Néctar misto de cajá-manga com hortelã: caracterização química, microbiológica e sensorial
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Data
2011
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Resumo
Special attention has been given to the production of practical products, ready for consumption,
as a result of major socioeconomic and demographic changes that have taken place in Brazil
recently, making the country one of the major fruit producers in the world. The objective of this
paper is to add value to the caja-manga production, and develop sweet nectar with a mixture of
mint, and evaluate the physical and chemical characteristics of the fresh fruit as well as the final
product’s chemical, microbiological and sensory characteristics. Analyses were conducted for
centesimal composition, energy values, fiber, sugars, soluble solids, potential antioxidants,
fungi and yeasts, coliform sp., salmonella sp. and sensory analyses on the sweet caja-manga
nectar with the addition of mint. Both the fresh fruit, as well as its nectar with mint have good
nutritional value, including the useful presence of antioxidants. The formulated product has had
great acceptance by the public interviewed. It corresponds to the microbiological standards
recommended by the current legislation.
Descrição
Palavras-chave
Néctar, Spondias cytherea sonn, Hortelã, Sweet nectar, Spondias cytherea sonn, Mint
Citação
DAMIANI, Clarissa; SILVA, Flávio Alves da; AMORIM, Camila Carneiro de Mendonça; SILVA, Samara Tayná Pimenta; BASTOS, Indiara Maria; ASQUIERI, Eduardo Ramirez; VERA, Rosangela. Néctar misto de cajá-manga com hortelã: caracterização química, microbiológica e sensorial. Revista Brasileira de Produtos Agroindustriais, Campina Grande, v. 13, n. 3, p. 299-307, 2011.