科研之友
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摘要
Formulations of a milk-based dessert made of cupuassu fruit were prepared using varying concentrations of ingredients resulted in 16 formulations that were subjected to sensory testing, among which F6 (15% cupuassu fruit pulp, 30% sugar, 4% whey powder and 8% powdered milk), F9 (25% cupuassu fruit pulp, 20% sugar, 4% whey powder and 4% powdered milk), F10 (25% cupuassu fruit pulp, 20% sugar, 4% whey powder and 8% powdered milk) and F12 (25% cupuassu fruit pulp, 20% sugar, 8% whey powder, and 8% powdered milk) were selected because they presented a significant difference (P0.05) and resulted in the best sensory test evaluations. The study of shelf life was performed with four formulations selected. The product can be stored up to 15 days, according to the Brazilian legislation. The physicochemical and sensory analysis showed that the F10 formulation obtained the best evaluations during the shelf life study.
PRACTICAL APPLICATIONSCupuassu is an acidic fruit that is rich in volatile compounds and mineral salts and contains a high pectin content that is comparable with that of apples, with soluble dietary fiber that has demonstrated a reduction in the levels of serum cholesterol and of triglycerides in rats and humans. The milk-based dessert made of cupuassu fruit is a characteristic product of the regional Amazon culture and is prepared by artisinal, and the product is not offered. The aim of this study was to prepare dessert cupuassu fruit as an alternative of new product to industrial use.
- 出版日期2013-10
