Elaboração, caracterização físico-química e análise sensorial do blend de água de coco, maracujá e mel

Abstract

The consumption of industrialized products like artificial juices and soft drinks presented a high growth by the Brazilian population. These drinks contain high doses of dyes, sugars and sodium, generating great health damages. The incentive to the consumption of natural beverages is an alternative to decrease the intake of these products, besides containing medicinal properties and vitamins, the mixed drink of coconut water, passion fruit and honey, can be used as a substitute for these harmful drinks. Considering these needs, the work aims to analyze sensorially and evaluate the physical-chemical, colorimetric characteristics, as well as the sensorial acceptance of the mixed drink of coconut water, passion fruit juice and honey. The experiment was carried out in the laboratory of Food Technology at UFRB in Cruz das Almas - BA, the beverage was formulated with 90% coconut water, 10% passion fruit juice, varying the amount of honey in T1 = 3% ( 65g), T2 = 4% (85g), T3 = 5% (105g) and T4 = 6% (130g). The sensory test was applied to 50 untrained testers using the nine-point hedonic scale, evaluating the attributes of flavor, aroma, color and appearance. In the laboratory, the physical-chemical aspects (pH, soluble solids, titratable acidity, total sugar, reducing sugar), as well as colorimetry were evaluated, besides the commercial sterility test. The results of the physical-chemical analyzes were submitted to regression analysis and the means compared by the Bartlett test. The most accepted formulation was 4, and evaluated in triplicate.