Polpa de manga processada por alta press?o hidrost?tica: aspectos microbiol?gicos, nutricionais, sensoriais e a percep??o do consumido
Ano de defesa: | 2008 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal Rural do Rio de Janeiro
|
Programa de Pós-Graduação: |
Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
|
Departamento: |
Instituto de Tecnologia
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | https://tede.ufrrj.br/jspui/handle/tede/404 |
Resumo: | The present work was carried out at Embrapa Food Technology (Rio de Janeiro RJ). Mango pulp was processed using high hydrostatic pressure at different combinations of pressure (200, 300 and 400MPa), temperature (25?, 30? and 35? C) and time (5, 10 and 15 min) following a statistical design. Microbiological analyses (Salmonella spp, coliforms at 45?C, filamentous fungi and yeasts) as well as physical-chemical analyses (pH, acidity, soluble solids, vitamin C and ?-carotene content) were performed on the pulp. Determination of shelf life of the juice obtained from pressure-treated pulp (200MPa/25?C/5min and 300MPa/25?C/5min) and the sensory evaluation of the juice obtained from pressure-treated pulp (300MPa/25?C/5min) was carried out. Exploratory research on consumer attitudes in relation to pressure-treated juice was also included in this study. Processing of the pulp at 300MPa/25?C/5minutes was effective for producing mango juice with a shelf life of 24 days (under refrigeration). The vitamin C content was not altered by pressure treatment at 200MP / 25 ?C/ 5 and 15 min, or by treatment at 300MPa/ 30?C / 10 min. An increase of 33.9% in ?- carotene extractability was verified after processing at 400MPa/ 25?C/ 15 min. The QDA revealed a great similarity between the sensory characteristics of pressure-treated mango juice (300MPa/25?C/5min) and mango juice obtained from the pulp (control). In the Preference Test the pressure-treated sample, the control (not pressure-treated) and two commercial samples were preferred by consumers. The segment analysis of the preferences data revealed three distinct groups of consumers and, for one of them, the pressure-treated juice was the most liked. Prominent attributes such as "characteristic aroma", "characteristic flavor", "consistency", "natural flavor" and "presence of fiber" influenced the preferences of these consumers. The qualitative research revealed that the color, consistency and flavor of pressure-treated juice were most valued (to the detriment of the commercial juice), as well as the absence of preservatives, confirming and complementing the results of the sensory analysis. Information provided about Embrapa's participation in the development and application of a new technology (high hydrostatic pressure) contributed to the credibility of the new product. In contrast, the presence of added-sugar and the "pressure-treated" label bothered consumers. In general, health concerns and convenience were aspects associated with overall diet and the habit of drinking fruit juice. |
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Deliza, Rosires024.950.088-44http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787393T4Rosenthal, Amauri025.072.978-40http://lattes.cnpq.br/1329532290735502271.310.171-91http://lattes.cnpq.br/6313767050750189Pontes, Maria Madalena Mattos2016-04-28T14:54:37Z2009-05-202008-08-29PONTES, Maria Madalena Mattos. Polpa de manga processada por alta press?o hidrost?tica: aspectos microbiol?gicos, nutricionais, sensoriais e a percep??o do consumido. 2008. 136 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2008.https://tede.ufrrj.br/jspui/handle/tede/404The present work was carried out at Embrapa Food Technology (Rio de Janeiro RJ). Mango pulp was processed using high hydrostatic pressure at different combinations of pressure (200, 300 and 400MPa), temperature (25?, 30? and 35? C) and time (5, 10 and 15 min) following a statistical design. Microbiological analyses (Salmonella spp, coliforms at 45?C, filamentous fungi and yeasts) as well as physical-chemical analyses (pH, acidity, soluble solids, vitamin C and ?-carotene content) were performed on the pulp. Determination of shelf life of the juice obtained from pressure-treated pulp (200MPa/25?C/5min and 300MPa/25?C/5min) and the sensory evaluation of the juice obtained from pressure-treated pulp (300MPa/25?C/5min) was carried out. Exploratory research on consumer attitudes in relation to pressure-treated juice was also included in this study. Processing of the pulp at 300MPa/25?C/5minutes was effective for producing mango juice with a shelf life of 24 days (under refrigeration). The vitamin C content was not altered by pressure treatment at 200MP / 25 ?C/ 5 and 15 min, or by treatment at 300MPa/ 30?C / 10 min. An increase of 33.9% in ?