文章基本信息

标题：Development of Energy Drinks with Orange Juice (Valencia frost)
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作者：Carlos Julio Marquez Cardozo ; Daniela Molina Hernandez ; Jairo Alexander Osorio Saraz 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2018
卷号：15
期号：1
页码：143-147
DOI：10.19026/ajfst.14.5886
语种：English
出版社：MAXWELL Science Publication
摘要：The aim of this study was developed an energy orange juice drink with an addition to caffeine and taurine. For that, comparison of means tests were performed for four treatments, corresponding to juice added with caffeine 0.032% concentration, juice added with taurine 0.4% concentration, juice added with caffeine and taurine mixture 0.032% and 0.4%, respectively and one control, each with six replicates. The drinks were packed in low density polyethylene bags and stored at 4°C. The soluble solids (°Bx), pH, acidity, expressed as the percentage of citric acid, instrumental color and browning index and sensory characteristics (color, odor, appearance and taste) were evaluated at 0, 5, 10, 15, 20, 25 and 30 days. All the evaluated beverages presented suitable conditions for the consumption until the day 30, in addition, the added caffeine and taurine mixture treatment was which presented the best sensorial characteristics (appearance, color, odor and flavor). The acidity of all treatments increased during storage, is the largest increase for taurine treatment that was 1.37% to 2.1%, the pH decreased from 3.3 to 3.2 for all treatments except the Control; and soluble solids remained constant. In addition, the energizing agents did not affect the goldenness index of the beverages.