References on Mango

Fonseca A. V. V., Figueiredo R. W., Sousa P. H. M., Lima J. S. S., Prado G. M.

Author Affiliation: Universidade Federal do Ceará, Avenida da Universidade, 2853 - Benfica, Fortaleza - CE, 60020-181, Brazil.
Magistra 26 : 692-695

Abstract : Among the main advances of the beverage segment highlights the growing interest in marketing of fruit juices in various forms of product presentation. Mixed fruit nectars with flavours and exotic aromas are being produced around the world, especially with the participation of the tropical fruits. The objective of this study was to evaluate the acidity, pH, reducing sugars, total sugars and vitamin C nectars and its contribution of the recommended daily intake (RDI) of vitamin C according to the same current legislation. Pasteurized and frozen tropical fruit pulp of pineapple flavours were used, including acerola, caja, cashew, guava, mango, fresh water for dilution and sucrose. Mixed acerola nectars were formulated (acerola + pineapple, acerola + caja, acerola + cashew, guava and acerola). The mixed nectars have 35% pulp, which contain 17.5% of acerola of another flavour, with a fixed amount of soluble solids. The samples were evaluated by their chemical and physicochemical characteristics of pH, titratable acidity and vitamin C according to Instituto Adolfo Lutz (2008), reducing sugars and total sugars According to Miller (1959). According to the results, the formulation with the higher pH was acerola and cashew mixture, with a pH value of 3.53. The titratable acidity mixed nectars ranged from 0.28 to 0.48 g/g ascorbic acid. The mixed nectars with acerola contained high amounts of vitamin C, with results between 226.31 and 332.48 mg/g ascorbic acid, which meets 500-730% of the RDI of this vitamin (45 mg) and thus is an excellent source and consequently, a drink with high antioxidant potential, capable of oxidizing free radicals produced in the human body.