Abstract
The objective was to elaborate three umbu and mangaba mixed nectar formulations, as well as to evaluate their microbiological, sensory, physicochemical and chemical characteristics. Before preparing the nectars, three brands of umbu pulp and two brands of mangaba pulps were physico-chemically evaluated (pH, total titratable acidity, total soluble solids, ratio, vitamin C) and the total phenolics quantified. After choosing which pulp brands to use, the simple nectars (umbu or mangaba) were prepared, followed by a microbiological evaluation and prior sensory analysis to find the ideal sweetness. Subsequently, three formulations of the mixed nectar were prepared, where Formulation 1 was composed of 25% umbu and 25% mangaba, formulation 2 was composed of 20% umbu and 30% mangaba and formulation 3 was composed of 30% umbu and 20% mangaba, and the three formulations submitted to microbiological, sensory, physico-chemical and chemical evaluations. The nectar samples were microbiologically safe. The three formulations of mixed nectar showed the same acceptability with an acceptance rate above 70%. In addition, they presented the same total soluble solids and total phenolics contents and the same diphenyl-picryl-hydrazine radical sequestering activity. However, formulation 2 was the most indicated from a nutritional point of view, and formulation 3 the most suitable for commercial applications.
Keywords:
Regional fruits; Mixed drink; Sensory acceptance