Caracterização analítica de sucos e néctares de laranja adoçados com sacarose e edulcorantes

• Autor(a) principal: Vianna, Lídia M. F. Faria
• Data de Publicação: 2012
• Outros Autores: Nucci, Mariana [UNESP], do Amaral, Flávia L. Botelho, Basting, Roberta Tarkany, França, Fabiana M. Gomes, Turssi, Cecilia Pedroso
• Tipo de documento: Artigo
• Idioma: eng; por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.4034/PBOCI.2012.123.10; http://hdl.handle.net/11449/73695
• topic: Chemistry Techniques Analytical; Juices; Physicochemical Analysis; Tooth Erosion

Objective: To characterize physically and chemically, non-sweetened orange juices and orange nectars sweetened with sucrose or sweet flavoring agents, with respect to their pH, titratable acidity (TA) and total soluble solids content (TSSC), as well as to evaluate the correlation of the latter property with the others. Method: Aliquots of three lots of two orange juices and two orange nectars containing sucrose and two containing sweet flavoring agents were evaluated. Mineral water was used as a control. The TSSC was determined using an Abbe refractometer. The pH was recorded using a digital pH meter, while TA was quantified by titrating samples of the beverages with 0.1 M NaOH until reaching pHs 5.5 and 7.0. Data were subjected to Pearson's correlation test, regression analysis, analysis of variance and Tukey's test (α=0.05). Results: TSSC values presented a strong correlation with TA, and these properties exhibited a quadratic relationship. Although the pH values were not dependent on the presence of sucrose or sweet flavoring agents, a significantly greater amount of base was necessary to reach pHs 5.5 and 7.0 in the beverages without sucrose or flavoring agents. Conclusion: Orange juices and nectars presented similar pH values, which was not associated with the presence of sucrose or sweet flavoring agents in the beverages. Higher TA values were obtained for the juice and lower for the nectars, regardless of containing sucrose or sweet flavoring agents. The increase of TSSC did not implicate in decrease of TA in the beverages.