Nectar Mix Functional Based on Amazonian Fruits

Abstract

Background: Functional foods are characterized by offering several health benefits beyond the nutritional value inherent in their chemical composition. Fruits are good suppliers of minerals, vitamins, fiber, and water. Some fruits can even provide small amounts of carbohydrates among other ingredients. Several fruit plants in the Amazon region have great economic potential due to their nutritious value. Fruits that are rich sources of dietary fiber, vitamin C and mineral elements. Implementation of Amazonian fruits cupuaçu (Theobroma grandiflorum), camu-camu (Dunal Myrciaria dubia McVaugh), cubiu (Solanum sessiliflorum Dunal), adjusting the proportions of the objectives of the functional product of biotechnology, aimed at producing a product with low energy and high nutritional value. Subjects/Methods: The preparation consisted of chemical and physicochemical analyses composition, analysis of inorganic constituents of the fruits, product formulation, microbiological analysis of formulated products, and sensory analysis. The sensory analysis of nectar was divided into nine sets, where for each concentration of pulp was determined the best concentration of sucralose. The experimental design used the factor 33 and descriptive statistics. Results: We developed a low calorie bioactive dietary nectar mix, sweetened with sweetener sucralose. The microbiological analysis of the formulation showed: Coliform bacteria, 0/ml; mesophylls (CPP) <10UFC/ml; psychrophilic (CPP) <10UFC/ml, molds and yeasts <10UFC/ml, and some Salmonella sp. The result was a lowenergy product, 59.441 kj/100 ml, and the nutritional assessment shows: Potassium 103.23 mg/100 ml; Calcium 7.15 mg/100 ml; Phosphorus 7.30 mg/100 ml; Fibers 1.45 g/100 ml; Vitamin B 3 0.43 mg/100 ml; Vitamin C 260.83 mg/100 ml. The experimental design used the factor 3 3 and descriptive statistics showed confidence interval 95% and P value 0.03 and 0.58. Conclusion: This product can be consumed by almost all the population assisting in the nutrition of children, youth, adults, elders, and even during pregnancy. It can also to be assigned of diet and still be recommended to individuals with restriction of sugars.

Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts

“…Cupuassu has a high economic potential because of its excellent characteristics such as aroma, flavor, and texture (Faber and Yuyama, 2015). However, because of its distinctive flavor, cupuassu pulp is used as an ingredient in the manufacture of ice cream, juice, liquors, wines, jellies, and other products, such as yogurts, rather than being consumed in natura Salgado et al, 2013).…”