- carotene extractability was verified after processing at 400MPa/ 25?C/ 15 min. The QDA revealed a great similarity between the sensory characteristics of pressure-treated mango juice (300MPa/25?C/5min) and mango juice obtained from the pulp (control). In the Preference Test the pressure-treated sample, the control (not pressure-treated) and two commercial samples were preferred by consumers. The segment analysis of the preferences data revealed three distinct groups of consumers and, for one of them, the pressure-treated juice was the most liked. Prominent attributes such as "characteristic aroma", "characteristic flavor", "consistency", "natural flavor" and "presence of fiber" influenced the preferences of these consumers. The qualitative research revealed that the color, consistency and flavor of pressure-treated juice were most valued (to the detriment of the commercial juice), as well as the absence of preservatives, confirming and complementing the results of the sensory analysis. Information provided about Embrapa's participation in the development and application of a new technology (high hydrostatic pressure) contributed to the credibility of the new product. In contrast, the presence of added-sugar and the "pressure-treated" label bothered consumers. In general, health concerns and convenience were aspects associated with overall diet and the habit of drinking fruit juice.O presente trabalho foi realizado na Embrapa Agroind?stria de Alimentos (Rio de Janeiro RJ). Polpa de manga foi processada por alta press?o hidrost?tica utilizando diferentes combina??es de press?o (200, 300 e 400MPa), temperatura (25, 30 e 35?C) e tempo (5, 10 e 15 minutos) seguindo delineamento estat?stico. An?lises microbiol?gicas (Salmonella spp., coliformes a 45?C, fungos filamentosos e leveduras) e f?sico-qu?micas (pH, acidez, s?lidos sol?veis, teor de vitamina C e betacaroteno) foram realizadas na polpa. Determina??o da vidade- prateleira do suco obtido a partir da polpa pressurizada (200MPa/25?C/5min e 300MPa/25?C/5min) e avalia??o sensorial do suco obtido a partir da polpa pressurizada (300MPa/25?C/5min), assim como pesquisa explorat?ria sobre a atitude do consumidor em rela??o ao suco pressurizado tamb?m foram inclu?das neste estudo. O processamento da polpa a 300MPa/ 25?C/ 5minutos foi eficaz para a produ??o de suco de manga com vida ?til de 24 dias, mantido sob refrigera??o. O teor de vitamina C n?o foi alterado ap?s pressuriza??o por 200MPa a 25 ?C por 5 e 15 minutos e por 300MPa a 30?C por 10minutos. Aumento de 33,9% na extratibilidade de betacaroteno foi verificado ap?s processamento por 400MPa a 25?C por 15minutos. A ADQ revelou similaridade entre as caracter?sticas sensoriais dos sucos de manga pressurizado (300MPa/25?C/5min) e o suco de manga obtido da polpa (controle). No Teste de Prefer?ncia as amostras pressurizada, controle (n?o pressurizada) e duas amostras comerciais foram preferidas pelos consumidores. A an?lise de segmentos dos dados da prefer?ncia revelou tr?s grupos distintos de consumidores e para um deles o suco pressurizado foi o preferido. Cor amarela caracter?stica , aroma caracter?stico , sabor caracter?stico , consist?ncia , sabor natural e presen?a de fibras direcionaram a prefer?ncia destes consumidores. A pesquisa qualitativa revelou que a cor, a consist?ncia e o sabor do suco pressurizado foram valorizados em detrimento do suco comercial, assim como a n?o adi??o de conservantes, confirmando e complementando os resultados da an?lise sensorial. A informa??o sobre a participa??o da Embrapa no desenvolvimento e aplica??o de uma nova tecnologia (Alta Press?o Hidrost?tica) contribuiu para a credibilidade do novo produto. Por outro lado, a adi??o de a??car e a informa??o pressurizado no r?tulo causaram desconforto nos consumidores. Preocupa??o com a sa?de e praticidade foram aspectos associados ? alimenta??o e ao h?bito de consumo de suco de frutas em geral.Made available in DSpace on 2016-04-28T14:54:37Z (GMT). No. of bitstreams: 1 2008 - Maria Madalena Mattos Pontes.pdf: 1631604 bytes, checksum: b91002e200ae6d60c93958e8df2d92d5 (MD5) Previous issue date: 2008-08-29CAPES - Coordena??o de Aperfei?oamento de Pessoal de N?vel Superiorapplication/pdfhttps://tede.ufrrj.br/retrieve/3889/2008%20-%20Maria%20Madalena%20Mattos%20Pontes.pdf.jpghttps://tede.ufrrj.br/retrieve/18253/2008%20-%20Maria%20Madalena%20Mattos%20Pontes.pdf.jpghttps://tede.ufrrj.br/retrieve/24589/2008%20-%20Maria%20Madalena%20Mattos%20Pontes.pdf.jpghttps://tede.ufrrj.br/retrieve/30939/2008%20-%20Maria%20Madalena%20Mattos%20Pontes.pdf.jpghttps://tede.ufrrj.br/retrieve/37329/2008%20-%20Maria%20Madalena%20Mattos%20Pontes.pdf.jpghttps://tede.ufrrj.br/retrieve/43729/2008%20-%20Maria%20Madalena%20Mattos%20Pontes.pdf.jpghttps://tede.ufrrj.br/retrieve/50079/2008%20-%20Maria%20Madalena%20Mattos%20Pontes.pdf.jpghttps://tede.ufrrj.br/retrieve/56553/2008%20-%20Maria%20Madalena%20Mattos%20Pontes.