Análise biométrica em frutos e sensorial do suco de Guabiju: Myrcianthes pungens

التفاصيل البيبلوغرافية
العنوان:	Análise biométrica em frutos e sensorial do suco de Guabiju: Myrcianthes pungens
المصدر:	Revista Verde de Agroecologia e Desenvolvimento Sustentável, ISSN 1981-8203, Vol. 16, Nº. 1, 2021, pags. 111-116
بيانات النشر:	2021
تفاصيل مُضافة:	Rodrigues, Marlene Aparecida Guerra, Divanilde Gehlen Bohrer, Robson Evaldo Silva, Danni Maisa da Hart Weber, Fernanda Castro Vasconcelos, Márlon de
نوع الوثيقة:	Electronic Resource
مستخلص:	The guabijuzeiro (Myrcianthes pungens) stands out for its coverage throughout the national territory and for the production and sweet taste of the fruits, but few studies have been conductedwith this species so far. The objective of the present work was to carry out the biometric characterization of the fruits and the sensory analysis of the juice produced from three guabiju accessions. The methodology used consisted of collecting the fruitsfor analysis of fruit mass, pulp mass, pulp yield and Brix grade and for the production of guabiju juice. An acceptance test was carried out with 35 untrained evaluators. As a result, it was observed that the average fruit mass was 3.57g, the pulp mass was 1.81g, the pulp yield was 49.67% and the average Brix grade was 14.27%. Regarding juice production, access 1 produced 300mL, access 2 200 mL and access 3 400 mL. Regarding sensory analysis, access 1 obtained the best acceptance score by 11.42% of the evaluators, access 2 by 80% of the evaluators and access 3 by 8.57% of the evaluators, which shows the potential of use of these fruits for the development of juices with exotic fruits. It can be concluded that there is variation between accessions infruit biometry, juice production and degree of acceptance by guabiju juice tasters. O guabijuzeiro (Myrcianthes pungens)se destaca pela abrangência em todo o território nacional,pela produção e sabor adocicado dos frutos, mas poucos estudos foram conduzidos com esta espécie até o momento. Oobjetivo do presente trabalho foi realizar a caracterização biométrica dos frutos e análise sensorial do suco produzido de três acessos de guabiju.A metodologia utilizada consistiu na coleta dos frutos para análises de massa de frutos, rendimento de polpa,sólidos solúveis totais e análise sensorial do sucosendorealizado teste de aceitação com 35 avaliadores não treinados. Como resultados observou-se que a média da massa de frutos foi de 3,57g, a massa de polpa foi de 1,81 g, o rendimento de polpa foi de 49,67% e os sólidos solúveis totaisfoi de 14,27%. Com relação a produção de suco, o acesso 1 produziu 300mL, o acesso 2 200 mL e o acesso 3 400mL. Com relação a análise sensorial, o acesso 1 obteve a melhor nota de aceitação por 11,42% dos avaliadores, o acesso 2 por 80% dos avaliadores e o acesso 3 por 8,57% dos avaliadores, o que mostra o potencial de utilização destes frutos para o desenvolvimento de sucos com frutos exóticos.Pode-se concluir que existe variação entre os acessos na biometria de frutos, produção de suco e grau de aceitação dos provadores do suco de guabiju.
مصطلحات الفهرس:	Mirtáceas, Guabijuzeiro, Aceitação do suco, Mirtacea, Juice acceptance, text (article)
URL:	https://dialnet.unirioja.es/servlet/oaiart?codigo=7891384
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ملاحظة:	application/pdf Revista Verde de Agroecologia e Desenvolvimento Sustentável, ISSN 1981-8203, Vol. 16, Nº. 1, 2021, pags. 111-116 Portuguese
أرقام أخرى:	S9M oai:dialnet.unirioja.es:ART0001452682 https://dialnet.unirioja.es/servlet/oaiart?codigo=7891384 (Revista) ISSN 1981-8203 1364183056
المصدر المساهم:	UNIV COMPLUTENSE DE MADRID From OAIster®, provided by the OCLC Cooperative.
رقم الأكسشن:	edsoai.on1364183056
قاعدة البيانات:	OAIster

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