Mixed Nectar of Cupuassu (<i>Theobroma</i><i> grandiflorum</i>) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics

Abstract

The production of mixed nectar of cupuassu and green tea nectar can be a promising product for the market of beverage because it can provide a product with high nutritional value and good acceptance. The study aimed to produce mixed nectar of cupuassu and green tea with high nutritional value and good sensory acceptance and evaluate its stability. Physico-chemical (pH, acidy, reducing and total sugars, phenolic compounds, antioxidant activity, phase separation, and color), microbiological and sensory analysis were performed. Firstly, it was determined the ideal ratio of vegetables using formulations containing cupuassu and green tea, respectively: F1 (30%/ 70%), F2 (50%/ 50%) and F3 (70%/ 30%). Higher antioxidant activity and sensory acceptance selected F2. After, it was determined the ideal concentration of sugars. For this, it was produced formulations with 11, 13 and 15 °Brix. According to sensory acceptance, was chosen the formulation with 13 °Brix. After, it was assessed the stability for 180 days, with and without preservatives. The samples without preservatives had changes in the sensory characteristics during storage. However, these characteristics were maintained in the acceptance region of the hedonic scale.

Influence of the Use of Sucralose in Cupuassu Candy Preparation

“…One of the fruits commonly used in this environment is the cupuassu (Theobroma grandiflorum) [7,8], being one of the main fruits of the Amazon region [9]. It is appreciated by its acidic pulp of intense aroma and creamy texture, which attribute unique sensorial characteristics, making it highly suitable for the production of juices, yogurt, ice cream, jam, filling for wafers and other processed products [10,11].…”

CARACTERIZACIÓN QUÍMICA, ACTIVIDAD ANTIOXIDANTE, SENSORIAL Y DE ESTABILIDAD DE UNA BEBIDA FUNCIONAL DE AGUA DE ARROZ (Oryza sativa L) Y PULPA DE MARACUYÁ (Passiflora edulis)

“…Esta diferencia también puede deberse al uso de arándanos como materia prima. La capacidad para inhibir el radical libre ABTS de la bebida en estudio fue mayor a los valores reportados porClímaco et al (2019) quienes indican valores de 47 µMol TEAC/100 mL, 46 µMol TEAC/100 mL y 42 µMol TEAC/100 mL para bebidas mixtas de Copoazú y té verde Pereda et al (2020). en néctar de fruto de Physalis peruviana L. determinaron 348 µMol TEAC/100 mL Kuskoski et al (2005).…”

Iogurte Probiótico De Pitaya Com Cupuaçu: Avaliação Físico-Química, Microbiológica E Comportamento Reológico

“…O cupuaçu (Theobroma grandiflorum Schum) é uma fruta tropical nativa da Amazônia brasileira. A polpa branca amarelada de sabor ácido e aroma intenso, é rica em fibra alimentar e possui alto valor nutricional devido a presença de compostos fenólicos e ácido ascórbico (CLÍMACO et al, 2019;POMBO et al, 2020). A polpa da fruta é a sua parte com maior importância comercial e reúne as melhores condições de aproveitamento industrial, pois apresenta excelentes características de sabor, aroma e textura, com alto potencial econômico, usada como ingrediente na fabricação de sorvetes, sucos, licores, vinhos, geléias e outros produtos, como iogurtes, em vez de ser consumida in natura (PUGLIESE et al, 2013;PEREIRA et al, 2017).…”