Otimização e avaliação sensorial de geleia de guabiroba com prebiótico

O objetivo deste trabalho foi otimizar formulações de geleia de guabiroba (Campomanesia xanthocarpa), com uso de um delineamento composto central (CCD), para avaliar a adição de pectina (P), ácido cítrico (AC) e fruto-oligossacarídeos (FOS). As respostas foram pH, acidez titulável e dureza. O CCD mostrou que AC e FOS foram significativos quanto à acidez, e P foi significativo quanto à dureza da geleia. As formulações otimizadas foram F2 (0% FOS, 0.5% P e 1.5% AC), F6 (15% FOS, 0.5% P e 1.5% AC) e F9 (7.5% FOS, 1% P e 1% AC), as quais foram submetidas às análises de composição química e sensoriais. Não se observaram diferenças entre as amostras de geleia quanto a cinzas, proteínas e lipídios. A geleia de guabiroba apresentou no mínimo 35% dos compostos bioativos (carotenoides, ácido ascórbico e compostos fenólicos) originais dos frutos, mesmo após o processamento térmico. A formulação F9 com 7,5% de FOS é a que apresenta os melhores parâmetros de sabor, impressão geral e intenção de compra.

Termos para indexação:
Campomanesia xanthocarpa; delineamento composto central; fruto-oligossacarídeos; frutas nativas

Autoria

Eduardo Leonarski

Universidade Federal da Fronteira Sul, Campus Laranjeiras do Sul, Engenharia de Alimentos, CEP 85301-970 Laranjeiras do Sul, PR, Brazil. E-mail: eduardoleonarski@gmail.com, naiarareis.nobre@gmail.com, larissabertan@gmail.com, vania_vzp@hotmail.comUniversidade Federal da Fronteira SulBrazilLaranjeiras do Sul, PR, Brazil Universidade Federal da Fronteira Sul, Campus Laranjeiras do Sul, Engenharia de Alimentos, CEP 85301-970 Laranjeiras do Sul, PR, Brazil. E-mail: eduardoleonarski@gmail.com, naiarareis.nobre@gmail.com, larissabertan@gmail.com, vania_vzp@hotmail.com

http://orcid.org/0000-0001-6392-8322

Naiara Nobre dos Reis

http://orcid.org/0000-0003-0663-8868

Larissa Canhadas Bertan

http://orcid.org/0000-0003-1072-5171

Vânia Zanella Pinto ^**Corresponding author: vania_vzp@hotmail.com

http://orcid.org/0000-0002-7081-5446

*Corresponding author: vania_vzp@hotmail.com

SCIMAGO INSTITUTIONS RANKINGS

Figuras | Tabelas | Fórmulas

Figuras (3)
Tabelas (5)
Fórmulas (7)

Thumbnail

Figure 1.
pH response surfaces of guabiroba (Campomanesia xanthocarpa) jams: A, as a function of fructo-oligosaccharides (FOS) and citric acid concentrations, setting pectin (1%); B, as a function of pectin and citric acid concentration, setting FOS (7.5%).

Thumbnail

Figure 2.
Titratable acidity response surface of guabiroba (Campomanesia xanthocarpa) jams: A, as a function of fructo-oligosaccharides (FOS) and citric acid concentration, setting pectin (1%); B, as a function pectin and citric acid concentration, setting FOS (7.5%).

Thumbnail

Figure 3.
Hardness-response surface of guabiroba (Campomanesia xanthocarpa) jams: A, as a function of fructo-oligosaccharides (FOS) and pectin concentration, setting citric acid (1%); B, as a function of pectin and citric acid concentration, setting FOS (7.5%).

Thumbnail

Table 1.
Concentration of sucrose/fructo-oligosaccharides (S/FOS), pectin, and citric acid used to produce guabiroba (Campomanesia xanthocarpa) jams.

Thumbnail

Table 2.
Central composite rotational design 2³ factorial, with coded and real values of independent variables sucrose/fructo-oligosaccharides (S/FOS), pectin (P), and citric acid (CA).

Thumbnail

Table 3.
Physicochemical characteristics of guabiroba (Campomanesia xanthocarpa) jam, in the experimental formulations F2, F6, and F9⁽¹⁾.

Thumbnail

Table 4.
Total carotenoids, ascorbic acid, and phenolic compounds from guabiroba (Campomanesia xanthocarpa) fruit pulp and jams, in the experimental formulations F2, F6, and F9⁽¹⁾.

