ABCTRACT The cupuaçu is considered an important

Yellow mombin (Spondias mombin, L.) is a tropical fruit that presents exotic taste and aroma, being source of carotenoids and phenolics compounds. It presents a good potential for processing, despite some restriction related with the presence of high amounts of peroxidase (POD) and pectinmethylesterase (PME) which can cause sensory changes in the product. This work addresses the evaluation of changes in POD and PME enzyme activity during the traditional industrial processing used to produce tropical juices in Brazil. The enzyme activity was determined after the main steps of the processing: fruit pulping, homogenization and pasteurization. Although both enzymes presented significant activity loss during processing, the final product showed residual activity for PME (25 %) and POD (2.5 %). PME showed to be more thermal resistant than POD in yellow mombin juice. Considering the compounds with antioxidant activity, yellow mombin presented high amounts of carotenoids and phenolics when compared to other tropical fruits such as passion fruit and pineapple. Although the processing of the fruit resulted in significative phenolic loss, the carotenoids content was not affected significantly by the processing.

O Brasil é o terceiro maior produtor de frutas do mundo. E a indústria, cada vez mais consciente desse potencial brasileiro, está se beneficiando da tecnologia para investir num mercado crescentemente em expansão: o de sucos prontos (MONTEIRO, 2006). Este mercado vem apresentando crescimento constante influenciado principalmente por novas atitudes do consumidor. Observa-se uma nova tendência no consumo alimentar, com uma demanda cada vez maior por produtos com ênfase em suas propriedades nutricionais e funcionais (MATTIETTO et al., 2003). O mercado internacional de frutas processadas é significativamente maior do que o de frutas in natura. O mercado internacional de frutas tropicais in natura está calculado em US$ 7,3 bilhões. Este valor sobe para US$ 28 bilhões quando se consideram as frutas processadas (MONTEIRO, 2006 Observando o crescimento da fruticultura e da apicultura no Brasil, foram selecionadas para este trabalho duas matérias- AbstractFood and beverages developed today search the association of pleasant flavor with functional claims, offering consumers healthier products. In this sense, the objective of this work was to develop a ready-to-drink cashew apple juice sweetened with honey in substitution to sucrose and to evaluate its chemical, physicochemical, sensory and microbiological stability during 180 days storage at a temperature of 28 ± 2 °C. In the development of the product, four formulations (A, B, C and D) with different amounts of cashew apple juice (15 and 20%) associated to different amounts of honey in soluble solids (10 and 11 °Brix) were evaluated through sensory analysis (flavor and overall acceptability). The best accepted formulation was processed and evaluated after processing and every 45 days until the end of the storage period. Among the formulations tested, the favorite was formulation D, with 20% cashew apple juice and 11 °Brix. In the stability studies, the product maintained good acceptability until the end of the storage period, regarding the attributes color, flavor, overall acceptability and purchase intention. The product maintained satisfactory microbiological quality, in agreement with the current Brazilian legislation. The chemical and physicochemical changes did not characterize lack of stability of the product, except for the content of vitamin C, that presented an accentuated decrease at the end of storage. The product developed can be considered an interesting alternative for the fruit beverage market. Keywords: non-alcoholic beverages; Appis mellifera; tropical fruits. ResumoOs alimentos e bebidas desenvolvidos atualmente buscam cada vez mais associar sabor agradável com alegações funcionais, oferecendo aos consumidores produtos mais saudáveis. Neste sentido, o objetivo deste trabalho foi desenvolver um néctar de caju adoçado com mel de abelha em substituição à sacarose, estudando também sua estabilidade química, físico-química, sensorial e microbiológica durante 180 dias de armazenamento à temperatura de 28 ± 2 °C. No desenvolvimento do produto avaliaram-se, at...

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Em todo o mundo se observa um aumento do consumo de frutas. Essa demanda crescente dos consumidores por uma maior variedade de frutas em sua dieta é motivada por uma série de fatores que levam às modificações nos hábitos alimentares, tais como: maior cuidado com a saúde e aspectos nutritivos dos alimentos, sensibilidade crescente em relação aos fatores ecológicos, campanhas publicitárias sobre os benefícios do consumo de frutas, envelhecimento da população, que amplia o conjunto consumidor de maior idade, tendência a desprendimento dos horários e costumes e consumidor aberto a novos sabores, atraído por novos produtos (MAIA et al., 2007). Este interesse não se estende somente para frutas tropicais frescas, mas também para sucos processados. O impacto desta demanda nos países em desenvolvimento tem promovido o aumento na capacidade de produção e processamento, dessa maneira assegurando a oferta desses produtos no mercado mundial.Sucos mistos de frutas com sabores e aromas exóticos estão sendo produzidos em todo o mundo, principalmente com a participação de frutas tropicais. Esses produtos podem AbstractThe objectives of this study were to develop formulations of mixed nectars of tropical fruits adding different concentrations of Ginkgo biloba, Panax ginseng, and a mixture of Ginkgo biloba and Panax ginseng extracts and to assess sensory, physicochemical, and chemical characteristics of selected nectars. The nectar formulations had the following pulp composition: cashew apple (Anacardium occidentale), 12.25%, mango (Mangifera indica L), 21%, and acerola (Malpighia emarginata D.C.), 1.75%. Different formulations were developed with the addition of different concentrations of the nectar extracts varying from 15 to 30 mg.100 mL -1. The sensory evaluation of the overall impression, flavor, and aroma was performed using the acceptance test. For the beverages formulated with Panax ginseng, the attribute flavor was the only one to present variation with the increase of the extract concentration. For the beverages formulated with Ginkgo biloba, it was observed a linear decrease for all evaluated attributes with the increase of the extract concentrations. For the mixture of extracts, there was no average variation with the increase of the extract concentration. It was concluded that the addition of Panax ginseng extract at the concentration of up to 20 mg.100 mL -1 of the nectar and the mixture of extracts at the concentration of 7.5 mg.100 mL -1 of the nectar of each extract presented a good sensory acceptance. The addition of extracts did not affect the chemical composition of the nectars that presented high levels of vitamin C, carotenoid, total phenolics, and anthocyanins. Keywords: tropical fruits; Panax ginseng; Ginkgo biloba; sensory evaluation. ResumoO estudo objetivou desenvolver formulações de néctares mistos de frutas tropicais, acrescidos de diferentes concentrações de extratos de Ginkgo biloba, Panax ginseng e misturas de Ginkgo biloba e Panax ginseng, avaliar características sensoriais, físico-químicas e quím...