ABSTRACT
O presente trabalho teve como objetivo elaborar tres bebidas mistas a base de caja (Spondias mombin L.) e caju (Anacardium occidentale), na forma "pronto para beber", com propriedades prebioticas e avaliar as suas caracteristicas quimicas, fisico-quimicas e sensoriais. Foram desenvolvidas quatro formulacoes com duas combinacoes de polpa de fruta, sacarose e ingredientes prebioticos (inulina padrao, inulina de alto desempenho- HP e frutooligossacarideos- FOS). As formulacoes foram submetidas as determinacoes de pH, acidez, solidos soluveis, acucares, acido ascorbico, carotenoides totais e polifenois totais e avaliacoes da aceitacao dos atributos sensoriais, corpo, docura e impressao global, atitude de compra e preferencia dos consumidores. Verificou-se que o pH (3,19 a 3,40), solidos soluveis totais (14,80 a 15,40 oBrix) e polifenois totais (24,76 a 34,58mg/100g) apresentaram diferenca estatistica significativa (p .0,01). Enquanto para os teores de acidez total (0,48 a 0,56 mg/100g), acucares totais (7,78 a 9,84%), acucares redutores (1,62 a 2,08%), acucares nao redutores (5,86 a 7,85%), acido ascorbico (33,43 a 35,17 mg/100g) e carotenoides totais (30,30 a 34,20 mg/100g), nao se observou diferenca significativa. Os atributos sensoriais avaliados apresentaram resultados variando na escala sensorial entre "nao gostei nem desgostei" e "gostei muito" (medias de 5,80 a 7,06). Nos atributos docura, corpo e atitude de compra nao houve diferenca (p>0,05) entre as bebidas, porem, diferiram estatisticamente (p.0,05) no atributo impressao global. A bebida com FOS apresentou uma aceitacao semelhante a bebida controle, mostrando ser uma opcao de alimento funcional atendendo as expectativas dos consumidores, que buscam alimentos saudaveis, nutritivos e saborosos.
The purpose of this work was to develop three mixed drinks based on caja (Spondias mombin L.) and cashew apple (Anacardium occidentale) pulps, added prebiotic ingredients and to evaluate their chemical, physicochemical and sensory properties. Four formulations with combinations of two pulp fruit, sucrose and prebiotic ingredients (Standard inulin, inulin high performance-HP-and fructooligosaccharides FOS) were developed. The mixed drinks were submitted the following analysis pH, acidity, soluble solids, sugars, ascorbic acid, total carotenoids, total polyphenols and acceptance ratings of the sensory attributes such as: consistency, sweetness and overall impression, attitude and consumers purchase preference. The pH, total soluble solids and polyphenol results showed difference (p . 0.01) significant, while for the analysis of total acidity, sugars, ascorbic acid and carotenoids, it was not observed significant difference. The sensory attributes evaluates showed results ranging in scale between "I did not like or disliked "and" liked "(average 5.80 to 7.06). The attributes sweetness, consistency and attitude of buying showed no difference (p> 0.05) between drinks, however, differed significantly (p . 0.05) for the attribute of overall impression. The drink with FOS showed a similar acceptance when compared to traditional (sucrose) drink, showing an option of meeting the functional food expectations of consumers, who seek healthy, nutritious and tasty foods.
Subject(s)
Adult , Female , Humans , Male , Middle Aged , Anacardium/chemistry , Beverages/analysis , Fruit/chemistry , Inulin/administration & dosage , Oligosaccharides/administration & dosage , Prebiotics/analysis , Consumer Behavior , Food Preferences , Food Handling/methods , Hydrogen-Ion Concentration , Inulin/analysis , Oligosaccharides/analysis , TasteABSTRACT
Este trabalho objetivou caracterizar polpas comerciais de açaí, além de correlacionar a contribuição da vitamina C, carotenóides totais e compostos fenólicos com a atividade antioxidante desses produtos, verificando ainda os parâmetros referentes à qualidade dos produtos obtidos. Foram realizadas análises de pH, acidez total titulável, sólidos solúveis totais, açúcares, cor, atividade de água, vitamina C, antocianinas totais e carotenóides totais, atividade antioxidante e compostos fenólicos. Conclui-se que todos os parâmetros apresentaram diferença significativa entre as marcas não adicionadas de conservante e sacarose. O açaí pode ser considerado uma importante fonte de vitamina C, bem como uma grande fonte de antioxidantes. Em relação à correlação com a atividade antioxidante, somente as antocianinas totais e os carotenóides totais apresentaram correlação positiva e significativa.
Correlation between antioxidant activity and bioactive compounds of açaí (Euterpe oleracea Mart) comercial pulps. The purpose of this work was to analyze commercial açaí pulp and to correlate the contribution of vitamin C, total carotenoids and phenolic compounds with the antioxidant activity of there products besides the examination of the standard related to the quality of the obtained products. Analysis were made with regard to pH, acidity total, soluble solids, sugars, color, water activity, vitamin C, total anthocyanins, total carotenoids, antioxidant activity and phenolic compounds. All parameters analyzed showed significative difference among the marks not added with preservatives and sucrose. The açaí fruit can be considered a fair source of vitamin C and good source of natural antioxidants. In regard to the correlation with the antioxidant activity only the total anthocyanins and the total carotenoids presented positive and significative correlation.