Bebida mista a base de água de coco, abacaxi, laranja e gengibre

Abstract

The objective was to elaborate a mixed drink based on coconut, pineapple, orange and ginger water and verify the physical-chemical characterization and the sensorial acceptance. The experiment was carried out on the campus of the Federal University of the Recôncavo of Bahia, in the sensory evaluation 50 tasters evaluated the attributes color, flavor, appearance, and aroma, using a hedonic scale of nine points. Four formulations were prepared with 90%, 80%, 70% and 60% coconut water, 5%, 10%, 15% and 20% pineapple, 5%, 10%, 15% and 20% all formulations with 1% and 6% respectively of sugar and ginger. The mixed drink with 70% of coconut water, 15% of pineapple, 15% of orange, 1% of sugar and 6% of ginger was the most accepted and by means of triplicate it was submitted to physical-chemical, colorimetric and proof of commercial sterility, the results were submitted to descriptive statistics. In the physico-chemical analysis, sugar was obtained with 2.93% glucose, non-reducing sugar with 4.81% sucrose, pH of 4.1 titratable acidity of 0.25% in citric acid, soluble solids of 12, 16 o Brix and total sugar with 8.0% glucose. The colorimetric value of luminosity of 25.91, characterizing the beverage as dark. The product had good acceptance, reaching the average 6.48 corresponding to "I liked it slightly" in the hedonic scale. Therefore this drink had good acceptance, demonstrating potentials to compose the range of new products that has been appearing in the food market.