Joelia Marques de Carvalho

Bebida mista com propriedade estimulante à base de água de coco e suco de caju clarificado

Na industria de bebidas, uma alternativa para acrescentar valor nutricional ou simplesmente desenvolver novos sabores e a mistura de diferentes sucos de frutas na formulacao de bebidas mistas. Este trabalho teve como objetivo o desenvolvimento de uma bebida a base de agua de coco e suco de caju clarificado (cajuina), com adicao de cafeina, conferindo-lhe propriedades estimulantes. Foram avaliadas cinco formulacoes, com diferentes proporcoes de cajuina, tendo sido padronizados previamente o pH, teor de solidos soluveis e cafeina. As formulacoes foram submetidas a caracterizacao fisico-quimica (pH, solidos soluveis, acidez, acucares redutores, nao redutores e totais e vitamina C), analises microbiologicas e avaliacao sensorial de aceitacao (atributos de cor, sabor, avaliacao global e intencao de compra). Todas as formulacoes em estudo apresentaram boa aceitacao sensorial, nao havendo diferenca entre as medias dos atributos avaliados. Na intencao de compra, a formulacao mais aceita foi ACC 20 (20% de cajuina e 80% de agua de coco). A incorporacao de vitamina C na bebida atraves da adicao da cajuina foi mais evidente ate a formulacao ACC 20. Os resultados indicaram que a formulacao ACC 20 foi a mais viavel para elaboracao da bebida mista. Todas as formulacoes apresentaram padroes microbiologicos satisfatorios.

Néctar de caju adoçado com mel de abelha: desenvolvimento e estabilidade

Food and beverages developed today search the association of pleasant flavor with functional claims, offering consumers healthier products. In this sense, the objective of this work was to develop a ready-to-drink cashew apple juice sweetened with honey in substitution to sucrose and to evaluate its chemical, physicochemical, sensory and microbiological stability during 180 days storage at a temperature of 28 ± 2 °C. In the development of the product, four formulations (A, B, C and D) with different amounts of cashew apple juice (15 and 20%) associated to different amounts of honey in soluble solids (10 and 11 °Brix) were evaluated through sensory analysis (flavor and overall acceptability). The best accepted formulation was processed and evaluated after processing and every 45 days until the end of the storage period. Among the formulations tested, the favorite was formulation D, with 20% cashew apple juice and 11 °Brix. In the stability studies, the product maintained good acceptability until the end of the storage period, regarding the attributes color, flavor, overall acceptability and purchase intention. The product maintained satisfactory microbiological quality, in agreement with the current Brazilian legislation. The chemical and physicochemical changes did not characterize lack of stability of the product, except for the content of vitamin C, that presented an accentuated decrease at the end of storage. The product developed can be considered an interesting alternative for the fruit beverage market.