Desenvolvimento de suco misto de frutas e hortaliça para melhoria da qualidade nutricional e funcional

• Autor(a) principal: Leone, Roberta de Souza
• Data de Publicação: 2009
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2859
• topic: Suco misto; Uva; Acerola; Azedinha; Delineamento de misturas; Mixed juice; Grape; Malpighia emarginata; Rumex acetosa; Mixtures design; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS

The appeal around foods natural and healthy is one of the causes of the increased consumption of fruit juice in Brazil. On supermarket shelves are available mix juices (blends) with two or more fruits, products developed to improve the nutritional quality and to create a new flavor. This work aimed the development of a bend with two fruits and a vegetable. There are many recipes for homemade juice with vegetables, however than the mint, did not find in national trade juices ready to drink with vegetables. The main purpose of adding a vegetable at juice was to increase the levels of lutein, natural pigment found in several plants associated with prevention of diseases such as macular degeneration. Acerola (Malpighia emarginata D.C.) pulp was added in blend to increased levels of vitamin C and grape (Vitis vinifera L.) pulp to the increase of phenolic compounds, which together with vitamin C and lutein, are bioactive compounds responsible for the increase of antioxidant activity of juice. Grape pulp was added in blend to try to mask the flavor of acerola, which does not have good sensory acceptance. Using simplex centroid design, 10 different blend formulations was prepared with variation from grape pulp (18 to 25.6%), acerola pulp (14 to 21.6%) and azedinha (Rumex acetosa) pulp (0.4 to 20%). The juices were made with mineral water, their total soluble solids were adjusted to 14 °Brix with sucrose, pasteurized (90 °C/60s), bottled by the process hot fill and they were analysed to chose a single formulation. Physicalchemical and sensorial analysis were pH, total titrable acidity, color and acceptance by consumers. The 4 formulations with top scores in sensorial analysis were analyzed for the levels of total carotenoids expressed in lutein and vitamin C. The selected blend contained 21.8% of pulp grape, 14% of pulp azedinha and 4.2% of pulp acerola, percentages considering the juice as a whole. The formulation was chosen, among the 4 evaluated by the high content of vitamin C, because there was no significant difference (p < 0.05) for the content of total carotenoids. This blend was evaluated during 100 days of storage for Physical-chemical parameters pH, total titrable acidity, color, vitamin C, lutein, phenolic compounds, antioxidant activity and sensorial analysis. At the end of 100 days there was loss of vitamin C and phenolic compounds. Parameters of colour b* and hue changed over time, indicating change in the blend appearance. In the sensorial analysis there was decreased acceptability in terms of flavour and overall impression, but the blend remained in the range of good acceptance among hedonic terms "liked slightly" and "liked moderately." The antioxidant activity was maintained the same way levels of lutein and was achieved commercial stability. In general, we can conclude that the blend was accepted after 100 days of storage, thus maintaining the functional properties of the antioxidant activity and content of lutein.