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BACKGROUND: Turmeric is a root with curcumin and non-curcumin derivatives that serve as antioxidants, which reduce the risk of oxidative stress-induced chronic disease. The provision of health information has shown to increase the acceptability of functional foods that impart unfamiliar flavors. PURPOSE: The purpose of this study was to evaluate the acceptability and sensory qualities of a functional beverage with fresh turmeric, and the impact of information related to the beverage's health benefits on acceptability. This study also investigated personal and psychological factors associated with food acceptance. METHODS: Antioxidant capacity (ferrous equivalents) and polyphenolic content were evaluated in a fruit-based beverage containing 0g, 7g, 14g, and 22g of fresh turmeric. Sixty-one individuals were recruited to participate in a sensory evaluation of two fruit-based beverages with and without fresh turmeric. Thirty-one participants were given health information related to the beverage and 30 participants received no health information. The degree of liking was measured on a hedonic scale and sensory attributes were measured using a Just About Right (JAR) scale. Food choice motives and demographic characteristics were measured using a Food Choice Questionnaire and demographics questionnaire. RESULTS: The development of a functional beverage with 14 grams of turmeric was considered significantly more acceptable with the provision of health information and resulted in a significant increase in antioxidant capacity and polyphenolic content. There was a significant difference in acceptability scores of the functional beverage across antioxidant interest groups and health motivation groups. / Master of Science

Orientador: Gláucia Maria Pastore / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-26T10:07:58Z (GMT). No. of bitstreams: 1 Dantas_EricaMara_D.pdf: 2161426 bytes, checksum: aba5b3802cfe09e4d134b209a2879a7c (MD5) Previous issue date: 2014 / Resumo: Considerando a necessidade de consumo de quantidade significativa de frutas e hortaliças para alcançar a ingestão diária de nutrientes e compostos bioativos, o presente estudo teve como objetivo desenvolver e caracterizar duas bebidas funcionais liofilizadas a base de frutas e hortaliças (Green Smoothies). Na composição centesimal, vitamínica e mineral, a BMFH (1) obteve os maiores valores para a maior parte das determinações, exceto para o teor de fibra alimentar, sódio, vitamina B2, vitamina C e zinco. As duas bebidas destacaram-se pelos baixos valores calóricos e por conterem alto teor de fibra alimentar, por serem fonte de vitamina A, manganês e, além disso, a BMFH (1) por ser fonte de magnésio. Em relação ao equivalente de porções de frutas e vegetais supridos no valor diário recomendado, as BMFHs apresentaram menores quantidades do que de uma porção de banana apenas para os conteúdos de magnésio e de vitaminas B6 e C e iguais em vitamina B2. Obtiveram quantidades equivalentes a 3 porções de frutas e vegetais em relação aos lipídios, fibras, manganês, fósforo e zinco, e a 4 porções em relação a carboidratos, cálcio, ferro, potássio e cobre. Quando comparadas a bebidas comerciais similares, o teor de 6 composições das duas bebidas foram maiores do que a maioria das bebidas comerciais analisadas, e menores em conteúdo 4 determinações. Entre as duas bebidas formuladas, não foram encontradas diferenças significativas para o pH, ºbrix, glicose e pectina; a % acidez titulável, sacarose, flavonoides totais e fibras solúveis foram maiores na BMFH (1); a relação ratio, frutose e fibras insolúveis foram maiores na BMFH (2); para ambas as bebidas, as maiores concentrações de mono- e dissacarídeos se deram para a sacarose, e em ambas foram identificados fruto- e maltooligossacarídeos, sendo que o primeiro foi encontrado em maior quantidade na BMFH (1) e o último em maior concentração na BMFH (2). Na avaliação da cor, não houve diferenças em relação à luminosidade, mas a BMFH (1) apresentou tonalidades mais tendentes ao verde e ao amarelo, pela maior concentração de clorofilas e de ?