Optimization of a cupuaçu (Theobroma grandiflorum) nectar formulation

Margarida C. Vieira, Cristina L. M. Silva*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

3 Citações (Scopus)

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 (α = 5%), the level of acceptance remained above average.

Idioma originalEnglish
Páginas (de-até)181-196
Número de páginas16
RevistaJournal of Food Process Engineering
Volume27
Número de emissão3
DOIs
Estado da publicaçãoPublished - ago 2004

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