Thumbnail

Table 5.
Sensory attributes from the experimental runs F2, F6, and F9 guabiroba (Campomanesia xanthocarpa) jams, in the experimental formulations F2, F6, and F9⁽¹⁾.

(1)

(2)

(3)

(5)

(6)

Figure 1. pH response surfaces of guabiroba (Campomanesia xanthocarpa) jams: A, as a function of fructo-oligosaccharides (FOS) and citric acid concentrations, setting pectin (1%); B, as a function of pectin and citric acid concentration, setting FOS (7.5%).

Figure 2. Titratable acidity response surface of guabiroba (Campomanesia xanthocarpa) jams: A, as a function of fructo-oligosaccharides (FOS) and citric acid concentration, setting pectin (1%); B, as a function pectin and citric acid concentration, setting FOS (7.5%).

Figure 3. Hardness-response surface of guabiroba (Campomanesia xanthocarpa) jams: A, as a function of fructo-oligosaccharides (FOS) and pectin concentration, setting citric acid (1%); B, as a function of pectin and citric acid concentration, setting FOS (7.5%).

Table 1. Concentration of sucrose/fructo-oligosaccharides (S/FOS), pectin, and citric acid used to produce guabiroba (Campomanesia xanthocarpa) jams.

Independent variable	Level
Independent variable	-1	0	1
S/FOS (%)	50/0	42.5/7.5	35/15
Citric acid (%)	0.5	1.0	1.5
Pectin (%)	0.5	1.0	1.5

Table 2. Central composite rotational design 2³ factorial, with coded and real values of independent variables sucrose/fructo-oligosaccharides (S/FOS), pectin (P), and citric acid (CA).

Run	Coded			Real (%)
Run	X₁	X₂	X₃	FOS	P	CA
F1	-1	-1	-1	50/0	0.5	0.5
F2	-1	-1	+1	50/0	0.5	1.5
F3	-1	+1	-1	50/0	1.5	0.5
F4	-1	+1	+1	50/0	1.5	1.5
F5	+1	-1	-1	35/15	0.5	0.5
F6	+1	-1	+1	35/15	0.5	1.5
F7	+1	+1	-1	35/15	1.5	0.5
F8	+1	+1	+1	35/15	1.5	1.5
F9	0	0	0	42.5/7.5	1.0	1.0
F10	0	0	0	42.5/7.5	1.0	1.0
F11	0	0	0	42.5/7.5	1.0	1.0

Table 3. Physicochemical characteristics of guabiroba (Campomanesia xanthocarpa) jam, in the experimental formulations F2, F6, and F9⁽¹⁾.

Trait	Formulation⁽²⁾
Trait	F2	F6	F9
Water activity	0.83±0.00a	0.84±0.00a	0.86±0.01a
pH	2.84±0.01b	2.84±0.01b	3.24±0.00a
Titratable acidity (g 100^-1 g)	2.07±0.03a	2.06±0.02a	1.45±0.01b
Soluble solids (ºBrix)	66.3±0.50a	67.4±0.16a	65.2±0.48a
Lightness (L*)	30.7±1.15a	32.8±0.42a	33.5±0.48a
Croma (c*)	16.1±0.51a	18.9±1.31a	19.7±0.47a
Hue angle (°)	62.7±0.56b	61.7±1.40b	66.9±0.49a
Moisture (%)	31.1±1.39b	32.71±0.14b	36.12±0.21a
Ashes (%)	0.45±0.06a	0.43±0.09a	0.35±0.11a
Protein (%)	0.72±0.03a	0.65±0.01b	0.59±0.01b
Lipids (%)	0.58±0.10a	0.57±0.05a	0.56±0.09a
Total carbohydrates (%)	67.15±1.37a	65.64±0.25a	62.38±0.19b
SRG (%)	26.68±0.40b	30.80±0.99a	27.73±0.60b

⁽¹⁾
Means followed by equal letters do not differ, by the Tukey’s test, at 5% probability. ⁽²⁾F2, 0% FOS, 1.5% citric acid, and 0.5% pectin; F6, 15% FOS, 1.5% citric acid, and 0.5% pectin; and F9, 7.5% FOS, 1.0% citric acid, and 1.0% pectin. SRG, reducing sugars in glucose.

Table 4. Total carotenoids, ascorbic acid, and phenolic compounds from guabiroba (Campomanesia xanthocarpa) fruit pulp and jams, in the experimental formulations F2, F6, and F9⁽¹⁾.

