Development of a fruit smoothie with solid albumen of green coconut

• Autor(a) principal: Teixeira,Nátali Silva
• Data de Publicação: 2019
• Outros Autores: Torrezan,Renata, Freitas-Sá,Daniela De Grandi Castro, Pontes,Sérgio Macedo, Ribeiro,Leilson de Oliveira, Cabral,Lourdes Maria Correa, Matta,Virgínia Martins da
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000100750
• topic: product development; sensory analysis; tropical fruits; antioxidant capacity

ABSTRACT: The present study aimed to develop a mixed smoothie drink using the solid albumen of the green coconut in its composition. Smoothie formulations were prepared following an experimental design, setting the solid albumen concentration at 20% and varying the contents of the acerola (Barbados Cherry), pineapple, and coconut water pulps, which corresponded to 80% of the total mass of the product. Response parameters evaluated were vitamin C content, antioxidant capacity, and overall sensory acceptance. Ten formulations were evaluated. The ones that contained higher concentrations of acerola pulp had higher values ​​of bioactive compounds but were not the most sensorially accepted. By means of the desirability function, a final formulation consisted of 52.8% of pineapple, 27.2% of acerola, and 20.0% of solid albumen of green coconut. This new formulation was well accepted, with a grade (score) 7 (“good”). It represents a good nutritional contribution and a source of vitamin C which can contribute to add value to a co-product of the beverage industry.