文章基本信息

标题：Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin)
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作者：Vanessa Rosse de Souza ; Adriana Aniceto ; Joel Pimentel Abreu 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：5
页码：2341-2347
DOI：10.1002/fsn3.1520
出版社：John Wiley & Sons, Ltd.
摘要：Increased fruit consumption due its protective effect on the organism is accompanied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp‐based beverage formulations from the murici and tapereba Amazon region, taking into account their sensory acceptance and antioxidant activity. Total soluble solid content, reducing sugar content, titratable acidity contents, pH, and ascorbic acid content were determined in pulps and formulations. The total content phenolic compounds and antioxidant activity were also evaluated. A 2 2 factorial experiment was formulated to optimize ingredients for the production of murici and tapereba fruit drinks. The murici pulp had higher acidity and higher ascorbic acid content. The analysis of phenolic compounds and antioxidant activity presented higher quantity in tapereba pulp. Tapereba‐based beverages had better acceptance by the evaluated criteria. Fruit‐based beverages murici and tapereba are a well‐accepted product and have important nutritional characteristics.
关键词：Amazon biome;bioactive compounds;exotic fruits;functional foods