Caracterização físico-química e sensorial de néctares de uva tradicionais e light

SANTANA, Marília Silveira; DELLA LUCIA, Flávia; FERREIRA, Eric Batista; de Oliveira LOPES, Marisa
August 2012
Revista da Universidade Vale do Rio Verde;ago-dez2012, Vol. 10 Issue 2, p229
Academic Journal
This study aimed to evaluate the physicochemical and sensory grape nectar trademarks, traditional and light versions. Four samples were used. The two of them sweetened with sucrose, one sweetened with a sodium cyclamate and sodium saccharin and one with sucralose and acesulfame K. The following physical-chemical analyses were carried out: color, total dissolved solids, titratable acidity, pH, TSS/TA relationship. The Hedonic scale (9 points) was used to evaluate the acceptance with the data analyzed by ANOVA / Scott-Knott test ( 5% probability) and internal preference mapping. It was found that the B traditional sample was the one that had the highest acceptance average and differed from the other samples (p ≤ 0.05).The B traditional sample had the highest SST rate. The remaining samples do not meet the current legislation. Regarding the AT % B traditional sample has the highest acidity and the light version to lower acidity. When evaluating the TSS / TA samples lie within the traditional range of recommendation. Regarding the pH all samples meet the recommended standards. Regarding to coloring the B traditional sample, differed from the others in L *, a *, b *, and showed lowest luminosity, which is the most accepted. When analyzing the a * and b * values all samples tended to the red and blue colors bestowing purple color.


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