Effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend.
In this study, the effect of ultrasound processing on the quality parameters of a banana, strawberry and juçara juice blend was evaluated. A central composite rotational design was performed in which the processing power (73.5 to 250 Watts) and time (7 to 36 minutes) were selected as independent variables. The blend was sonicated and then pH, acidity, soluble solids and anthocyanins were evaluated as experimental design responses. It was observed anthocyanins retention of at least 86% in the sonicated fruit juice blends and there was no significant variation in pH, titrable acidity and soluble solids content. Therefore, the ultrasound may become a potential technology for fruit juice blends stabilization.
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Format: | Separatas biblioteca |
Language: | English eng |
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2016-11-28
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Subjects: | Ultrasound, Physical-chemical characteristics., experimental design., |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1057303 |
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dig-alice-doc-10573032017-08-16T03:52:48Z Effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend. RIBEIRO, L. O. BRIGIDA, A. I. S. MATTA, V. M. da FREITAS, S. P. L. O. Ribeiro, UFRJ; ANA IRAIDY SANTA BRIGIDA, CTAA; VIRGINIA MARTINS DA MATTA, CTAA; S. P. Freitas, UFRJ. Ultrasound Physical-chemical characteristics. experimental design. In this study, the effect of ultrasound processing on the quality parameters of a banana, strawberry and juçara juice blend was evaluated. A central composite rotational design was performed in which the processing power (73.5 to 250 Watts) and time (7 to 36 minutes) were selected as independent variables. The blend was sonicated and then pH, acidity, soluble solids and anthocyanins were evaluated as experimental design responses. It was observed anthocyanins retention of at least 86% in the sonicated fruit juice blends and there was no significant variation in pH, titrable acidity and soluble solids content. Therefore, the ultrasound may become a potential technology for fruit juice blends stabilization. Food: the tree that sustains life. 922. 2016-11-28T11:11:11Z 2016-11-28T11:11:11Z 2016-11-28 2016 2017-02-14T11:11:11Z Separatas In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais... Gramado: SBCTA Regional, 2016. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1057303 en eng openAccess |
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Ultrasound Physical-chemical characteristics. experimental design. Ultrasound Physical-chemical characteristics. experimental design. |
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Ultrasound Physical-chemical characteristics. experimental design. Ultrasound Physical-chemical characteristics. experimental design. RIBEIRO, L. O. BRIGIDA, A. I. S. MATTA, V. M. da FREITAS, S. P. Effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend. |
description |
In this study, the effect of ultrasound processing on the quality parameters of a banana, strawberry and juçara juice blend was evaluated. A central composite rotational design was performed in which the processing power (73.5 to 250 Watts) and time (7 to 36 minutes) were selected as independent variables. The blend was sonicated and then pH, acidity, soluble solids and anthocyanins were evaluated as experimental design responses. It was observed anthocyanins retention of at least 86% in the sonicated fruit juice blends and there was no significant variation in pH, titrable acidity and soluble solids content. Therefore, the ultrasound may become a potential technology for fruit juice blends stabilization. |
author2 |
L. O. Ribeiro, UFRJ; ANA IRAIDY SANTA BRIGIDA, CTAA; VIRGINIA MARTINS DA MATTA, CTAA; S. P. Freitas, UFRJ. |
author_facet |
L. O. Ribeiro, UFRJ; ANA IRAIDY SANTA BRIGIDA, CTAA; VIRGINIA MARTINS DA MATTA, CTAA; S. P. Freitas, UFRJ. RIBEIRO, L. O. BRIGIDA, A. I. S. MATTA, V. M. da FREITAS, S. P. |
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Separatas |
topic_facet |
Ultrasound Physical-chemical characteristics. experimental design. |
author |
RIBEIRO, L. O. BRIGIDA, A. I. S. MATTA, V. M. da FREITAS, S. P. |
author_sort |
RIBEIRO, L. O. |
title |
Effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend. |
title_short |
Effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend. |
title_full |
Effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend. |
title_fullStr |
Effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend. |
title_full_unstemmed |
Effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend. |
title_sort |
effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend. |
publishDate |
2016-11-28 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1057303 |
work_keys_str_mv |
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