Maria Cecília Evangelista Vasconcelos Schiassi, Amanda Maria Teixeira Lago, Vanessa Rios de Souza, Juliana dos Santos Meles, Jaime Vilela de Resende and Fabiana Queiroz
The purpose of this paper is to optimize a mixed juice made from Brazilian Cerrado fruits (cagaita, mangaba and marolo).
Abstract
Purpose
The purpose of this paper is to optimize a mixed juice made from Brazilian Cerrado fruits (cagaita, mangaba and marolo).
Design/methodology/approach
The juices were evaluated by rheological, physical, physicochemical, nutritional and sensory acceptance analyses. The mixture design is a widely used tool for product optimization, allowing the determination of factors, combinations and levels that provide best responses.
Findings
The results show that using mangaba pulp negatively contributed to juice acceptance, but resulted in the highest ascorbic acid content. The treatments produced using cagaita and marolo pulps presented a greater acceptance by consumers, and contributed to higher antioxidant activity and phenolic compounds content. The juice prepared with a mixture of equivalent quantities of the three fruits had the highest β-carotene and lycopene contents.
Practical implications
This research has shown that different fruit combinations can improve sensory and nutritional characteristics, adding value to the final product.
Social implications
The processing of mixed juices could increase population access to the nutrients present in Brazilian Cerrado fruits, given that they are seasonal and perishable fruits.
Originality/value
In recent years, there has been an increase in the development of new food products based on Cerrado native fruits, however information on the chemical and nutritional characteristics, rheological behavior, and sensory attributes of the derivative products are still limited, resulting in a lack of scientific investments in this area. In addition, it is necessary to optimize the developed products to offer the consumer a unique product, combining the characteristics of two or more fruits, which adds value to the final product.
Details
Keywords
Maria Cecília Evangelista Vasconcelos Schiassi, Vanessa Rios de Souza, Nathila Angela Alves, Amanda Maria Teixeira Lago, Sérgio Henrique Silva, Gabriel Ribeiro Carvalho, Jaime Vilela de Resende and Fabiana Queiroz
The purpose of this paper was to study the effect of botanical origin on the characteristics of single-flower honeys (assa-peixe, coffee, eucalyptus, laranjeira and vassourinha)…
Abstract
Purpose
The purpose of this paper was to study the effect of botanical origin on the characteristics of single-flower honeys (assa-peixe, coffee, eucalyptus, laranjeira and vassourinha), polyfloral (silvestre), extrafloral (sugarcane) and honeydew (bracatinga) during storage.
Design/methodology/approach
The honeys were stored at 14 °C, and the analysis of water activity, color, absorbance, rheological behavior and microscopic analysis were performed during 6 months (T0, T30, T60, T90, T120, T150 and T180 days); quantification of sugars (fructose (F) and glucose (G)), moisture (M), F/G and G/M ratio only at T0.
Findings
All honeys showed changes during storage, and sugarcane honey stood out for presenting greater crystallization, influenced by the high content of glucose and fructose. Coffee honey showed the least crystallization. The crystallization of honeys influenced the increase in water activity, Newtonian viscosity, color and absorbance. The composition of the honeys directly influenced the crystallization process during storage.
Originality/value
Crystallization is a natural process that occurs spontaneously in honey. Thus, the knowledge of the crystallization rate of honeys from different origins (botanical and geographical) during storage, is of great importance and interest for the industry, beekeepers and consumers, since each type of honey crystallizes in different ways and periods.