Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
NASCIMENTO, Ronaldo Ferreira do; AQUINO, Francisco Wendel Batista de; AMORIM, Adriany G. Nascimento and PRATA, Laércio Favila. Evaluation of the thermal treatment on the chemical composition and quality of "cajuína" beverage. Ciênc. Tecnol. Aliment. [online]. 2003, vol.23, n.2, pp. 217-221. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612003000200020.
In this work the effect of the thermal process on the quality and chemical composition of the beverage cajuína was studied. Cajuína is basically clarified cashew juice. Samples of cajuína were submitted to thermal processes, of constant heating (100ºC) for 1:00, 1:30, 2:00, 2:30, 3:00 and 4:00 hours. The samples were subsequently analyzed by HPLC for glucose, fructose, citric acid, ascorbic acid, hydroxymethylfurfural (5-HMF) and furfural. The results showed that the commercial cajuína beverage of Ceará State presented a great diversity in process standardization and vitamin C content, caused by inadequate thermal processing. The process is more efficient with a time period of 2:00hs. The work also indicates a combination of the analyses of 5-HMF, furfural and ascorbic acid and the ratio ascorbic acid/citric acid, as an alternative methodology for the evaluation of cajuína quality.
Keywords : furanic aldehydes; thermal treatment; cajuína; saccharin; ascorbic acid.