FRUIT NECTAR OBTAINED FROM CUPUAÇU (THEOBROMA GRANDI- FLORUM) AND AÇAÍ (EUTERPE OLERACEA MART) ADDED WITH FRUCTO-OLIGOSACCHARIDES: PROCESSING AND QUALITY EVALUATION
DOI:
https://doi.org/10.12957/demetra.2019.33194Keywords:
Beverage. Fruits. Functional foods.Abstract
Besides the nutrients provided from fruits, fruit nectars added with fructo-oligosaccharides (FOS) have been considered a healthier alternative for consumers, because their soluble fibers help strengthen the intestinal microbiota, promote satiety, help control blood sugar levels and prevent cardiovascular diseases and diabetes. From a technical viewpoint, FOS can replace sugars and fats in the preparation of food products. This study aimed to prepare formulations of mixed fruit nectar obtained from cupuaçu and açaí added with FOS. A total of 70 consumers were surveyed about three nectar formulations, which varied according to the concentration of açaí and cupuaçu. The quality of nectar formulations was evaluated based on microbiological analysis (yeast and mold counts, total coliforms counts, thermotolerant coliforms and Salmonella sp.), sensory evaluation (acceptance, preference, purchase intention and acceptance index), physicochemical (pH, titratable acidity and total soluble solids - TSS) and chemical characteristics (moisture, total phenolics, vitamin C, FRAP and DPPH analyses). Fruit nectars were microbiologically safe, and the appearance and color were the only parameters that varied between formulations in the sensory analysis. The acceptance of fruit nectars ranged from "liked slightly” (6) to "liked a lot” (8), but all formulations had the same preference and acceptance indexes above 70%. The nectar formulations did not vary in pH and TSS. Formulations of mixed fruit nectar obtained from cupuaçu and açaí added with FOS are alternative products with potential for commercialization since they are additive-free and source of dietary fibers, making it a healthier choice of fruit nectar.
DOI: 10.12957/demetra.2019.33194
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