Elaboração de bebida tipo bubble tea de infusões de hortelã e capim-cidreira, contendo néctar encapsulado de cupuaçu com jambu

Abstract

This study aimed to develop and characterize the physical, chemical, and microbiological characteristics of new bubble tea flavors incorporating encapsulated cupuaçu nectar with jambu and mint and lemongrass infusions. Initially, a formulation of mixed cupuaçu nectar with jambu flower (N1) was developed in proportions of 20:3%, respectively. Next, two infusion formulations were prepared: mint infusion (H1) and lemongrass infusion (C1). To prepare the bubble tea formulations, the infusions were combined with the encapsulated nectar, resulting in two different formulations: F1) encapsulated mixed nectar with mint infusion; F2) encapsulated mixed nectar with lemongrass infusion. The samples were subjected to physicochemical and microbiological analyses, such as pH, total titratable acidity (ATT), soluble solids (Brixº), total solids, instrumental color, phenolic compounds, reducing sugars, and total sugars, as well as molds and yeasts, total and thermotolerant coliforms. The results of the physicochemical analyses obtained for bubble tea drinks (F1 and F2), mixed nectar (N1), mint infusions (H1), and lemongrass infusions (C1), respectively, showed pH values (3.88, 3.64, 3.34, 6.36 and 6.18), titratable acidity (0.19, 0.19, 0.57, 0.01 and 0.01%), soluble solids (9.75, 11.5, 16.25, 6.75 and 6.83 Brix), total solids (8.14, 7.89, 11.51, 7.87 and 7.97 %), total sugars (9.21, 9.70, 15.36, 8.83 and 9), reducing sugars (1.63, 1.56, 3.13, 0.47 and 0.32) and total phenolics (35.54, 19.27, 63.36, 69.54 and 12.67 mg). Colorimetric analysis was only carried out on the F1 and F2 samples, with results of 39.43 and 47.46 for L*, - 1.67 and 1.13 for a*, 10.45 and 7.91 for b*, respectively. The microbiological analysis showed that both samples complied with the microbiological parameters laid down in the legislation. It can be concluded that the results obtained for the drinks were satisfactory when compared to the cupuaçu identity and quality standards for the mixed nectar, as well as satisfactory and similar results to those found by other researchers in similar studies for infusions and bubble tea drinks. All the drinks showed microbiological results within acceptable standards for soft drinks and other ready-to-drink liquid compounds. These results indicate the viability of the new formulations developed in this study for human consumption and marketing as possible functional drinks.

Keywords: mixed nectar; infusions; bubble tea; spherification.