Néctar misto de cajá-manga com hortelã: caracterização química, microbiológica e sensorial

Abstract

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.