| dc.contributor | | en-US |
| dc.creator | Andrade, Amanda Cristina | |
| dc.creator | Ferreira Rodrigues, Jéssica | |
| dc.creator | Lima de Oliveira, João Paulo | |
| dc.creator | Pereira Natividade, Mariana Mirelle | |
| dc.creator | Carvalho Bastos, Sabrina | |
| dc.date | 2019-12-31 | |
| dc.date.accessioned | 2022-12-07T19:25:42Z | |
| dc.date.available | 2022-12-07T19:25:42Z | |
| dc.identifier | https://periodicos.utfpr.edu.br/rebrapa/article/view/11024 | |
| dc.identifier | 10.3895/rebrapa.v10n1.11024 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/5313721 | |
| dc.description | Due to the possibility of adding yams to beverages, it is believed that the yam added to the whole grape juice will make it even more nutritious by raising the content of vitamins, minerals, and mainly antioxidant compounds, besides possibly obtaining a more creamy juice, i.e., with innovative technological characteristics. Therefore, the present study aimed to evaluate the effect of the addition of different yam concentrations on the sensory characteristics of whole grape juice. Juice formulations were evaluated through acceptance tests with 75 consumers. Two analyses were performed to evaluate the impact of the product health benefits information on the consumer acceptance. Based on the results of the sensory analysis, it can be concluded that it is possible to add up to 15% of yam in the whole grape juice without depreciating its sensory quality. This addition of yam to the juice can contribute favorably with the nutritional value of this beverage and hence with its sensory acceptance by the consumer. It was possible to observe that information and health concern by consumers contributed to increasing the product acceptability, however, the sensory properties are decisive to elaborate a new product. | en-US |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.publisher | Universidade Tecnológica Federal do Paraná (UTFPR) | pt-BR |
| dc.relation | https://periodicos.utfpr.edu.br/rebrapa/article/view/11024/pdf | |
| dc.relation | https://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/11024/1487 | |
| dc.relation | https://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/11024/1637 | |
| dc.relation | https://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/11024/1638 | |
| dc.relation | https://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/11024/1641 | |
| dc.rights | Direitos autorais 2020 CC-BY | pt-BR |
| dc.rights | http://creativecommons.org/licenses/by/4.0 | pt-BR |
| dc.source | Brazilian Journal of Food Research; v. 10, n. 1 (2019); 107-116 | en-US |
| dc.source | Brazilian Journal of Food Research; v. 10, n. 1 (2019); 107-116 | pt-BR |
| dc.source | 2448-3184 | |
| dc.source | 10.3895/rebrapa.v10n1 | |
| dc.subject | Nutrição; Dietética; Análise Nutricional de População | en-US |
| dc.subject | Grape juice; health information; yam; beverages | en-US |
| dc.title | Sensory optimization of whole grape juice with added yam | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | | pt-BR |
