Development of a fruit smoothie with solid albumen of green coconut

Abstract

The present study aimed to develop a mixed smoothie drink using the solid albumen of the green coconut in its composition. Smoothie formulations were prepared following an experimental design, setting the solid albumen concentration at 20% and varying the contents of the acerola (Barbados Cherry), pineapple, and coconut water pulps, which corresponded to 80% of the total mass of the product. Response parameters evaluated were vitamin C content, antioxidant capacity, and overall sensory acceptance. Ten formulations were evaluated. The ones that contained higher concentrations of acerola pulp had higher values of bioactive compounds but were not the most sensorially accepted. By means of the desirability function, a final formulation consisted of 52.8% of pineapple, 27.2% of acerola, and 20.0% of solid albumen of green coconut. This new formulation was well accepted, with a grade (score) 7 (“good”). It represents a good nutritional contribution and a source of vitamin C which can contribute to add value to a co-product of the beverage industry.

Stabilitas Suspensi Jus Kelapa Muda Terhadap Penambahan Karaginan

“…Ketika buah kelapa belum matang disebut kelapa muda dapat dipanen juga untuk diminum sebagai air kelapa dan dibuat menjadi jus kelapa muda (Teixeira, 2019)Daging kelapa muda mengandung lemak 6,44%, karbohidrat 5,46%, protein 1,49%, serta serat kasar 2,70%. Ketika daging buah dan air buah kelapa muda diblender untuk memperoleh jus kelapa muda, maka akan terbentuk jus kelapa muda yang heterogen, tidak stabil dan mudah terpisahkan.…”

Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties

“…Merr.) is a tropical fruit with a unique sweet/sour taste, widely consumed and appreciated worldwide (hUANg et al, 2014;TEIXEIRA et al, 2019). Furthermore, this fruit has a significant concentration of proteolytic enzymes, polysaccharides, ascorbic acid, and dietary fiber, which improves human health by contributing to digestion, anti-inflammatory processes, and inhibition of platelet aggregation (hUANg et al, 2014).…”