Produção Nacional
Revisado por pares
Avaliação da estabilidade de bebida mista elaborada com água de coco e suco de maracujá
2006; Editora da Universidade Estadual de Maringá (Eduem); Volume: 28; Issue: 2 Linguagem: Inglês
10.4025/actascitechnol.v28i2.1193
ISSN1807-8664
AutoresGeraldo Arraes Maia, Fernanda Vanessa Gomes da Silva, Paulo Henrique Machado de Sousa, Andréa da Silva Lima, José Maria Correia da Costa, Evânia Altina Teixeira de Figueiredo,
Tópico(s)Agricultural and Food Sciences
ResumoThe objective of this work was to study the stability of a beverage formulated from passion fruit juice and coconut water, throughout 180 days of storage at room temperature. The beverage was prepared blending 20% passion fruit juice and 80% coconut water and sugar up to 13 oBrix, heat processed at 90°C for 60s and packed in cleaned pasteurized bottles. Physicochemical, microbiological and sensory analyses of the beverage were performed initially (time zero) and during six months of storage at room temperature (about 25°C) in triplicate. The beverage presented good stability regarding pH, soluble solids, acidity and color. Vitamin C and sugar contents changed significantly throughout storage time. The products were microbiologically safe during storage. The product presented good sensory acceptance, which suggests its potential for market
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