RESUMO O Kombucha é uma bebida resultante da fermentação de chá com açúcar por bactérias e leveduras presentes em uma membrana celulósica denominada de SCOBY. O objetivo do trabalho foi desenvolver e avaliar uma bebida Kombucha à base de chá de Hibisco. Os parâmetros de processo (tempo, temperatura e quantidade de SCOBY) foram determinados utilizando-se um planejamento experimental. Foi avaliada a capacidade antioxidante (DPPH, compostos fenólicos, flavonoides e antocianinas). Também, foram realizadas as análises (pH, acidez, sólidos solúveis totais e cor instrumental). Os resultados obtidos foram tratados estatisticamente por meio da Análise de Variância (ANOVA) e comparadas pelo teste de Tukey com nível de significância de 5% (p ≤ 0,05). A melhor formulação foi definida levando em consideração o teor antioxidante (DPPH), sendo esta a condição dos parâmetros mínimos para as três variáveis do planejamento: tempo de 2 dias; temperatura de 18
This work aimed to analyze cagaita nectar subjected to different thermal and non-thermal treatments regarding its quality over 30 days of storage (5°C). Ultra (U) and thermosonication (T) were the techniques used for 30 and 60 minutes of processing samples. These techniques proved to be effective to preserve physicochemical quality, regarding rheology and texture, since ultra and thermosonicated samples had their consistency increased when compared to the pasteurized sample over 30 days, a desirable factor for a fruit nectar. Samples treated more intensely with ultrasound and temperature (Pasteurized, U 25°C/60 min and T 60°C/ 30 min) showed higher soluble solids content. The sample U 25°C/60 min increased its brightness, reduced its firmness and also its consistency after 30 storage days. For all samples there was an increase in carotenoids content and a maintenance of viscosity and cohesiveness (texture) over 30 days, thus indicating that the used treatments can be feasible instead of pasteurization, maintaining the shelf life of cagaita nectar in the time evaluated.
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