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Commercial smoothies containing fruit and fermented milk: stability of quality attributes during storage

2013-02Conference object Open access
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dc.contributor.authorNunes, M.A.
dc.contributor.authorCosta, A.
dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorAlves, R.
dc.contributor.authorRocha, A.
dc.contributor.authorOliveira, M.B.P.P.
dc.date.accessioned2021-05-04T13:53:29Z
dc.date.available2021-05-04T13:53:29Z
dc.date.issued2013-02
dc.description.abstractThere is an expanding demand of consumers for natural food products that are fresh or minimally processed and convenient. Smoothies are blended beverages containing fruits, fruit purées, pulps and/or fruit juices, yoghurt or milk that preserve the desirable characteristics of fruits. The effect of processing and storage on commercial smoothies could affect quality attributes, like color and acidity, important parameters for the consumer acceptability of the product. The aim of this work was to analyze the physical and chemical properties associated with quality attributes, in different smoothie formulations available in the Portuguese market (n=16). Samples were divided into five groups, according to composition. The total titratable acidity, pH value and soluble solid content were determined using standard methods (NP EN 12147:1999, NP EN 1132:1996 and NP EN 12143:1999, respectively). The color was measured using a colorimeter, expressed in CIE units (L*, a*, b*) and converted to hue angle (h0) and chroma (C*). Analyses were performed into three moments after purchase (0, 14 and 21 days).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationNunes, M.A., Costa, A., Vinha, A.F., Alves, R., Rocha, A., Oliveira, M.B.P.P. 2013. Commercial smoothies containing fruit and fermented milk: stability of quality attributes during storage. Book of Abstrats of 6th Meeting of Young Researchers of University of Porto, p. 371. ISBN: 978-989-746-006-7pt_PT
dc.identifier.isbn978-989-746-006-7
dc.identifier.urihttp://hdl.handle.net/10284/9876
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUniversidade do Portopt_PT
dc.relation.publisherversionhttp://www.ijup.up.ptpt_PT
dc.subjectSmoothiespt_PT
dc.subjectEffect of processingpt_PT
dc.subjectEffect of storagept_PT
dc.subjectQuality attributespt_PT
dc.titleCommercial smoothies containing fruit and fermented milk: stability of quality attributes during storagept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlacePorto, Portugalpt_PT
oaire.citation.startPage371pt_PT
oaire.citation.titleBook of Abstrats of 6th Meeting of Young Researchers of University of Portopt_PT
person.familyNameMendes Ferreira da Vinha
person.givenNameAna Cristina
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.orcid0000-0002-6116-9593
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublication.latestForDiscoveryb09696c0-d5ea-4218-a5e4-63a3f6288d83

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