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

• Autor(a) principal: Silva, Fernanda Vanessa Gomes da
• Data de Publicação: 2008
• Outros Autores: Maia, Geraldo Arraes, Sousa, Paulo Henrique Machado de, Lima, Andréa da Silva, Costa, José Maria Correia da, Figueiredo, Evânia Altina Teixeira de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta scientiarum. Technology (Online)
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1193
• topic: suco de maracujá; água de coco; bebida mista de frutas; vida de prateleira; suco de maracujá; água de coco; bebida mista de frutas; vida de prateleira; 5.07.03.00-5 Engenharia de Alimentos

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