LIMA, R. N.; http://lattes.cnpq.br/5024706125296834; LIMA, Rayane Nóbrega.
Resumo:
The formulation of nectars using fruits and spices is a trend in the non-
alcoholic beverage sector, this combination, in addition to offering benefit to the
consumer, by increasing the nutritional composition, makes it more attractive in terms
of the sensory aspect. The objective of this study was to develop non-alcoholic mixed
beverages and characterize them. The formulations had a base of castanet, melon
and pineapple, and differed in the concentrations and presence ofspices (hibiscus,
ginger and mint). The mint drink was not accepted in the initial test and did not
proceed to the other stages. The samples with 1% of hibiscus and 0.15% and 0.25 of
ginger were sent for analysis. Physicochemical (pH, acidity, soluble solids, ratio and
color), microbiological and sensory analyses were performed during 30 days of
storage. Tests of acceptance, purchase intention, preference and also a RATA
(Rate-all-that-apply) rapid descriptive test were carried out using a trained panel of
14 trained judges. The formulations showed low acidity and an increase in soluble
solids during the 30 days of storage, with a good sensory acceptance with a score
above 6 on a 9-point hedonic scale. There was no microbial growth above that
recommended by the legislation and the beverages showed innovative
characteristics for the market.
