<b>Evaluation of the stability of mixed beverage elaborated with coconut water and passion fruit juice</b> - DOI: 10.4025/actascitechnol.v28i2.1193

Authors

  • Fernanda Vanessa Gomes da Silva UFC
  • Geraldo Arraes Maia UFC
  • Paulo Henrique Machado de Sousa UFV
  • Andréa da Silva Lima UFC
  • José Maria Correia da Costa UFC
  • Evânia Altina Teixeira de Figueiredo UFC

DOI:

https://doi.org/10.4025/actascitechnol.v28i2.1193

Keywords:

suco de maracujá, água de coco, bebida mista de frutas, vida de prateleira

Abstract

The objective of this work was to study the stability of a beverage formulated from passion fruit juice and coconut water, throughout 180 days of storage at room temperature. The beverage was prepared blending 20% passion fruit juice and 80% coconut water and sugar up to 13 oBrix, heat processed at 90°C for 60s and packed in cleaned pasteurized bottles. Physicochemical, microbiological and sensory analyses of the beverage were performed initially (time zero) and during six months of storage at room temperature (about 25°C) in triplicate. The beverage presented good stability regarding pH, soluble solids, acidity and color. Vitamin C and sugar contents changed significantly throughout storage time. The products were microbiologically safe during storage. The product presented good sensory acceptance, which suggests its potential for market

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Author Biography

Geraldo Arraes Maia, UFC

Possui graduação em Agronomia pela Universidade Federal do Ceará (1963), mestrado em Tecnologia de Alimentos - University Of California Davis (1968) e doutorado em Ciência de Alimentos - University of Arizona (1974). Atualmente é professor associado da Universidade Federal do Ceará, bolsista de produtividade em pesquisa do Conselho Nacional de Desenvolvimento Cientí­fico e Tecnológico, membro de assessoramento e avaliação técnico da Fundação Cearense de Apoio ao Desenvolvimento Cientí­fico e Tecnológico, membro do Codex Alimentarius, atua nas revistas Ciência e tecnologia de Alimentos, Revista Brasileira de Fruticultura, Brazilian Journal of Food Technology (ITAL), Publicatio UEPG. Ciências Exatas e da Terra, Ciências Agrárias e Engenharia, Ciência e Agrotecnologia, Revista Semina - Ciências Agrárias, Pesquisa Agropecuária Brasileira - PAB - EMBRAPA - BSB, Food Science and Technology / Lebensmittel-Wissenschaft + Technologie , Publicatio UEPG. Ciências Exatas e da Terra e Ciências Agrárias e Engenharia. Tem experiência na área de Ciência e Tecnologia de Alimentos, com ênfase em Quí­mica, Fí­sica, Fisico-Quí­mica e Bioquí­mica dos Alim. e das Mat-Primas Alimentares, atuando principalmente nos seguintes temas: processamento, estabilidade e componentes funcionais de frutas e derivados Currí­culo Lattes

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Published

2008-03-20

How to Cite

Silva, F. V. G. da, Maia, G. A., Sousa, P. H. M. de, Lima, A. da S., Costa, J. M. C. da, & Figueiredo, E. A. T. de. (2008). <b>Evaluation of the stability of mixed beverage elaborated with coconut water and passion fruit juice</b> - DOI: 10.4025/actascitechnol.v28i2.1193. Acta Scientiarum. Technology, 28(2), 191–197. https://doi.org/10.4025/actascitechnol.v28i2.1193

Issue

Vol. 28 No. 2 (2006)

Section

Food Technology

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