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de Tecnologiaalta press?o hidrost?ticaan?lise sensorialconsumidorpesquisa explorat?riasuco de mangavitaminas?-carotenomango Jjuicehigh hydrostatic pressuresensory analysisconsumerExploratory researchvitamin C?-carotenemicrobiologyshelf lifeCi?ncia e Tecnologia de AlimentosPolpa de manga processada por alta press?o hidrost?tica: aspectos microbiol?gicos, nutricionais, sensoriais e a percep??o do consumidoMango pulp processed using high hydrostatic pressure: microbiological, nutritional, and sensory aspects and consumer perceptionsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTEXT2008 - Maria Madalena Mattos Pontes.pdf.txt2008 - Maria Madalena Mattos Pontes.pdf.txttext/plain350557http://localhost:8080/tede/bitstream/tede/404/16/2008+-+Maria+Madalena+Mattos+Pontes.pdf.txt6c8a72568102b61473cd75234af00e25MD516ORIGINAL2008 - Maria Madalena Mattos Pontes.pdf2008 - Maria Madalena Mattos Pontes.pdfapplication/pdf1638463http://localhost:8080/tede/bitstream/tede/404/3/2008+-+Maria+Madalena+Mattos+Pontes.pdf4b59a817d4b2269d7d43dd18d140c3f2MD53THUMBNAIL2008 - Maria Madalena Mattos Pontes.pdf.jpg2008 - Maria Madalena Mattos Pontes.pdf.jpgimage/jpeg1943http://localhost:8080/tede/bitstream/tede/404/17/2008+-+Maria+Madalena+Mattos+Pontes.pdf.jpgcc73c4c239a4c332d642ba1e7c7a9fb2MD517tede/4042022-06-15 13:17:38.505oai:localhost:tede/404Biblioteca Digital de Teses e Dissertaçõeshttps://tede.ufrrj.br/PUBhttps://tede.ufrrj.br/oai/requestbibliot@ufrrj.br||bibliot@ufrrj.bropendoar:2022-06-15T16:17:38Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ)false |
dc.title.por.fl_str_mv |
Polpa de manga processada por alta press?o hidrost?tica: aspectos microbiol?gicos, nutricionais, sensoriais e a percep??o do consumido |
dc.title.alternative.eng.fl_str_mv |
Mango pulp processed using high hydrostatic pressure: microbiological, nutritional, and sensory aspects and consumer perceptions |
title |
Polpa de manga processada por alta press?o hidrost?tica: aspectos microbiol?gicos, nutricionais, sensoriais e a percep??o do consumido |
spellingShingle |
Polpa de manga processada por alta press?o hidrost?tica: aspectos microbiol?gicos, nutricionais, sensoriais e a percep??o do consumido Pontes, Maria Madalena Mattos alta press?o hidrost?tica an?lise sensorial consumidor pesquisa explorat?ria suco de manga vitaminas ?-caroteno mango Jjuice high hydrostatic pressure sensory analysis consumer Exploratory research vitamin C ?-carotene microbiology shelf life Ci?ncia e Tecnologia de Alimentos |
title_short |
Polpa de manga processada por alta press?o hidrost?tica: aspectos microbiol?gicos, nutricionais, sensoriais e a percep??o do consumido |
title_full |
Polpa de manga processada por alta press?o hidrost?tica: aspectos microbiol?gicos, nutricionais, sensoriais e a percep??o do consumido |
title_fullStr |
Polpa de manga processada por alta press?o hidrost?tica: aspectos microbiol?gicos, nutricionais, sensoriais e a percep??o do consumido |
title_full_unstemmed |
Polpa de manga processada por alta press?o hidrost?tica: aspectos microbiol?gicos, nutricionais, sensoriais e a percep??o do consumido |
title_sort |
Polpa de manga processada por alta press?o hidrost?tica: aspectos microbiol?gicos, nutricionais, sensoriais e a percep??o do consumido |
author |
Pontes, Maria Madalena Mattos |
author_facet |
Pontes, Maria Madalena Mattos |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Deliza, Rosires |
dc.contributor.advisor1ID.fl_str_mv |
024.950.088-44 |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787393T4 |
dc.contributor.advisor-co1.fl_str_mv |
Rosenthal, Amauri |
dc.contributor.advisor-co1ID.fl_str_mv |
025.072.978-40 |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/1329532290735502 |
dc.contributor.authorID.fl_str_mv |
271.310.171-91 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/6313767050750189 |
dc.contributor.author.fl_str_mv |
