Development of mixed beverages made of caja (Spondias mombin l.) and cashew apple (Anacardium occidentale) added of Fructooligosaccharides and Inulin

作者：Ribeiro da Silva Larissa Morais; Lima Andrea da Silva; Maia Geraldo Arraes; Passos Rodrigues Maria do Carmo; de Figueiredo Raimundo Wilane; Machado de Sousa Paulo Henrique

来源：Archivos Latinoamericanos de Nutricion, 2011, 61(2): 209-215.

• Fruits
• prebiotics
• sensory acceptability

Development of mixed beverages made of caja (Spondias mombin l.) and cashew apple (Anacardium occidentale) added of Fructooligosaccharides and Inulin. The purpose of this work was to develop three mixed drinks based on caja (Spondias mombin L.) and cashew apple (Anacardium occidentale) pulps, added prebiotic ingredients and to evaluate their chemical, physicochemical and sensory properties. Four formulations with combinations of two pulp fruit, sucrose and prebiotic ingredients (Standard inulin, inulin high performance-HP-and fructooligosaccharides FOS) were developed. The mixed drinks were submitted the following analysis pH, acidity, soluble solids, sugars, ascorbic acid, total carotenoids, total polyphenols and acceptance ratings of the sensory attributes such as: consistency, sweetness and overall impression, attitude and consumers purchase preference. The pH, total soluble solids and polyphenol results showed difference (p <= 0.01) significant, while for the analysis of total acidity, sugars, ascorbic acid and carotenoids, it was not observed significant difference. The sensory attributes evaluates showed results ranging in scale between "I did not like or disliked "and" liked "(average 5.80 to 7.06). The attributes sweetness, consistency and attitude of buying showed no difference (p > 0.05) between drinks, however, differed significantly (p <= 0.05) for the attribute of overall impression. The drink with FOS showed a similar acceptance when compared to traditional (sucrose) drink, showing an option of meeting the functional food expectations of consumers, who seek healthy, nutritious and tasty foods.

• 出版日期2011-6