Relatório de estágio supervisionado: estudo da estabilidade do suco detox.

Abstract

Detoxifying drinks are excellent sources of nutrients and guarantee the body a more active immune system. Among the studies we are searching for materials are scarce, since there is a great difficulty in finding the ideals for consumption, for a period of time, with their preserved organoleptic characteristics. Therefore, the objective of this work was to perform a physicochemical characterization of a detoxifying juice during refrigerated storage (7 ° C) using a complete factorial design 22 and the response surface methodology. The independent variables were citric acid concentration (%) and storage time (days) and the dependent variables were water content (g / lOOg), pH, acidity (g / lOOg), vitamin C (mg / lOOg) and Density (g / cm 3). Storage was carried out in a refrigerator, at a controlled temperature of 7°C for six days. The vitamin C content was the parameter that presented the greatest variation after the juice storage, reducing about 60% of its value. According to the results, it was verified that the citric acid concentration was the variable that governed the process, that is, it presented greater influence for all the studied responses.