Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6727
Título: Optimization of a Cupuaçu (Theobroma grandiflorum) nectar formulation
Autor: Vieira, Margarida C.
Silva, Cristina L. M.
Data: 2004
Editora: Wiley
Citação: VIEIRA, Margarida C. ; SILVA, Cristina L. M. - Optimization of a cupuaçu (theobroma grandiflorum) nectar formulation. Journal of Food Process Engineering. ISSN 0145-8876. Vol. 27, n.º (2004), p. 159–227
Resumo: A Cupuaçu (Theobroma grandiflorum) nectar formulation was optimized, for European consumers, using an augmented simplex centroid mixture design. the working ranges, x1 (Sugar, 10–25%), x2 (Cupuaçu, 15–30%) and x3 (Water, 60–75%), were based on a common Brazilian recipe. As responses, a sensory panel evaluated taste, acidity, sweetness, viscosity, mouthfeel and overall opinion. For each response, the best mathematical predictive model was chosen, based on Response Surface statistical analysis. an optimization was then performed, and the optimum was Cupuaçu (18.5%), Sugar (11%) and Water (70.5%). Tolerance tests were carried out and, although differences were detected (= 5%), the level of acceptance remained above average.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6727
Versão do Editor: The definitive version is available at www3.interscience.wiley.com
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review



FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.