Bebida mista não alcoólica: avaliação físico-química e sensorial pelo método RATA.

Abstract

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.