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Optimization of a Cupuaçu (Theobroma grandiflorum) nectar formulation

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dc.contributor.authorVieira, Margarida C.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2011-10-21T15:46:03Z
dc.date.available2011-10-21T15:46:03Z
dc.date.issued2004
dc.description.abstractA 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.por
dc.identifier.citationVIEIRA, 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. 159–227por
dc.identifier.urihttp://hdl.handle.net/10400.14/6727
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWileypor
dc.relation.publisherversionThe definitive version is available at www3.interscience.wiley.compor
dc.titleOptimization of a Cupuaçu (Theobroma grandiflorum) nectar formulationpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameVieira
person.familyNameSilva
person.givenNameMargarida
person.givenNameCristina
person.identifier1473674
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0003-2774-706X
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-1805-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id7202140775
person.identifier.scopus-author-id7201387397
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication309a0970-cf9e-45aa-90a8-aa2f2ba96fc0
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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