Suco de pinha com adição de leite: realogia e teste de aceitação.

Abstract

We studied the rheologic behavior of the sugar apple pulp (Armoria squamosá) on its integral form and with additions of different milk percentages, previously characterized according to its physical chemical composition (total sugars, redutors and non redutors sugars, total soluble solids, total solids, pH, ashes, acidity in citric acid and TSS/TA relationship). The readings to determine the rheologic measures were carried through on a Brookfield viscometer with concentrical cylinders manufactured by Brookfield Engineering Laboratories, Inc., USA. The rheologic behavior study was made on temperatures of 0, 6, 12, 18 and 24°C. The measurements were made with variety of deformation leveis from 0,22 to 44 s"1 and from 0,34 to 68 s"1. The experimental data were adjusted through the rheologic models of Ostwald-deWaelle (Power Law), Casson, Herschel-Bulkley and Mizrahi-Berk, in which the best adjustment was obtained from the Herschel-Bulkley model. Ali the samples have presented non-newtonian behavior with pseudoplastic characteristics. For the 40 s"1 deformation levei, the aparent viscosity (rja) decreases as long as the temperature increases, for ali the samples. With regard to the sensorial acceptance test, the greatest averages among the studied samples and for ali the attributes were found in the integral samples. According to the tasters, the sample with 75% pulp and 25% milk got bigger average values of acceptance in the attributes appearance, color and flavor, than in those verified samples with other percentages of milk.