Desenvolvimento de sucos mistos à base de frutos e especiarias.

Abstract

Consumers have been looking for practical, healthy foods, and a way to insert this type of food into their menu, would be through mixed drinks, used to improve the nutritional characteristics of certain juices, by supplementing nutrients provided by fruits and spices. The objective of this work was to develop, formulate and evaluate the quality of mixed drinks based on fruits and spices. The fruits were submitted to extraction of the pulp and soon after, closed hermetically in plastic bags of 500g and frozen. Pulp of pineapple, watermelon, melon, kiwi, lemon and extracts of ginger and spearmint were used. The pulps and extracts were used as matrices for mixed beverage formulations, varying according to the treatments. The pulps, extracts and mixed drinks were submitted to the physical-chemical analysis and bioactive compounds. Twelve formulations with different concentrations of fruit pulps were tested, standardizing for a soluble solids content of 15%. After the evaluation of the twelve treatments, the three best formulations were chosen, based on the evaluations of the phenolic compounds and ascorbic acid and submitted to the sensorial evaluation. According to the results, the formulations with the best values for quantification were formulations F4 (pineapple, kiwi, mint), F5 (pineapple, kiwi, ginger), F6 (pineapple, kiwi, lemon) In addition, the formulations were chosen for the application of the sensory analysis, where it was possible to observe that the formulations obtained good acceptance by the tasters, as well as a good intention to buy, especially the formulation F5 (pineapple, kiwi, ginger)