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标题：Mixed Nectar of Cupuassu (Theobroma grandiflorum) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics
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作者：Gabrielli Nunes Clímaco ; Virgínia Kelly Gonçalves Abreu ; Tatiana De Oliveira Lemos 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2019
卷号：7
期号：5
页码：361-369
DOI：10.12691/jfnr-7-5-5
出版社：Science and Education Publishing
摘要：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.
关键词：blends; exotic fruits; phenolics compounds; hedonic scale; antioxidant activity; additives