OBTENÇÃO DE BEBIDA A PARTIR DE SUCO DE CAJU (Anacardium occidentale, L.) E EXTRATO DE GUARANÁ (Paullinia cupana sorbilis Mart. Ducke)

Soares, Liliana Costa; Oliveira, Gerardo Sérgio Francelino de; Maia, Geraldo Arraes; Monteiro, José Carlos Sabino; Silva, Antenor

doi:10.1590/s0100-29452001000200038

Cited by 7 publications

(6 citation statements)

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“…This is a vast field to be explored scientifically by the beverage industry, sector that has registered annual growth. Several studies on mixtures of tropical fruit juices have been carried out over the years, especially for nectar formulations (QUINTEROS, 1995; MOSTAFA; ABD-EL-HADY; ASKAR, 1997;FREITAS, 2000;KOON, 2000;SOARES et al, 2001;UCHOA JUNIOR, 2001;ROLIM, 2002;CÁCERES, 2003;CARVALHO et al, 2005;FELBERG et al, 2004;MATSUURA et al, 2004, PRATI;MORETTI;CARDELLO, 2005;LOPES, 2005;MATTIETTO;LOPES;MENEZES, 2007;BONOMO et al, 2006, LEONE, 2009PEREIRA et al, 2009;FARAONI et al, 2012).…”

Section: Preference-ranking Testmentioning

confidence: 99%

Ideal sweetness of mixed juices from Amazon fruits

Freitas¹,

Mattietto²

2013

Ciênc. Tecnol. Aliment.

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Section: Preference-ranking Testmentioning

confidence: 99%

Ideal sweetness of mixed juices from Amazon fruits

Freitas¹,

Mattietto²

2013

Ciênc. Tecnol. Aliment.

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“…This formulation, which will be further called 'baseformulation', was used to elaborate the energy drinks. Synthetic caffeine (Vetec, Rio de Janeiro, Brazil) or guarana extract with 0.98% caffeine (Duas Rodas Aromas, Jargua´do Sul, Brazil) were added to the base-formulation in order to obtain a final caffeine concentration of 100 mg L )1 , as used by Soares et al (2001) in a drink formulated with cashew apple juice and guarana extract. This amount is permitted by FAO/ WHO (1997), as well as by Brazilian legislation (Brasil, 2005a), which allows a maximum caffeine level of 350 mg L )1 in energy drinks.…”

Section: Formulation and Sensory Analyses Of Energy Drinksmentioning

confidence: 99%

Mixed tropical fruit nectars with added energy components

Sousa

Maia

Azeredo

et al. 2007

Int J of Food Sci Tech

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The purpose of this work was to develop energy drinks from mixed tropical fruit nectars with added caffeine or guarana. The nectars were formulated from puree blends, consisting of cashew apple, acerola, papaya, passion fruit and guava. Firstly, a mixture design was carried out by varying the puree proportions, in order to establish the most accepted formulation of the mixed nectar. Higher proportions of guava and papaya purees resulted in better acceptance scores, while passion fruit puree impaired the product acceptance. The most accepted formulation was that with the following puree contents: passion fruit, 3.9%; papaya, 5.7%; guava, 5.7%; and acerola, 5.7%. This formulation was defined as the control for the difference-from-control sensory tests, conducted to compare the control added with energy components (guarana or caffeine) with the control itself. Although both energy drinks were significantly different from the control, they were well accepted, indicating their potential for being commercialised.

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“…Dados da literatura mostram grande variação no teor de AA em suco de caju [1,7,22,29,45,46,48]. Tal variação pode ser atribuída a diversos fatores, tais como tipo de solo, época da colheita, forma de cultivo, clima, tipo de caju e procedimento de armazenagem.…”

Section: -Variação Do Teor De Aa Em Suco De Caju Armazenado Em Difereunclassified

Estudo da estabilidade quÍmica e microbiológica do suco de caju in natura armazenado em diferentes condições de estocagem

Lavinas¹,

Almeida²,

Miguel³

et al. 2006

Ciênc. Tecnol. Aliment.

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rEsumoO caju, rico em nutrientes, apresenta alta perecibilidade. Este trabalho teve como objetivo avaliar a estabilidade química, físico-química e microbiológica do suco de caju in natura mantido em temperatura ambiente por 24 h, estocado sob refrigeração por sete dias e sob congelamento por 120 dias. O teor de ácido ascórbico no suco recém-extraído foi de 147,29 ± 0,41 mg/100 mL e reduziu em 6,57% em temperatura ambiente. Durante a estocagem sob refrigeração e congelamento, as taxas de redução dessa vitamina foram 1,16% ao dia e 0,05% ao dia, respectivamente. Foi observado aumento na contagem de bactérias mesófilas totais e fungos filamentosos e leveduras no suco mantido em temperatura ambiente. Nos sucos estocados sob refrigeração durante sete dias houve redução da contagem de bactérias mesófilas totais e aumento na contagem de fungos filamentosos e leveduras. Nos sucos congelados, a contagem de fungos filamentosos e leveduras permaneceu inferior à inicial, enquanto a de bactérias mesófilas totais apresentou variação até o trigésimo dia. A partir deste período, esta permaneceu estável em menos de um ciclo logarítmico acima da contagem inicial. Nos períodos estudados, refrigeração e congelamento mostraram-se eficazes na preservação do ácido ascórbico e da qualidade microbiológica do suco de caju in natura. Palavras-chave: suco de caju in natura, ácido ascórbico, qualidade microbiológica, estocagem. summarY STUDY OF THE CHEMICAL AND MICROBIOLOGICAL STABILITY OF CASHEW APPLE JUICE IN DIFFERENT STORAGE CONDITIONS.Cashew apple, which is rich in nutrients, is highly perishable. The objective of the present study was to evaluate the chemical, physicochemical and microbiological stability of cashew apple juice kept at room temperature for 24 h, refrigerated for seven days or frozen for 120 days. The ascorbic acid content in fresh cashew apple juice was 147.29 ± 0.41 mg/ 100 mL and decreased 6.57% when kept under room temperature. In the juices stored when refrigerated and when frozen, a reduction rate of ascorbic acid was 1.16%/day and 0.05%/day, respectively. The chemical and physicochemical parameters remained stable. In the juice kept at room temperature, an increase in the count of mesophile bacteria and yeasts and moulds was observed. In the juices stored when refrigerated for seven days, mesophile bacteria counts decreased and yeast and mould counts increased. In the frozen juices, the yeast and mould counts remained lower than the initial counts, while mesophile bacteria showed variation until the thirtieth day and remained stable in less than one logarithmic cycle above the initial count. Throughout the study period, refrigeration and freezing were efficient for ascorbic acid and microbiological quality preservation of the cashew apple juice. Keywords: cashew apple juice, ascorbic acid, microbiological quality, storage. -introduçÃoA cultura do caju (Anacardium occidentale, L) é considerada a de maior importância socioeconômica da região Nordeste do Brasil, em decorrência dos produtos industrializados oriundos ...

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OBTENÇÃO DE BEBIDA A PARTIR DE SUCO DE CAJU (Anacardium occidentale, L.) E EXTRATO DE GUARANÁ (Paullinia cupana sorbilis Mart. Ducke)

Cited by 7 publications

References 0 publications

Ideal sweetness of mixed juices from Amazon fruits

Ideal sweetness of mixed juices from Amazon fruits

Mixed tropical fruit nectars with added energy components

Estudo da estabilidade quÍmica e microbiológica do suco de caju in natura armazenado em diferentes condições de estocagem

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