Pontes, Maria Madalena Mattos |
contributor_str_mv |
Deliza, Rosires Rosenthal, Amauri |
dc.subject.por.fl_str_mv |
alta press?o hidrost?tica an?lise sensorial consumidor pesquisa explorat?ria suco de manga vitaminas ?-caroteno |
topic |
alta press?o hidrost?tica an?lise sensorial consumidor pesquisa explorat?ria suco de manga vitaminas ?-caroteno mango Jjuice high hydrostatic pressure sensory analysis consumer Exploratory research vitamin C ?-carotene microbiology shelf life Ci?ncia e Tecnologia de Alimentos |
dc.subject.eng.fl_str_mv |
mango Jjuice high hydrostatic pressure sensory analysis consumer Exploratory research vitamin C ?-carotene microbiology shelf life |
dc.subject.cnpq.fl_str_mv |
Ci?ncia e Tecnologia de Alimentos |
description |
The present work was carried out at Embrapa Food Technology (Rio de Janeiro RJ). Mango pulp was processed using high hydrostatic pressure at different combinations of pressure (200, 300 and 400MPa), temperature (25?, 30? and 35? C) and time (5, 10 and 15 min) following a statistical design. Microbiological analyses (Salmonella spp, coliforms at 45?C, filamentous fungi and yeasts) as well as physical-chemical analyses (pH, acidity, soluble solids, vitamin C and ?-carotene content) were performed on the pulp. Determination of shelf life of the juice obtained from pressure-treated pulp (200MPa/25?C/5min and 300MPa/25?C/5min) and the sensory evaluation of the juice obtained from pressure-treated pulp (300MPa/25?C/5min) was carried out. Exploratory research on consumer attitudes in relation to pressure-treated juice was also included in this study. Processing of the pulp at 300MPa/25?C/5minutes was effective for producing mango juice with a shelf life of 24 days (under refrigeration). The vitamin C content was not altered by pressure treatment at 200MP / 25 ?C/ 5 and 15 min, or by treatment at 300MPa/ 30?C / 10 min. An increase of 33.9% in ?- carotene extractability was verified after processing at 400MPa/ 25?C/ 15 min. The QDA revealed a great similarity between the sensory characteristics of pressure-treated mango juice (300MPa/25?C/5min) and mango juice obtained from the pulp (control). In the Preference Test the pressure-treated sample, the control (not pressure-treated) and two commercial samples were preferred by consumers. The segment analysis of the preferences data revealed three distinct groups of consumers and, for one of them, the pressure-treated juice was the most liked. Prominent attributes such as "characteristic aroma", "characteristic flavor", "consistency", "natural flavor" and "presence of fiber" influenced the preferences of these consumers. The qualitative research revealed that the color, consistency and flavor of pressure-treated juice were most valued (to the detriment of the commercial juice), as well as the absence of preservatives, confirming and complementing the results of the sensory analysis. Information provided about Embrapa's participation in the development and application of a new technology (high hydrostatic pressure) contributed to the credibility of the new product. In contrast, the presence of added-sugar and the "pressure-treated" label bothered consumers. In general, health concerns and convenience were aspects associated with overall diet and the habit of drinking fruit juice. |
publishDate |
2008 |
dc.date.issued.fl_str_mv |
2008-08-29 |
dc.date.available.fl_str_mv |
2009-05-20 |
dc.date.accessioned.fl_str_mv |
2016-04-28T14:54:37Z |
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PONTES, Maria Madalena Mattos. Polpa de manga processada por alta press?o hidrost?tica: aspectos microbiol?gicos, nutricionais, sensoriais e a percep??o do consumido. 2008. 136 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2008. |
dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/tede/404 |
identifier_str_mv |
PONTES, Maria Madalena Mattos. Polpa de manga processada por alta press?o hidrost?tica: aspectos microbiol?gicos, nutricionais, sensoriais e a percep??o do consumido. 2008. 136 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2008. |
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https://tede.ufrrj.br/jspui/handle/tede/404 |
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Universidade Federal Rural do Rio de Janeiro |
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UFRRJ |
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Instituto de Tecnologia |
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Universidade Federal Rural do Rio de Janeiro |
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