Desenvolvimento de bebida mista a base de frutos tropicais.

Abstract

Consumers have sought healthier foods that provide a better quality of life due to their nutritional and functional characteristics, caused by the presence of compounds such as vitamins, antioxidants and minerals. Along with a healthy life, consumers are looking for practical foods, and a way to introduce this type of food into their menu would be through mixed drinks, used to improve the nutritional characteristics of certain juices, by complementing nutrients provided by Different fruits. The objective of this work was to formulate, process, store and evaluate the quality of mixed drinks based on tropical fruits. Six different formulations were prepared in the proportion of 40% of the pulp (F1: 35% pineapple, 5% acerola, F2: 30% pineapple, 5% acerola, 5% melon, F3: 27% pineapple, 5% acerola, 5% melon , 5% cabbage, F4: 19% pineapple, 8% acerola, 8% melon, 3% cabbage, 2% peppermint, F5: 17% pineapple, 10% acerola, 8% melon, 3% cabbage, 2% peppermint, F6 : 15% pineapple, 10% acerola, 10% melon, 3% cabbage, 2% mint), plus 60% mineral water. In view of the characteristics presented through physico-chemical analysis and bioactive compounds, two formulations were chosen to verify their stability for a period of 30 days. The acerola pulp obtained a high index of ascorbic acid, presenting 883,66 mg / 100g. Extract of cabbage, spearmint and acerola pulp obtained the highest values for phenolic compounds, contributing to the antioxidant potential of mixed drinks. Formulations F5 and F6 presented the highest indices of ascorbic acid, carotenoids, anthocyanins, flavonoids and phenolic compounds. The F5 formulation showed values below 4.5 for pH throughout the storage period, along with the F6 formulation. The concentrations of ascorbic acid and phenolic compounds remained stable during the storage period for the evaluated treatments (F5 and F6).