Study of guava mixed drink life with coconut water, without the addition of sucrose and preservatives

• Autor(a) principal: Shigematsu, Elke
• Data de Publicação: 2019
• Outros Autores: Felix, Rosilene Claro Campos, Santos, Graciene Policante dos, Rossato, Tatiane Aparecida, Oshiiwa, Marie, Dorta, Claudia
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Evidência - Ciência e Biotecnologia - Interdisciplinar
• Texto Completo: https://periodicos.unoesc.edu.br/evidencia/article/view/23140
• topic: Bebida sem conservantes; Vidro; Polietileno tereftalato (PET); Drink without preservatives; Glass; Polyethylene terephthalate (PET)

: In the beverage industry, Brazil follows the worldwide trend of consuming healthy foods that offer health, convenience, innovation and pleasure. Therefore, the objective of this project was to study the stability of a guava and green coconut water drink, without sucrose and preservatives, bottled by thermal and aseptic processes, verifying its shelf life through physicochemical, microbiological and sensory analyzes for at least 17 days. The mixed beverage formulation was 35% guava pulp and 65% coconut water, two samples pasteurized at 90 °C/1 minute and packaged in glass (T90v) and polyethylene terephthalate (PET) (T90p), the third pasteurized sample at 98 °C/10 minutes was filled into glass (T98v) and the fourth untreated sample was filled into PET (Tnat). To study the shelf life of the four mixed guava and coconut water beverages, pH, soluble solids, titratable acidity, sugars and vitamin C, microbiological and sensory analyzes were performed. In the physicochemical analyzes the oscillations were low in the two days (5º e 17º) analyzed. The Tnat sample presented total coliform counts on the 17th day of storage, and the T90v, T90p and T98v samples did not count the microorganisms analyzed during the 17 days. Sensory analysis was performed only on the T90v and T90p samples, on the fifth and seventeenth day, and the T90v drink presented better sensory acceptance, regarding the aroma attribute and the overall evaluation, taste perceptions and purchase intention.