Desenvolvimento de bebidas mistas de frutos do gênero Spondias a base de água de coco.

Abstract

The growth of sales of fruits of the genus Spondias indicates that there is a tendency for increased consumption of fresh fruit and processed juice both domestically and for export. The juice market is ready one of the fastest growing worldwide. Therefore the constant innovations in the sector of fruit juices have featured releases several products that appeal healthy and added value. This study aimed to develop formulations of mixed drinks, coconut water and fruit juice of the genus Spondias (umbu and umbu-caja), as ready to drink and to evaluate the physico-chemical, microbiological and sensory, contributing to the development of new drinks using tropical fruit of great importance in the Northeast. After harvesting, the fruits (and umbu umbu-caja) were placed in cool boxes and transported to the Laboratory of the Center for Science and Technology Agrifood UFCG-CCTA. The pulp was subjected to a heat treatment (90øC for 60 seconds) followed by filling the hot (85 ° C) in plastic bags of 500 g hermetically sealed. After closing, the cans were cooled, labeled, packed in cardboard boxes and stored at refrigeration temperature (8 ° C ± 2 ° C), only to be subjected to the preparation of the mixed drink. For the final formulation of the drink eight formulations were tested with different concentrations of fruit juice of the genus Spondias (umbu and umbu-caja) and soluble solids. The formulations were tested at a concentration of fruit juice of Spondias of 25, 35 and 45% (umbu) and 25, 30 and 35% (umbu-caja) and soluble solids content of 11 and 13 Brix. The drinks were formulated heat-treated at a temperature of 90 ° C for 1 minute, bottled hot in PET bottles of 250 ml, closed with plastic lids with sealing wax, inverted, and subsequently cooled by immersion in chlorinated water (100ppm). Evaluations were carried out physico-chemical, microbiological and sensory. According to the physical results, it was found that the fruits of S. tuberosa presented with higher standards, however for the physical-chemical evaluations umbu-caja presented with the highest results, except that the pH value showed lower to the umbu. Formulations F2 and F5, independent of the pulps used were those that showed the best results, the quality parameters. The highest mean value of ascorbic acid was found in a mixed drink umbu-caja for formulation F4. The sensory evaluation showed that the drinks for all formulations was well accepted by consumers for the attributes color, aroma and overall acceptability. The drink formulated remained adequate microbiological stability, indicating good sanitary conditions of processing, efficiency of thermal treatment used. It was concluded that the mixture of coconut water and umbu umbu-caja and are viable in the preparation of beverages, within the processing used, and may represent a good market potential to be exploited.