Effect of bixin concentration on sensory acceptance of mixed nectars.
Faraoni A. S., Ramos A. M., Lima T. H. S. F. de, Guedes D. B., Lage B. de C. F., Teixeira L. J. Q.
Author Affiliation: DTA/UFV, Viçosa, Brazil.
Central theme, technology for all: sharing the knowledge for development. Proceedings of the International Conference of Agricultural Engineering, XXXVII Brazilian Congress of Agricultural Engineering, International Livestock Environment Symposium - ILES : unpaginated
Abstract : The 21st century man seeks for foods which are rich in nutrients and fast-prepared, due to his accelerate life-style caused by the intense technological evolution and globalization. Therefore, beverage industries seek for the development and differentiation of nectars and fruit juices in order to attend necessities of consumers. The addition of phytochemicals of functional allegations to blends of fruits results in a different product, due to the aggregation of physiological and metabolic benefits to a product which already has high nutritional content. The object of this research was to evaluate sensory characteristics of nectars constituted by acerola, guava and mango added of different concentrations of bixin (7,14,21,35 mg/L). From 5 analyzed formulations, control-group and those containing 7, 14 and 21 mg/L of bixin presented average scores of acceptance between hedonic terms slightly liked it and moderately liked it; the formulation containing 35 mg/L of bixin presented average scores of acceptance between hedonic terms either liked it or disliked it and slightly liked it. Probably this was due to the residual flavor of bixin.