Desenvolvimento de bebida à base de néctar de guabiroba (Campomanesia xanthocarpa) enriquecido com soro de leite

Abstract

In Brazil, a large variety of native fruits is still little explored by industries. A typical example of these fruits is guabiroba (Campomanesia xanthocarpa), a native fruit from the South, Southeast and Center-West region of the country. This study aimed to prepare guabiroba nectar enriched with whey at three different ratios of nectar:whey (60:40, 70:30, and 80:20). The experiment was divided into two stages; in the first stage, all formulations were subjected to sensory evaluation, and the most accepted formulation was characterized in the second stage. No significant differences were observed between the samples in the sensory evaluation, with mean acceptance scores ranging from 6 to 7 (liked slightly to like moderately) for the attributes appearance, color, flavor, aroma, and consistency. The formulation containing nectar:whey in the ratio of 80:20 was selected for the second stage. The product presented pH of 4.50 (± 0.01); titratable acidity of 0.2 (± 0.02) expressed as g citric acid per 100g beverage, 84.6% (± 0.04) moisture, 0.28% (± 0.01) ash, 3.29% (± 0.23) fiber, and 1,21% (± 0.01) fat. The total phenolics and vitamin C contents were determined at three different times, time 0 (day of processing), time 1 (15 days after processing), and time 2 (30 days after processing). The total phenolics, expressed as mg gallic acid / 100 g product, and the vitamin C content expressed as mg ascorbic acid / 100 g product were 516.8 (± 36) and 221.3 (± 0.6); and 306.7 (± 9.6) and 208.7 (± 1.2), 218.7 (± 2.6) and 193.3 (± 1.2) for the time 0, 1 and 2, respectively.