Desenvolvimento de blends com frutos tropicais à base de tamarindo.

Abstract

Currently, there is a big global concern with health. One source at agroindustry disposition of drinks production with new flavours, attracting coloration, texture and increase on nutritional value is the development of juice and nectar fruits. The goal of the work was process and evaluate formulations of blends in tropical fruits, on tamarindo basis. The tamarindo fruits, pineapple, acerola and maracujá were provided by local market in Sousa – PB. After the obtain of fruit concentrates, were elaborated nectars proportions of 30% of concentrate and 70% of mineral water. The tropical fruits nectars were utilized as matrices to the elaboration of blends formulations. Seven blends formulations weretested (F1: 30% tamarindo, 30% pineapple, 20% acerola + 20%maracujá; F2: 30% tamarindo, 30% pineapple, 25% acerola + 15% maracujá; F3: 30% tamarindo, 30% pineapple, 15% acerola + 25% maracujá; F4: 30% tamarindo, 30% pineapple, 30% acerola + 10% maracujá; F5: 30% tamarindo, 25% pineapple, 25% acerola + 20% maracujá; F6: 30% tamarindo, 25% pineapple, 20% acerola + 25% maracujá e F7: 30% tamarindo, 20% pineapple, 25% acerola + 25% maracujá).For the concentrates, nectars and seven blends formulations were realized phisical-quemistryand bioactive compounds analysis. The concentrate of acerola presented an ascorbic acid 315mg.100g-1content, for the carotenoid, anthocyanins and phenolic compounds were verified a 4,25 μg.100g-1, 4,95 mg.100g-1 and 544,35 mg.100g-1 content.Acerola concentrate presented an ascorbic acid content of 315 mg.100g-1, for the carotenoid, anthocyanins and phenolic compounds were verified and content, respectively, if compared with the others concentrates the acerola presented a bigger amount of bioactive compounds, what demonstrates its potential on nectars and blends elaborations. For the acid ascorbic results on acerola nectar (47,44 mg.100g-1), were higher than the nectars of tamarindo(4,68 mg.100g-1), pineapple (26,11 mg.100g-1) e maracujá (8,80 mg.100g-1). The contents of ascorbic acid and phenolic compoundsof the seven blends formulations were more representative characteristics when compared the nectars for each fruit flavour, showing that the mix between nectars becomes efficiently as functional potential. The formulations F4 and F7 were the ones with beast results for bioactive compounds quantification in ascorbic acid and phenolic compounds.