Open AccessFruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici ( Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba ( Spondia mombin )
Author(s) -
Souza Vanessa Rosse,
Aniceto Adriana,
Abreu Joel Pimentel,
Montenegro Julia,
Boquimpani Bruno,
Jesuz Vanessa Azevedo,
Elias Campos Monique de Barros,
Marcellini Paulo Sérgio,
FreitasSilva Otniel,
Cadena Rafael,
Teodoro Anderson Junger
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1520
Subject(s) - ascorbic acid , titratable acid , food science , pulp (tooth) , chemistry , antioxidant , sugar , biochemistry , medicine , pathology
Abstract Increased fruit consumption due its protective effect on the organism is accompanied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp‐based beverage formulations from the murici and tapereba Amazon region, taking into account their sensory acceptance and antioxidant activity. Total soluble solid content, reducing sugar content, titratable acidity contents, pH, and ascorbic acid content were determined in pulps and formulations. The total content phenolic compounds and antioxidant activity were also evaluated. A 2 2 factorial experiment was formulated to optimize ingredients for the production of murici and tapereba fruit drinks. The murici pulp had higher acidity and higher ascorbic acid content. The analysis of phenolic compounds and antioxidant activity presented higher quantity in tapereba pulp. Tapereba‐based beverages had better acceptance by the evaluated criteria. Fruit‐based beverages murici and tapereba are a well‐accepted product and have important nutritional characteristics.