bitterness

Freitas, Mírian Luisa Faria; Dutra, Mariana Borges de Lima; Bolini, Helena Maria André

doi:10.1177/1082013214568795

Cited by 7 publications

(13 citation statements)

References 36 publications

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“…Dessimoni-Pinto et al (2011) found that jabuticaba results in a jelly with high phenolic content. Pitanga is a fruit that has stood out in particular, due to its high vitamin C content (Lima et al, 2002;Freitas et al, 2016), being even higher than in orange. According to Bianchini et al (2016) the fruit of the cambuci tree also have been highlighted for being an excellent source of vitamin C. Thus, it can be seen that when jabuticaba is mixed with cambuci or with pitanga the jellies obtained have a higher phenolics content and antioxidant activity than jellies obtained from these two fruits, isolated (Table 6).…”

Section: Nutritional Characteristics Of Mixed Brazilian Native Fruit mentioning

confidence: 99%

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Optimization of native Brazilian fruit jelly through desirability-based mixture design

et al. 2019

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Faced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should contain: 40-100% jabuticaba, 0-30% cambuci and 0-20% pitanga.

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Section: Nutritional Characteristics Of Mixed Brazilian Native Fruit mentioning

confidence: 99%

“…The pitanga (Eugenia uniflora L.) is also a Brazilian Native fruit, common in central Brazilian to northern Argentina (Donadio et al, 2002). Ot is a fruit that has colorations ranging from orange and dark red to purple and has good economic capacity due to its high vitamins, minerals and carotenoids (Lima et al, 2002;Freitas et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Optimization of native Brazilian fruit jelly through desirability-based mixture design

et al. 2019

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“…Time-intensity analysis has been widely used in different food matrices, such as fruit nectar (Freitas et al, 2015), chocolate (Palazzo and Bolini, 2014), fruit jelly (Souza et al, 2013), and white wine (Sokolowsky and Fischer, 2012), mainly to verify sensory perception of sweet, acid and bitter taste, viscosity, and melting in various products.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, they describe the mean velocity, duration, and intensity perceived for a single stimulus (Amerine et al, 1965). Time-intensity analysis has been used in research on different types of products (Freitas et al, 2015;Bolini, 2009, 2014).…”

Section: Introductionmentioning

confidence: 99%

Application of time–intensity analysis in model system submitted to homogenization

Pereira

Leite

Schmidt

et al. 2019

Food sci. technol. int.

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The use of the high pressure homogenizer has been studied in fruit juices, but researches in model system for application in fruit nectar are scarce. Therefore, it is necessary to evaluate the application of these technologies and how the homogenization pressure (PH) can interfere in the sensorial profile of the samples. To prepare the solutions we used guar gum (0.1%), organic acids (0.3%), and sucrose (10%), which were later homogenized (0—control, 25 and 50 MPa) at 25 ℃. The rheological behavior and the temporal profile of the samples were evaluated. The model systems presented pseudoplastic behavior without residual tension and were fitted to the Ostwald–de Waele model. The consistency index reduced and the flow behavior index increased with processing. Apparent viscosity also decreased due to homogenization. In the time–intensity sensorial analysis, it was observed that the samples differed among the evaluated parameters, demonstrating that the samples with tartaric acid presented higher intensity for the sour taste. However, for sweetness, no change was observed. In the viscosity attribute, the model systems presented similar temporal profiles. Therefore, it was noted that the homogenization process favored a greater temporal profile of sour taste, making sensory perception more lasting in a model system for fruit nectar.

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“…On the other hand, there is a growing awareness about the adverse effects of sugar consumption, which would result in a high glycemic index and accordingly an acute increase in plasma glucose and insulin levels after consumption (Aidoo et al., 2017; Feizollahi et al., 2018). Due to these reasons, the suitable products for these groups should be formulated with sucrose substitutes (Freitas et al., 2016; Kazemalilou and Alizadeh, 2017).…”

Section: Introductionmentioning

confidence: 99%

The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties

Alizadeh

Oskuyi

Amjadi

2018

Food sci. technol. int.

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The reduction of sugar consumption is one of the major challenges for nutritionists and food industry. Therefore, it is significant to replace sucrose with other types of sweeteners, especially, natural ones. The aim of the present study is to produce low-calorie, sucrose-free mango nectar and to optimize the formulation by employing response surface methodology. The two independent variables were stevia, as a low-calorie sugar replacer (0, 1.5, and 3% w/w) and inulin as a prebiotic texturizer (0, 3, and 6% w/w) in order to compensate sugar elimination defect on viscosity and Brix. The fitted models indicated a high coefficient of determination. The results revealed that stevia and inulin are as the independent variables which had significant effects on Brix, viscosity, and sensory scores (p < 0.05). Also, pH was affected by stevia concentration. The rheological behavior of the sucrose-free mango nectar was non-Newtonian, shear thinning as Herschel-Bulkley model which was not different from the reported behavior for normal mango nectar-containing sucrose. The optimization of the variables, based on the response surface three-dimensional plots, demonstrated that utilizing 6% w/w inulin and 3% w/w stevia produced the optimum mango nectar with the desirability of 0.85 without undesirable changes in the physicochemical and organoleptic properties. The optimum sample was produced in triplicate to validate the optimum model as well.

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Time–intensity profile of pitanga nectar (Eugenia unifloraL.) with different sweeteners: Sweetness and bitterness

Cited by 7 publications

References 36 publications

Optimization of native Brazilian fruit jelly through desirability-based mixture design

Optimization of native Brazilian fruit jelly through desirability-based mixture design

Application of time–intensity analysis in model system submitted to homogenization

The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties

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