Portal de Periódicos da CAPES

Artigo Acesso aberto Produção Nacional Revisado por pares

BIBTEX RIS

USE OF MIXTURE DESIGN TO IMPROVE A TROPICAL MIXED FRUIT NECTAR

2014; UNIVERSIDADE FEDERAL DO PARANÁ; Volume: 32; Issue: 2 Linguagem: Inglês

10.5380/cep.v32i2.39044

1983-9774

Paulo Henrique Machado de Sousa, Afonso Mota Ramos, Edy Sousa de Brito, Geraldo Arraes Maia, Henriette Monteiro Cordeiro de Azeredo, Giovana Matias do Prado, Maria Leônia da Costa Gonzaga,

Postharvest Quality and Shelf Life Management

This study aimed to develop beverages of mixed nectars of tropicalfruits and to determine the best accepted formulation. The pureeblend contents were: cashew apple (12.25-21.00 g 100 g-1); acerola(1.75-10.50 g 100 g-1); and mango (12.25-21.00 g 100 g-1), varyingaccording to a mixture design. The evaluated responses were basedon physicochemical, chemical and sensorial determinations. Themodels for antioxidant activity, overall acceptance, ascorbic acidcontent, phenolic content and viscosity were statistically signifi cant(P ≤ 0.05). The formulation with 12.25 g of cashew apple puree100 g-1, 21.00 g of mango puree 100 g-1 and 1.75 g of acerola puree100 g-1 was the best accepted by the tasters. Mango and cashewapple purees must be present in a greater proportion in the mixture,since they have high fl avour acceptance. The antioxidant activity ofmixed nectars was most increased by acerola, followed by cashewapple. A high correlation was observed between antioxidant activityand acerola puree content and there was also a high correlationbetween antioxidant activity and both ascorbic acid and total phenoliccontents.