Optimization of tropical fruit juice based on sensory and nutritional characteristics

CURI, Paula Nogueira; ALMEIDA, Aline Botelho de; TAVARES, Bruna de Sousa; NUNES, Cleiton Antônio; PIO, Rafael; PASQUAL, Moacir; SOUZA, Vanessa Rios de

doi:10.1590/1678-457X.24716

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Research Paper • Food Sci. Technol (Campinas) 37 (2) • Apr-Jun 2017 • https://doi.org/10.1590/1678-457X.24716 copy

Optimization of tropical fruit juice based on sensory and nutritional characteristics

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange.

Keywords:
mixed juice; persimmon; mixture design; response surface

Formulation	Orange (%)	Pineapple (%)	Persimmon (%)
F1	100	0	0
F2	0	100	0
F3	0	0	100
F4	50	50	0
F5	50	0	50
F6	0	50	50
F7	33	33	33

F	Sensory attributes				Physicochemical parameters
	Color	Taste	Consist.	OL	SS	TA	pH	L*	a*	b*
F1	7.74^a	5.83^a	7.18^a	6.44^a	5.67^c	0.50^a	4.87^a	33.35^d	–1.71^b	10.53^a
F2	6.72^b	6.59^a	6.76^ab	6.60^a	12.33^a	0.56^a	4.00^b	67.47^a	–2.49^b	6.72^b
F3	6.68^b	4.80^b	4.93^c	5.12^b	3.00^d	0.12^b	4.90^a	31.21^d	0.19^a	10.38^a
F4	7.17^ab	6.59^a	7.06^a	6.68^a	9.67^b	0.56^a	4.33^b	33.40^d	–2.22^b	8.43^a
F5	7.04^ab	5.96^a	6.47^ab	6.21^a	6.00^c	0.26^a	4.43^b	36.47^c	–1.44^b	10.10^a
F6	5.74^c	6.46^a	6.13^b	6.16^a	7.33^c	0.30^a	4.27^b	43.89^b	–1.12^b	4.21^b
F7	7.04^ab	6.62^a	6.87^a	6.78^a	6.67^c	0.34^a	4.47^b	37.30^c	–1.81^b	9.62^a

F	Total phenolics	Antioxidant capacity – DPPH	Antioxidant capacity – ß-carotene	Ascorbic acid
F1	50.74^b	4174.4^b	27.24^a	44.23^a
F2	38.45^b	3964.6^cd	45.28^c	28.41^d
F3	27.20^c	3862.11^de	27.35^b	17.41^e
F4	45.19^b	5509.91^a	33.11^b	41.30^b
F5	39.35^b	4121.46^c	22.42 ^b	31.48^c
F6	70.70^a	3730.42^de	43.66^a	23.82^e
F7	67.10^a	3756.39^e	38.44^a	27.32^d

Attribute	Predicted model	R²
Taste	Y = 5.99X₁* + 6.54X₂* + 4.79X₃* + 1.24X₁X₂ + 2.34X₁X₃ + 3.24X₂X₃	83.91
Consistency	Y = 7.37X₁* + 6.91X₂* + 5.15X₃*	86.20
OL	Y = 6.43X₁* + 6.53X₂* + 5.08X₃* + 1.20X₁X₂ + 2.10X₁X₃* + 1.70X₂X₃	88.86
SS	Y = 6.47X₁* + 11.80X₂* + 2.87X₃*	80.18
TA	Y = 0.49X₁* + 0.55X₂* + 0.08X₃ *	92.33
pH	Y = 4.85X₁* + 3.98X₂* + 4.88X₃* - 0.12X₁X₂ - 1.52X₁X₃* – 0,45X₂X₃	70.01
L^* * significant coefficient (p≤0.05); Orange (X1), pineapple (X2) and persimmon (X3).	Y = 33.35X₁* + 67.37X₂* + 31.11X₃* - 66.11X₁X₂ + 18.51X₁X₃* – 19.87X₂X₃	98.41
a^* * significant coefficient (p≤0.05); Orange (X1), pineapple (X2) and persimmon (X3).	Y = - 1.70X₁ - 2.48X₂ + 0.20X₃ - 0.67X₁X₂ - 2.89X₁X₃ - 0.07X₂X₃	83.14
b^* * significant coefficient (p≤0.05); Orange (X1), pineapple (X2) and persimmon (X3).	Y = 10.35X₁* + 6.54X₂* + 10.20X₃* + 2.74X₁X₂ + 2.10X₁X₃ – 13.83X₂X₃	70.29

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: vanessardsouza@gmail.com