Néctar misto de umbu (Spondias tuberosa Arr. Câmera) e mangaba (Hancornia Speciosa Gomes): elaboração e avaliação da qualidade

Abstract

Resumo Objetivou-se elaborar três formulações de néctar misto de umbu e mangaba, além de avaliá-las quanto às suas características microbiológicas, sensoriais, físico-químicas e químicas. Antes da elaboração do néctar, três marcas de polpas de umbu e duas marcas de polpas de mangaba foram avaliadas físico-quimicamente (pH, acidez total titulável, sólidos solúveis totais, ratio, vitamina C) e quantificados os fenólicos totais. Escolhida a marca da polpa de cada fruta, iniciou-se a elaboração dos néctares simples (umbu ou mangaba), seguida da avaliação microbiológica e análise sensorial prévia, para encontrar a doçura ideal. Posteriormente, três formulações de néctar misto foram preparadas, sendo a formulação 1 composta por 25% umbu e 25% mangaba; a formulação 2 composta por 20% umbu e 30% mangaba, e a formulação 3 composta por 30% umbu e 20% mangaba, as quais foram avaliadas microbiológica, sensorial, físico-química e quimicamente. As amostras de néctares estavam seguras microbiologicamente. As três formulações de néctar misto apresentaram a mesma aceitabilidade, com índice de aceitação acima de 70%. Além disso, apresentaram os mesmos sólidos solúveis totais, fenólicos totais e atividade de sequestrar o radical difenil-picril-hidrazina. Contudo, a formulação 2 foi a mais indicada do ponto de vista nutricional e a formulação 3, a mais indicada para aplicação comercial.

Elaboration of mixed nectar of mango and passion fruit

“…The titratable total acidity is related to pH, since, in high quantities, it prevents the proliferation of pathogenic microorganisms, besides dispensing the use of acids (Lima et al, 2018). However, most fruits that have high acidity, have low acceptance for natural consumption.…”

“…Brazil has a prominent role in fruit growing, due to the great variety of fruits produced in all regions of the country, however, due to perishability, much of it is lost during transportation and storage (Lima, Silva, Ferreira, Nunes, & Carvalho, 2018). However, studies indicate that Brazilians consume a quantity of fruit below the values recommended by Research, Society andDevelopment, v. 9, n. 9, e299997190, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i7.7190 the World Health Organization (WHO).…”

“…A trend in the world market for fruit drinks, which has also attracted consumers, are those based on fruit blends or inclusion of functional components, because in addition to increasing the nutritional value, they still bring health benefits (Lima et al, 2018;Moura, Figueirêdo, & Queiroz, 2014;R. M. da Silva, Figueirêdo, Queiroz, & Feitosa, 2016;Zheng et al, 2017).…”

“…Mixed nectar is the drink obtained from the dilution in drinking water of the mixture of edible parts of plants, their extracts or a combination of both, and added sugars, for direct consumption, with or without acid addition (Brasil, 2003). Among these are cashew, mango and acerola (L. M. R. Silva et al, 2017) pineapple juice with fruit pulp (cupuassu, taperebá and guava) (D. C. S. Silva, Braga, Lourenço, Rodrigues, & Peixoto Joele, 2017) imbu and mangaba (Lima et al, 2018); nda c and grape (Tomaz, Ferreira, Mesquita, & Oliveira Filho, 2019); nda ca nda cai, added with fructo oligosaccharides (Jesus, Ferreira, Santos, Silva, & Carvalho, 2019); pineapple and green tea (Alvarenga, Abreu, Pereira, & Lemos, 2016). So, the mixture of different fruits has been studied in order to improve the physical, chemical and nutritional characteristics (Curi et al, 2017;Sousa et al, 2014).…”

Elaboration of Blends of Pitaya Pulps With Acerola

“…Brazil has a great diversity of fruits produced and sold nationwide, however, in parallel there is a great waste due to perishability and/or inadequate storage. It is estimated that around 50% of the volume produced is lost in the post-harvest stages, thus limiting commercialization in other markets more distant from the place of production Lima et al, 2018). the export market, providing highly compensatory economic gains, in addition to constitute an excellent source of nutrients (Fernandes, 2011).…”