文章基本信息

标题：CARACTERIZAÇÃO FÍSICO-QUÍMICA E ACEITAÇÃO SENSORIAL DE BEBIDA FUNCIONAL ADICIONADA DE FRUTOLIGOS-SACARÍDEO E FIBRA SOLÚVEL
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作者：DANIELA DE GRANDI CASTRO FREITAS ; MARISA DE NAZARÉ HOELZ JACKIX
期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2004
卷号：22
期号：02
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：This work had as objective the development of a mixed nectar constituted of carrot and orange, added of fructoligossacharides and citric pectin. The influence of the addition of this functional ingredients was evaluated by complete factorial design of their physico-chemical characteristics and sensory acceptance. The addition of fructoligossacharides in interaction with the addition of pectin enhanced the soluble solids rate and the viscosity of the beverage. The fructoligosaccharide didnt cause negative effect on sensory acceptance of the drink, even at high concentration (15%). The addition of citric pectin as soluble fiber in concentration above 1% led to an increase in pH of the drink and the formulations with this concentrations didnt reach good acceptance by the judges in the sensory evaluation