Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage

Abstract

This study aimed to evaluate the physicochemical composition, color and sensory acceptance of low-fat açaí and cupuaçu nectar, as well as changes in these parameters during storage. Nectars were prepared with açaí pulp previously defatted by centrifugation on a pilot scale. The study consisted of two steps. In the first step, the physicochemical characteristics, instrumental color, and sensory acceptance of the nectar prepared with low-fat açaí pulp were evaluated and compared with those of nectar prepared with full-fat açaí pulp. In the second step, titratable acidity, pH, soluble solids, anthocyanin content, instrumental color, and sensory acceptance of the low-fat açaí and cupuaçu nectar were evaluated for 6 months of storage at 25°C in the absence of light. The use of low-fat açaí pulp resulted in nectars with good overall acceptance, but with lower scores for color acceptance than those of the full-fat nectar. The low-fat nectar remained stable with respect to acidity, pH, and soluble solid content during storage for up to 180 days. However, there was degradation of anthocyanins, which had a negative impact on the product color and sensory acceptance over time. Under the conditions evaluated, the estimated product shelf life is up to 120 days.Keywords: Euterpe precatoria; nectar; low fat; sensory acceptance. Practical Application:This study proposes the formulation of a mixed fruit nectar using two raw materials from the Amazon region, açaí and cupuaçu, which is an interesting way to add value to this type of product. Additionally, it proposes the use of defatted açaí pulp, meeting the increasing consumers' preference for healthier foods containing functional compounds and that are low in fat.

Efeitos do extrato hidrossolúvel de açaí (Euterpe oleracea Mart.) em ratos Wistar com obesidade induzida, diabetes e colesterol

“…The values presented above for the anthocyanin data are higher than the data found by Coutinho et. (2017), of 12.05-24.98 mg/100 g, Fernandes et al, (2016), of 36.38 mg/100 g, and lower than the data found by Rufino et al al., (2010), of 111 mg/100 g. The differences found may be related to the processing method used to obtain the extract, as climatic conditions, soil characteristics, and stages of maturation. However, an higher value of insoluble dietary fiber was observed compared with other authors; this may be related to the processing used, variety of fruit, and climatic effects, among others.…”

Propriedades antioxidantes do açaí (Euterpe oleracea ) na síndrome metabólica

“…Nos últimos anos, muitas pesquisas sobre o efeito positivo do consumo de frutas de baga na saúde humana 201712,05 a 24,98 mg/100 g Fernandes et al (2016) 36,38 mg/100 g Silva et al (2016) 62,58 a 135,15 mg/100 g Rufino et al (2010) 111 mg/100 g Rogez et al (2011) 109 a 165 mg/100 g Pacheco-Palencia et al (2009) 205,6 mg/100 g Propriedades antioxidantes do açaí (Euterpe oleracea) na síndrome metabólica Cedrim, P. C. A. S. et al e no desempenho preventivo de algumas doenças têm-se centrado nas frutas vermelhas-pretas tropicais exóticas. Destaca-se que estas bagas são fontes naturais de compostos bioativos, principalmente antocianinas e fenólicos, com características antioxidantes e anti-inflamatórias altamente promissoras (GARZÓN et al, 2017).…”

Buffalo Whey-Based Cocoa Beverages with Unconventional Plant-Based Flours: The Effect of Information and Taste on Consumer Perception

“…All treatments are ideal in amber, brown, and red colors (Table 1). However, the BFB treatment was above ideal in red color, due to its betalain content [41]. The BFA, BFB, and BFH treatments had lower scores for amber, brown, and red colors.…”

“…For instance, adding açaí and beetroot flour resulted in lower (p < 0.05) scores for appearance and color; this may have influenced the color of the drinks. Beetroot has a high content of betalains, water-soluble compounds, which could have given the drinks a more purple color [40]; in turn, açaí contains high content of anthocyanins [41]. However, when comparing BFA with BCE, the control with the same formulation, there were no significant (p > 0.05) differences in the scores for flavor, consistency, mouthfeel, and overall liking, which were rated between "dislike slightly" and "like slightly" (4-6).…”