Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

Abstract

On the present study a banana, strawberry and juçara smoothie was developed using an experimental mixture design. The juçara proportion was kept constant while the banana:strawberry ratio varied and the main responses were the sensory acceptability and the antioxidant capacity. From five formulations, only the one with the highest percentage of strawberry was rejected, most likely due to its lower sugar content and higher acidity. On general, panelists chose the sweeter formulations, which were those with a higher percentage of banana. Relating to the consistency, the best formulation was the one containing the same proportion of strawberry and banana pulp, which provided a better flow to the product. Additionally, this sample showed intermediate values of phenolic compounds and antioxidant capacity, as well as desirable physicochemical characteristics. On spite of being possible to obtain four formulations with good sensory acceptance, the one with equal amounts of banana and strawberry pulp is highlighted due to its antioxidant capacity and sensory characteristics, statistically corroborated by the desirability function.Keywords: anthocyanins; Euterpe edulis; mixture experimental design; functional food; juice.Practical Application: This study may contribute to increase the added-value of juçara fruit and the availability of a healthy product for consumers.

In vitro gastrointestinal evaluation of a juçara-based smoothie: effect of processing on phenolic compounds bioaccessibility

“…Smoothie formulated with juçara (20%), banana (40%) and strawberry (40%) pulps was standardized in a pilot blender. This product was developed according to Ribeiro et al (2018a), which defined the formulation based on an experimental design where sensory acceptance and antioxidant capacity of the smoothie were the main response parameters. After mixing, the smoothie was homogenized in an APV homogenizer (Gaulin, USA) at 60 MPa (control).…”

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

“…sinensis), and roasted mate (Ilex paraguariensis) optimizing the antioxidant and antiproliferative activity of beverages [25,64]. As well as other formulated beverages, such as the development of banana, strawberry, and juçara smoothie [62], carbonated soft drinks formulated based on tagatose, sucrose, and stevia [59,61], coffee [60,63], peanut drink [58], and soursop [65] beverage formulation. Among the applications of MDs in several beverages, we highlight the authors' attempt to achieve improvements in sensory parameters, antioxidant, physical and chemical properties, and rheological of beverages.…”

Stability evaluation of juçara, banana and strawberry pasteurized smoothie during storage

“…The pulps were combined taking into account the composition and impact of each fruit for the formulation of a product without the addition of sugar, acids or preservatives, as reported by Ribeiro et al (2018). All pulps were stored at -18 °C until the experiments were performed.…”

“…Following the market trends, which demand practical and healthy foods and drinks, a juçara, banana and strawberry smoothie with good sensory acceptability and relevant phenolic compounds contents was developed. The juçara fruit has a high content of bioactive compounds, mainly anthocyanins, which contributes to the antioxidant capacity of the formulation (Ribeiro et al, 2018). The banana contains carbohydrates, vitamins, minerals and a small fraction of phenolic compounds, being widely used in the formulation of juices due to its sweet taste and consistency (Aurore et al, 2009).…”