期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2014
卷号：32
期号：2
DOI：10.5380/cep.v32i2.39044
语种：Portuguese
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：This study aimed to develop beverages of mixed nectars of tropicalfruits and to determine the best accepted formulation. The pureeblend contents were: cashew apple (12.25-21.00 g 100 g-1); acerola(1.75-10.50 g 100 g-1); and mango (12.25-21.00 g 100 g-1), varyingaccording to a mixture design. The evaluated responses were basedon physicochemical, chemical and sensorial determinations. Themodels for antioxidant activity, overall acceptance, ascorbic acidcontent, phenolic content and viscosity were statistically signifi cant(P ≤ 0.05). The formulation with 12.25 g of cashew apple puree100 g-1, 21.00 g of mango puree 100 g-1 and 1.75 g of acerola puree100 g-1 was the best accepted by the tasters. Mango and cashewapple purees must be present in a greater proportion in the mixture,since they have high fl avour acceptance. The antioxidant activity ofmixed nectars was most increased by acerola, followed by cashewapple. A high correlation was observed between antioxidant activityand acerola puree content and there was also a high correlationbetween antioxidant activity and both ascorbic acid and total phenoliccontents.
