The Physicochemical Optimization and Acceptability of a Cashew Nut-Based Beverage Varying in Mango Juice and Sugar: A Pilot Study

Beverages

Maria do C. P. Rodrigues¹  Marina C. Rebouças¹  Bruno B. A. Ferreira¹  Silvia M. de Freitas² 

[1] Department of Food Technology, Federal University of Ceará, Av. Mister Hull, 60356-000 Fortaleza, Brazil;Department of Statistics and Applied Mathematics, Federal University of Ceará, Av. Mister Hull, 60455-760 Fortaleza, Brazil;

关键词: acceptance;    inulin;    oligofructose;    response surface methodology;    functional food;    lactose-free;   

DOI  :  10.3390/beverages2030023

来源: DOAJ

【 摘 要 】

The development of a lactose-free beverage comes as a new feeding alternative to a product with excellent nutritional and functional characteristics to individuals with food restrictions related to milk. Thus, this study aimed to develop a cashew nut beverage with added mango juice and prebiotic substances by means of evaluating its sensory characteristics and physicochemical optimization. A 22 central composite rotatable design with five repetitions at the central point was applied to evaluate the effect of sugar and juice contents on the analyzed parameters. Data were evaluated by means of the response surface methodology, analysis of variance, and the means comparison test. Formulations with greater combined concentrations of juice and sugar obtained satisfactory acceptance. The means comparison test showed that the formulation that allows for the beverage’s greatest acceptance must contain 40% mango juice and 8% sugar. Soluble solids content was influenced only by the addition of sugar, where the formulations that presented greater solids concentration were the ones which obtained greater sensory acceptance. The beverage’s acidity was influenced only by the juice content, which, besides making formulations significantly more acid, did not affect their acceptance.

【 授权许可】

Unknown