Caracterização físico-química e sensorial de suco adoçado de amora (Morus nigra L.) obtido por prensagem e despolpamento

• Autor(a) principal: Pimenta, Suzana Magda
• Data de Publicação: 2013
• Outros Autores: Zambrano, Francy, Venturini Filho, Waldemar Gastoni [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.3895/S1981-36862013000200011; http://hdl.handle.net/11449/140954
• topic: Non-alcoholic beverages; Morus nigra L.; Physical-chemical analysis; Sensorial analysis; Bebidas não alcoólica; Morus nigra L.; Análise físico-química; Análise sensorial

Lacking knowledge, mulberry (Morus nigra L.) producers has been only commercially exploiting berries as silkworm food. Although, the fruit holds great technological uses to produce higher value-added goods. The objective was to elaborate sweeten mulberry juice by two extraction processes with press and depulper, and yet to evaluate physical-chemical characteristics and the sensory acceptance of the juices. Materials used were mulberry berries (Morus nigra L.), water, sodium benzoate and sugar. Soluble solids content were 9,5 11,5 13,5 and 9,9 11,9 13,9°Brix for juices from hydraulic press and depulper, respectively. Juices were chemically accessed for soluble solids, titrable acidity, pH, ratio, reducing sugars, total reducing sugars, sucrose, turbidity and color. Sensory analysis was acceptance testing (hedonic scale). Statistics (descriptive) for the results were carried through means and standard deviation, moreover, for sensory analysis statistics were variance analysis, and means through Tukey (p < 0,05). Juices from pressing and depulper showed no physical-chemical differences, but for turbidity that was greater for depulper juices. During sensory testing, panelists preferred sweeten beverages for both extractions. Extraction processes (pressing and depulper) had no interference on chemical characteristics and acceptance.