Avaliação físico-química e sensorial de refrigerante a base de polpa de taperebá (Spondia mombin L.)

Abstract

The soft drink is a carbonated beverage obtained by dissolving the juice or vegetable extract of their origins in drinking water, with the addition of sugar. The soft drink is a beverage widely consumed by the entire world population, and despite being a food with low nutritional value, it has a high caloric and energetic level. The taperebá is a typically Amazonian fruit, potentially rich in vitamin C. Thus, the fruit has a great antioxidant effect and also contributes to the strengthening of the immune system. The present work had as objective to elaborate a soft drink based on taperebá (Spondia mombin L.) pulp and to evaluate its physical-chemical and sensorial characteristics. All the physical-chemical analyses were done in triplicate for a better precision of the results and the results were expressed as mean standard deviation. The acceptance analysis was done with students from IFAP according to all the parameters of sensory analysis. The physical-chemical evaluation obtained 9.93 °Brix of soluble solids, 2.78 of pH and 0.18% of titratable acidity. The overall sensory acceptance of the product was 92.58% and the purchase intention was 54.16%, for evaluators who answered that they would certainly acquire the soft drink. The results obtained satisfied the norms and standards established by the legislation, presenting little difference from an industrially produced soft drink.