ABSTRACT
The determination of ascorbic acid (AA) contents in beverages is a challenging and necessary task because consumers have to know the exact amount of this component in the product as displayed on the containerlabel. More over, the food industries have to add the exact (± 20%) quantity of ascorbic acid as it is statedon the label. This study aimed at evaluating 60 ready-to-drink beverages and powdered juices marketedin Curitiba (PR, Brazil). The results were compared with the values declared on the label, and in 76.7% of the samples no statistically similar values (p < 0.05) were found by comparing with those stated onthe packaging label. Moreover, the A A values found in this analysis were from 12 to 90% lower than those reported by manufacturers. For that reason, the ascorbic acid contents in these products should bemonito red by the National Health Surveillance Agency (ANVISA).
Subject(s)
Beverages , Quality Control , Ascorbic Acid/analysisABSTRACT
This work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and evaluating the sensory attributes of Yacon non-sugar pastes. A colour kinetic evaluation of browning in 11 treatments containing Yacon tubers, yellow passion fruit juice (PFJ) and/or sodium disulphite, over the course of 240 minutes was studied to inactivate the PPOs activity. The evaluation of the colour alterations of Yacon tuber by the addition of variable amounts of PFJ and sodium disulphite enabled identification of efficient treatments for the inhibition of browning: T7 (300 g kg -1 PFJ), T8 (400 g kg -1 PFJ), and T10 (150 g kg -1 PFJ + 0.25 g kg -1 sodium disulphite). These treatments presented high colour intensity (C*) and an insignificant (P <0.05) total colour degradation (ΔE). The products elaborated by the cooking of these ingredients were submitted to the acceptability test and data showed that T7 garnered an acceptance index of 78 percent.