Food Science and Technology (Campinas)
Print version ISSN 0101-2061
SOUSA, Paulo Henrique Machado de et al. Addition of Ginkgo biloba and Panax ginseng extracts to mixed tropical fruit nectars. Ciênc. Tecnol. Aliment. [online]. 2010, vol.30, n.2, pp.463-470. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612010000200025.
The objectives of this study were to develop formulations of mixed nectars of tropical fruits adding different concentrations of Ginkgo biloba, Panax ginseng, and a mixture of Ginkgo biloba and Panax ginseng extracts and to assess sensory, physicochemical, and chemical characteristics of selected nectars. The nectar formulations had the following pulp composition: cashew apple (Anacardium occidentale), 12.25%, mango (Mangifera indica L), 21%, and acerola (Malpighia emarginata D.C.), 1.75%. Different formulations were developed with the addition of different concentrations of the nectar extracts varying from 15 to 30 mg.100 mL-1. The sensory evaluation of the overall impression, flavor, and aroma was performed using the acceptance test. For the beverages formulated with Panax ginseng, the attribute flavor was the only one to present variation with the increase of the extract concentration. For the beverages formulated with Ginkgo biloba, it was observed a linear decrease for all evaluated attributes with the increase of the extract concentrations. For the mixture of extracts, there was no average variation with the increase of the extract concentration. It was concluded that the addition of Panax ginseng extract at the concentration of up to 20 mg.100 mL-1 of the nectar and the mixture of extracts at the concentration of 7.5 mg.100 mL-1 of the nectar of each extract presented a good sensory acceptance. The addition of extracts did not affect the chemical composition of the nectars that presented high levels of vitamin C, carotenoid, total phenolics, and anthocyanins.
Keywords : tropical fruits; Panax ginseng; Ginkgo biloba; sensory evaluation.