Brazil is a great producer and consumer of fruit juices, in addition to being the World's largest producer of sugar cane. Sugar cane juice, popularly known as garapa, is a beverage highly appreciated by the Brazilian population and the street vendors usually sell it in mixtures with acid fruit juices. The objective of this study was the sensory and physical-chemical evaluation of partially clarified-stabilized sugar cane juice in mixtures with lemon, pineapple and passion fruit juices, aimed at choosing the most appreciated beverage from the sensory point of view. The sensory analyses were those of acceptance and intention to buy and the remaining determinations carried out were pH, ºBrix, acidity, ratio, ascorbic acid content, color and turbidity. It was concluded from the sensory analyses that the prefered mixture was that formulated with clarified sugar cane juice and 5% passion fruit juice, followed by that containing 10% pineapple juice. However in the intention to buy test, the majority of the consumers affirmed that they would "possibly buy" all the mixtures evaluated. From the vitamin C results, it was concluded that all products showed a good retention of this constituent after the heat process. All the mixtures were in good microbiological condition for consumption.
sugar cane; fruit juices; sensory evaluation
