Banana liqueur made with yacon syrup: evaluation of stability during maturation

• Autor(a) principal: Macedo,Leandro Levate
• Data de Publicação: 2021
• Outros Autores: Vimercati,Wallaf Costa, Araújo,Cintia da Silva, Maradini Filho,Antonio Manoel, Saraiva,Sérgio Henriques, Teixeira,Luciano José Quintão
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100409
• topic: Liqueur; Musa spp.; Smallanthus sonchifolius; Turbidity; Alcohol content; Color difference

Abstract The aim of this work was to evaluate the stability during maturation of banana liqueurs made with yacon syrup and sucrose. Thus, 20 °GL and 30 °Brix liqueurs were produced using yacon and sucrose syrups at concentrations of 42.8 and 45.0 °Brix. The liqueurs were subjected to two procedures as following: heat treatment at 70 °C for 20 min (tranchage), followed by storage at room temperature for 10 days (T42-T and T45-T); no heat treatment and storage at 50 °C for 10 days (T42-50 and T45-50). The color and turbidity of liqueurs were evaluated daily within 10 days of storage. The alcohol content was evaluated every 2 days. The total color difference (ΔE) was calculated in relation to color at time zero for each treatment. The T42-50 treatment had the lowest turbidity at the end of maturation. The T45-T treatment presented the lowest ΔE value at the end of maturation. The alcohol contents regarding the liqueurs were the same as those contents after elaboration as well as did not change over the maturation time for all treatments.