Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE
Abstract This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE. The fruits, in maturation stages 4 (mature) and 5 (senesc...
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Sociedade Brasileira de Fruticultura
2018-02-01
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Series: | Revista Brasileira de Fruticultura |
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Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000100901&lng=en&tlng=en |
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author | Lidiane Medeiros Freitas Azevedo Eliseu Marlônio Pereira de Lucena Oriel Herrera Bonilla Márcia Régia Souza da Silveira Antenor Silva Júnior |
author_facet | Lidiane Medeiros Freitas Azevedo Eliseu Marlônio Pereira de Lucena Oriel Herrera Bonilla Márcia Régia Souza da Silveira Antenor Silva Júnior |
author_sort | Lidiane Medeiros Freitas Azevedo |
collection | DOAJ |
description | Abstract This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE. The fruits, in maturation stages 4 (mature) and 5 (senescent), were collected in the Botanical Garden of São Gonçalo, in São Gonçalo do Amarante-CE. Initially, the fruits of manipuça were processed and to obtain the jelly five formulations were proposed (treatments) containing different proportions of water and pulp (4:1-F1; 4:2-F2, 4:3-F3: 4:4-F4; and 4:5-F5), which then they were subjected to physicochemical analysis (total soluble solids-TSS; total titratable acidity-TTA; pH; TSS/TTA ratio-SAR; vitamin C-CV; total soluble sugar-TSSu, reducing sugar-RS and non-reducing sugars-NRS), microbiological (coliforms at 35°C-CF) and sensory (aroma-A; color-C; appearance-AP; flavor-F; texture-T; and the purchaser intends-PI). We used the Assistat program in statistical analyzes. The results showed the following variation in the five formulations: TSS (°Brix) - 72 (F1) to 85.12 (F5); TTA (%) - 0.95 (F1) to 0.54 (F5); pH - 4.09 (F1) to 4.30 (F5); SAR - 75.22 (F1) to 156.20 (F5); CV (mg / 100g) - 7.40 (F2) to 14.19 (F5); TS (%) - 63.97 (F1) to 79.73 (F5); RS (%) - 44.53 (F2) to 66.98 (F5); NRS (%) - 12.47 (F1) to 32.98 (F4); absence of CF; for A, C, AP, F and T, F5 was greater than F2, F3, F4 and equals to F1; and for PI, F5 was superior to all. In conclusion: the F5 is sweeter and less acidic, however, the F1 is less sweet and more acidic; the F5 obtained greater acceptance among students, so this is the ideal formulation to use as an alternative to school meals for primary school students from public schools in Fortaleza-CE. |
first_indexed | 2024-12-23T13:18:18Z |
format | Article |
id | doaj.art-c22208ce68724daca7911a02bf0712c2 |
institution | Directory Open Access Journal |
issn | 1806-9967 |
language | English |
last_indexed | 2024-12-23T13:18:18Z |
publishDate | 2018-02-01 |
publisher | Sociedade Brasileira de Fruticultura |
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series | Revista Brasileira de Fruticultura |
spelling | doaj.art-c22208ce68724daca7911a02bf0712c22022-12-21T17:45:32ZengSociedade Brasileira de FruticulturaRevista Brasileira de Fruticultura1806-99672018-02-0140110.1590/0100-29452018728S0100-29452018000100901Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CELidiane Medeiros Freitas AzevedoEliseu Marlônio Pereira de LucenaOriel Herrera BonillaMárcia Régia Souza da SilveiraAntenor Silva JúniorAbstract This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE. The fruits, in maturation stages 4 (mature) and 5 (senescent), were collected in the Botanical Garden of São Gonçalo, in São Gonçalo do Amarante-CE. Initially, the fruits of manipuça were processed and to obtain the jelly five formulations were proposed (treatments) containing different proportions of water and pulp (4:1-F1; 4:2-F2, 4:3-F3: 4:4-F4; and 4:5-F5), which then they were subjected to physicochemical analysis (total soluble solids-TSS; total titratable acidity-TTA; pH; TSS/TTA ratio-SAR; vitamin C-CV; total soluble sugar-TSSu, reducing sugar-RS and non-reducing sugars-NRS), microbiological (coliforms at 35°C-CF) and sensory (aroma-A; color-C; appearance-AP; flavor-F; texture-T; and the purchaser intends-PI). We used the Assistat program in statistical analyzes. The results showed the following variation in the five formulations: TSS (°Brix) - 72 (F1) to 85.12 (F5); TTA (%) - 0.95 (F1) to 0.54 (F5); pH - 4.09 (F1) to 4.30 (F5); SAR - 75.22 (F1) to 156.20 (F5); CV (mg / 100g) - 7.40 (F2) to 14.19 (F5); TS (%) - 63.97 (F1) to 79.73 (F5); RS (%) - 44.53 (F2) to 66.98 (F5); NRS (%) - 12.47 (F1) to 32.98 (F4); absence of CF; for A, C, AP, F and T, F5 was greater than F2, F3, F4 and equals to F1; and for PI, F5 was superior to all. In conclusion: the F5 is sweeter and less acidic, however, the F1 is less sweet and more acidic; the F5 obtained greater acceptance among students, so this is the ideal formulation to use as an alternative to school meals for primary school students from public schools in Fortaleza-CE.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000100901&lng=en&tlng=enMouriri cearensisRestinga fruitexploitationprocessingfood technology |
spellingShingle | Lidiane Medeiros Freitas Azevedo Eliseu Marlônio Pereira de Lucena Oriel Herrera Bonilla Márcia Régia Souza da Silveira Antenor Silva Júnior Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE Revista Brasileira de Fruticultura Mouriri cearensis Restinga fruit exploitation processing food technology |
title | Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE |
title_full | Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE |
title_fullStr | Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE |
title_full_unstemmed | Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE |
title_short | Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE |
title_sort | physical chemical microbiological and sensory carachterization of manipuca jellies for municipal school meals of fortaleza ce |
topic | Mouriri cearensis Restinga fruit exploitation processing food technology |
url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000100901&lng=en&tlng=en |
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