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：2004
卷号：22
期号：02
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The objective of this research was to study the shelf-life of a product elaborated
with sugar cane juice, partially clarified-stabilized, and passion-fruit juice (5%).
The blend was added of antioxidant, preservative and thickener in pre-established
concentration. After pasteurization the product was refrigerated in polyethylene
teraftalate (PET) bottles and stored for 1 month period under refrigeration.
Microbiological determinations (Standard Count, Mould and Yeasts Count, Total
and Faecal Coliforms), physico-chemical (ºBrix, pH, acidity, relation Brix/acidity,
ascorbic acid content, turbidity) and sensorial were accomplished. The results of
sensorial analysis, considered the more relevant for the research, indicated that
the product (blend of sugar-cane juice partially clarified/stabilized with passion
fruit juice) may be elaborated and commercialized until 15 days under refrigeration, because the conditions of the process allowed the maintenance of microbiological
and sensorial quality. Ascorbic acid content maintained a good level until the end of
storage, with lost of only 20% in relation to the concentration added.
