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STORAGE STABILITY OF A STIMULANT COCONUT WATER‐CASHEW APPLE JUICE BEVERAGE
Author(s) -
DE CARVALHO JOELIA MARQUES,
MAIA GERALDO ARRAES,
DE FIGUEIREDO RAIMUNDO WILANE,
DE BRITO EDY SOUSA,
RODRIGUES SUELI
Publication year - 2007
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2007.00121.x
Subject(s) - food science , taste , flavor , chemistry , caffeine , fruit juice , nutrient , mathematics , biology , organic chemistry , endocrinology
Besides flavor, appearance and overall impression, food consumers seek foods rich in nutrients. Fruits are a rich source of nutrients and minerals, and fruit juices are a popular way of consuming them. Development of new products, where two or more kinds of fruit juices are blended to obtain a product that combines the nutritional value of both fruits, which present a different and pleasant taste, has been encouraged by the food industry and has been well accepted by consumers. In this work, the storage stability of a coconut water‐cashew apple juice (87.5:12.5 v/v) beverage was evaluated. Caffeine addition (100 mg/L) conferred stimulating properties to the blend. The physicochemical, microbiological and sensory stability of this blended beverage was evaluated during 6 months. The results showed that the beverage presented good stability for all parameters that were analyzed except for vitamin C, which presented a loss of 58% from the initial content.