{"corpus_id":98132854,"paper_sha":"f2eaeda6c1e3dfeb0f14a287aad653f38c14eb95","doi":"10.1590/S0100-29452012000400024","arxiv_id":null,"pmid":null,"pmcid":null,"mag_id":2164052577,"dblp_id":null,"acl_id":null,"title":"Caracterização fisico-química e sensorial de geleia de mamão com araçá-boi","year":2012,"publication_date":"2012-12-01","venue":"","journal":{"name":"Revista Brasileira De Fruticultura","pages":"1154-1164","volume":"34"},"journal_issn":null,"journal_title":null,"publication_types":[],"pubmed_pub_types":null,"s2_fields_of_study":["Agricultural and Food Sciences","Chemistry"],"reference_count":12,"citation_count":20,"influential_citation_count":2,"is_open_access":true,"arxiv_categories":null,"arxiv_license":null,"arxiv_journal_ref":null,"mesh_headings":null,"chemicals":null,"comments_corrections":null,"source_flags":1,"s2_open_access_pdf_url":"https://www.scielo.br/j/rbf/a/DDpnBTPHXhMZzbQNp7yJQjK/?lang=pt&format=pdf","s2_open_access_landing_url":"https://www.semanticscholar.org/paper/f2eaeda6c1e3dfeb0f14a287aad653f38c14eb95","s2_open_access_license":"CCBY","s2_open_access_status":"GOLD","pmc_open_access_pdf_url":null,"pmc_open_access_landing_url":null,"pmc_open_access_license":null,"pmc_open_access_status":null,"unpaywall_open_access_pdf_url":null,"unpaywall_open_access_landing_url":null,"unpaywall_open_access_license":null,"unpaywall_open_access_status":null,"abstract":"Four formulations of jelly were prepared with the following proportions of papaya (Carica papaya) (P) and araca-boi (Eugenia stipitata) (AB): F1 (70% P: 30% AB), F2 (60% P: 40% AB), F3 (40% P: 60% AB) and F4 (30% P: 70% AB). Each formulation showed a final proportion of pulp and sugar of 1:1, 0.5% of pectin and 65 oBrix of soluble solids content. The jellies were analyzed by the physicochemical and sensorial characteristics (acceptance and preference). The sensorial acceptance was performed by 50 consumers using a 7-point hedonic scale, evaluating the following attributes: general appearance, color, aroma, flavor and texture.The titratable acidity presented variation from 0.77 to 1.72 citric acid 100 g-1. These values are in according to the values recommended to different fruit jellies. The greatest content of reducing sugar was found in the F4 formulation. The formulations presented acceptance index of 90% for the appearance, color, flavor and texture, attributes. The F1 and F2 formulations, which contain less araca boi pulp content, presented the greater acceptance index to the color and flavor attributes; however, according to the preference mapping methodology the F1 formulation was pointed as the most acceptable for all the attributes evaluated and it presented high purchase intent score by the consumers, being indicated for the processing and consumption.","claims":[{"public_id":"cl_29f1e3ee4aa072b8cc50086feb3c922e","status":"active","text":"All formulations achieved a 90% acceptance index for appearance, color, flavor, and texture.","confidence":0.97,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_29f1e3ee4aa072b8cc50086feb3c922e"},{"public_id":"cl_565fd32fe7f8391844d1b5cbb387010c","status":"active","text":"Formulations F1 and F2, with lower araçá-boi pulp content, obtained higher acceptance for color and flavor, and preference mapping identified F1 as the most acceptable overall with high purchase intent.","confidence":0.96,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_565fd32fe7f8391844d1b5cbb387010c"},{"public_id":"cl_c7b884462691a0fae4cf08bb5a5bad0b","status":"active","text":"Four papaya–araçá-boi jelly formulations were prepared with different pulp ratios and standardized to a 1:1 pulp-to-sugar proportion, 0.5% pectin, and 65 °Brix soluble solids.","confidence":0.99,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_c7b884462691a0fae4cf08bb5a5bad0b"},{"public_id":"cl_7dc7ee1161fa60d0759934424441b193","status":"active","text":"The highest reducing sugar content occurred in formulation F4, which had the greatest araçá-boi pulp proportion.","confidence":0.92,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_7dc7ee1161fa60d0759934424441b193"},{"public_id":"cl_7c25f6b7a9542c93fba58872fc4a027b","status":"active","text":"Titratable acidity ranged from 0.77 to 1.72 g citric acid per 100 g across the formulations, and the values were within the recommended range for fruit jellies.","confidence":0.95,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_7c25f6b7a9542c93fba58872fc4a027b"}],"concepts":[{"public_id":"co_05e54af251d4619005359217eec54660","status":"active","name":"F4 formulation","description":"The jelly formulation containing 30% papaya and 70% araçá-boi pulp.","types":["experimental 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