Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage

Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage

Abstract This study aimed to evaluate the physicochemical composition, color and sensory acceptance of low-fat açaí and cupuaçu nectar, as well as changes in these parameters during storage. Nectars were prepared with açaí pulp previously defatted by centrifugation on a pilot scale. The study consis...

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Bibliographic Details
Main Authors: Eneide Taumaturgo Macambira Braga FERNANDES, Vlayrton Tomé MACIEL, Maria Luzenira de SOUZA, Cydia de Menezes FURTADO, Lucia Helena de Oliveira WADT, Clarissa Reschke da CUNHA
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016-01-01
Series:Food Science and Technology
Subjects:
Euterpe precatoria
nectar
low fat
sensory acceptance
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005013106&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005013106&lng=en&tlng=en

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