Aguardente de cajuzinho do cerrado: produção e análises físicas e químicas
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Data
2009-12
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Resumo
The objective of this work was to produce a “cajuzinho do cerrado” spiriti and to
assess their physical and chemical characteristics in terms of alcohol content, density,
pH, solids, volatile acidity, total acidity, fixed acidity and the amount of antioxidant and
phenolic compounds. The spiriti showed antioxidant compounds in alcoholic extracts,
which were obtained from the fresh fruit, suggesting an improved nutritional quality of
the beverage. The results were within the parameters required by Brazilian law, allowing
to conclude that the “cajuzinho do cerrado” fruit has a potential application as substrate
for the production of an improved quality spiriti.
Descrição
Palavras-chave
Aguardente, Anacardium othonianum Rizzini, Antioxidante, Spiriti, Antioxidant
Citação
GONCALVES, Maria. A. B. et al. Aguardente de cajuzinho do cerrado: produção e análises físicas e químicas. Revista processos químicos, Goiânia, v. 3, n. 6, p. 31-35, jul./dez. 2009.