Desenvolvimento de nÃctares mistos à base de caju (Anacardium occidentale L) e aÃaà (Euterpe oleracea Mart.) / Development of mixed nectar based on cashew (Anarcadium occidentalle L) and aÃaà (Euterpe oleracea Mart.)
AUTOR(ES)
Analia Maria Pinheiro
FONTE
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia
DATA DE PUBLICAÇÃO
12/03/2008
RESUMO
The sector of beverages is increasing in recent years. In the majority of countries the statistical data show increasing consumption per capita and global. These values are more expressive when are related to beverage obtained from fruits, due to the fact that they constitute important source of vitamins and minerals for the human diet besides as possessing flavors. The northeast and north regions of Brazil occupy important place due large cultivation of the fruits particularly tropical and sub-tropical fruits. Therefore it can be said still there is very little initiative for exploration of this potential including the obtaining of nectars. This study had the purpose to develop mixed nectar based on cashew apple juice and acai pulp, through an experimental model of 22 where the variables were percentage of aÃaà pulp (20 to 80%) and percentage of cashew juice (20 to 80 %) and total pulp percentage (30 to 60%). The amount of total soluble solids contents was fixed at 11ÂBrix. The eleven formulations were submitted to sensorial analysis of global impression, appearance, flavor and buying intention, performed by 70 non trained panelists. The best formulation selected through the responses given by the panelists, with the help of statistical analysis of surface response methodology was that 30% of total pulp content, being 54.2% aÃaà pulp and 45.8% cashew apple juice. The nectars were packed in glass and PET bottles. The results of chemical and physicochemical analysis donât presented significant interaction (p >0.05) between packaging and storage time, except for the total sugars that presented significant interaction (p <0.05). The microbiological results were satisfactory for coliforms (35  C and 45  C) and Salmonella sp. There were no significant interaction (p >0.05) between packaging (PET and glass) and storage time (zero and 30 days) to the sensory attributes of appearance, taste and overall impression and to intention to purchase.
ASSUNTO(S)
tecnologia de alimentos superfÃcie de resposta bebida mista fÃsico-quÃmica e embalagens surface response methodology mix beverage physic-chemical e packaging
ACESSO AO ARTIGO
http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=2114Documentos Relacionados
- ObtenÃÃo de suco clarificado de aÃaà (Euterpe oleracea Mart.) com utilizaÃÃo de pectinas e quitosana
- Characterization physicochemical and chemical characterization and study of the enzymatic dark pigment in products derived from aÃaà (Euterpe oleracea Mart.)
- Efeito do processamento sobre caracterÃsticas de qualidade do suco de caju (Anacardium occidentale L.).
- Conservação de sementes de açaí (Euterpe oleracea Mart.)
- Produção de bioetanol a partir de pedúnculo de caju (Anacardium occidentale L.) por fermentação submersa