Component	Guabiroba pulp	Formulation⁽²⁾
Component	Guabiroba pulp	F2	F6	F9
Total carotenoids (μg β-carotene g^-1)	116.55±1.33a	47.93±2.33bc	51.31±2.61b	43.76±1.90c
Ascorbic acid (mg ascorbic acid 100g^-1)	565.73±7.80a	203.97±10b	212.65±12b	200.37±5.49b
Total phenolic compound (mg GAE 100g^-1)⁽¹⁾	752.3±1.92a	506.45±4.57b	511.96±2.1b	466.76±3.95c

⁽¹⁾
Means followed by equal letters do not differ, by the Tukey’s test, at 5% probability. ⁽²⁾F2, 0% FOS, 1.5% citric acid, and 0.5% pectin; F6, 15% FOS, 1.5% citric acid, and 0.5% pectin; and F9, 7.5% FOS, 1.0% citric acid, and 1.0% pectin. GAE, gallic acid equivalent.

Table 5. Sensory attributes from the experimental runs F2, F6, and F9 guabiroba (Campomanesia xanthocarpa) jams, in the experimental formulations F2, F6, and F9⁽¹⁾.

Formulation⁽²⁾	Color	Flavor	Texture	Aroma	Overall impression	Purchase intention
F2	7.38±1.29a	6.29±1.88b	7.24±1.29a	6.83±1.59a	6.93±1.61ab	3.35±1.12b
F6	7.36±1.30a	5.93±2.06b	6.91±1.47a	6.89±1.63a	6.48±1.91b	2.90±1.22c
F9	7.34±1.28a	7.10±1.62a	7.18±1.42a	7.00±1.50a	7.20±1.42a	3.69±1.07a

⁽¹⁾
Means followed by equal letters do not differ, by the Tukey’s test, at 5% probability. ⁽²⁾F2, 0% FOS, 1.5% citric acid, and 0.5% pectin; F6, 15% FOS, 1.5% citric acid, and 0.5% pectin; and F9, 7.5% FOS, 1.0% citric acid, and 1.0% pectin.

Y = x_{1} A; x_{2} B + x_{3} C; x_{12} A B + x_{13} B C \dots; x_{n} + ε,

(1)

p H = 3.7175 + 0.0369 \times F O S - 0.0024 \times F O S^{2} - 0.5933 \times C A - 0.0017 \times 1 \times F O S + 0.0009 \times F O S \times C A + 0.0550 \times 1 \times C A

(2)

p H = 3.7175 - 0.0733 \times P - 0.5933 \times C A - 0.0017 \times 7.5 \times P + 0.0009 \times 7.5 \times C A + 0.0550 \times P \times C A

(3)

T A = 0.1878 + 0.0084 \times F O S + 0.0002 \times F O S^{2} + 1.3073 \times C A - 0.0052 \times F O S \times C A - 0.0034 \times 1 \times F O S - 0.2192 \times 1 \times C A

T A = 0.1878 + 1.307 \times C A + 0.2318 \times P - 0.0052 \times 7.5 \times C A - 0.0033 \times 7.5 \times P - 0.2192 \times C A \times P

(5)

Hardness = - 34.8986 - 0.3539 \times F O S + 0.1586 \times F O S^{2} + 79.2085 \times P - 0.0973 \times F O S \times P - 1.2483 \times 1 \times F O S - 29.6025 \times 1 \times P

(6)

Hardness = - 34.8986 + 79.2085 \times P + 25.4620 \times C A - 0.0973 \times 7.5 \times P - 1.2483 \times 7.5 \times C A - 29.6025 \times P \times C A

Como citar

copiar

Embrapa Secretaria de Pesquisa e Desenvolvimento; Pesquisa Agropecuária Brasileira Caixa Postal 040315, 70770-901 Brasília DF Brazil, Tel. +55 61 3448-1813, Fax +55 61 3340-5483 - Brasília - DF - Brazil
E-mail: pab@embrapa.br

Acompanhe os números deste periódico no seu leitor de RSS

Versão para download de PDF

PDF

Inglês

Versões e tradução automática

Versão original do texto

English

Tradução automática

Google Translator
Microsoft Translator

Como citar

RIS

BIBTEX

Outros formatos de citação e exportação:

SciELO - Scientific Electronic Library Online
Rua Dr. Diogo de Faria, 1087 – 9º andar – Vila Clementino 04037-003 São Paulo/SP - Brasil
E-mail: scielo@scielo.org

Leia a Declaração de Acesso Aberto

Métricas

Otimização e avaliação sensorial de geleia de guabiroba com prebiótico

PlumX

Mensagem

[1] *Corresponding author: vania_vzp@hotmail.com