-caroteno. Antes da digestão in vitro, ambas as amostras apresentaram 6 dos 17 flavonoides testados, mas diferiram com a presença de outras duas na BMFH (1) e de outras 3 na BMFH (2). Foram obtidos maiores resultados de Fenóis Totais para a couve fresca e hortelã liofilizada, no teste de DPPH-trolox pelo extrato aquoso de couve fresca, na análise de TEAC e ORAC o extrato aquoso de hortelã fresca. Entre as bebidas, a amostra digerida de BMFH (1) obteve os maiores resultados de Fenóis Totais, DPPH-trolox e TEAC, e na análise de ORAC, pela amostra digerida de BMFH (2). Sugere-se uma atividade citostática muito fraca, sendo que as BMFHs são praticamente inativas para atividade antiproliferativa. Na análise de CAA, o maior resultado foi encontrado na amostra BMFH (2) antes da digestão. Comprovou-se que o processamento, armazenamento e digestão in vitro afetam a composição de flavonoides dos alimentos e os resultados de fenólicos totais e capacidade antioxidante, através da perda ou produção de alguns compostos, além de demonstrar que a eficiência da extração é dependente das condições do processo e da matriz testada / Abstract: Considering the need for consumption of significant amounts of fruits and vegetables to achieve the daily intake of nutrients and bioactive compounds, this study aimed to develop and characterize two lyophilized fruit and vegetables functional beverages (Green Smoothies). Proximate, vitamin and mineral composition, MFVD (1) obtained higher values for most determinations, except for the dietary fiber, sodium, Vitamin B2, Vitamin C and zinc. Both beverages highlighted by the low calorific values and high value of dietary fiber, and because they are sources of vitamin A and manganese and furthermore MFVD (1) to be a source of magnesium. When evaluated in relation to the equivalent servings of fruits and vegetables supplied in recommended daily value, MFVDs showed only minor amounts for the contents of magnesium and vitamins B6 and C, and equal to vitamin B2. Obtained amount equivalent to 3 portions of fruits and vegetables relative to fiber, lipids, manganese, phosphorus and zinc, and 4 servings compared to carbohydrates, calcium, iron, potassium and copper. When compared to similar commercial beverages, the amount of 6 compositions of the two beverages were higher than most commercial beverages analyzed, and lower in 4 content determinations. Between the two formulated drinks, no significant differences were found for pH, ºbrix, glucose and pectin; the titratable acidity %, sucrose, total flavonoids and soluble fiber were higher in MFVD (1); the ratio relation, fructose and insoluble fiber were higher in MFVD (2); for both drinks, the higher concentrations of mono- and disaccharides are given for sucrose, and both fruit- and maltooligosaccharides were identified, the first of which was found in greater quantities in MFVD (1) and the latest in high concentration in the MFVD (2). In the evaluation of color, there were no differences in relation to brightness, but the MFVD (1) showed more conducive to green and yellow tones, caused by the highest concentration of chlorophyll and ?-carotene. Prior to in vitro digestion, both samples showed 6 of 17 flavonoids tested, but differ in the presence other 2 in MFVD (1) and other 3 in MFVD (2). Higher total phenolic results were obtained for fresh kale and lyophilized mint, in the DPPH-trolox test by aqueous extract of fresh kale, in the analysis of TEAC and ORAC by aqueous extract of fresh mint. Between MFVDs, the digested sample of MFVD (1) obtained the highest results of Total Phenols, DPPH-trolox and TEAC, and in ORAC analysis, by the digested sample of MFVD (2). A very weak cytostatic activity is suggested, while the samples of MFVD are practically inactive for antiproliferative activity, and in CAA analysis the best result was found in the sample MFVD (2) before digestion. It was shown that the processing, storage and in vitro digestion affect the composition of flavonoids from food, total phenolic content and antioxidant capacity, through loss or production of some compounds, and demonstrate that the extraction efficiency is dependent on the process conditions and tested array / Doutorado / Ciência de Alimentos / Doutora em Ciência de Alimentos