Abstract

FARAONI, Aurélia Santos et al. Development of a mixed juice of mango, guava and acerola using mixture design. Cienc. Rural [online]. 2012, vol.42, n.5, pp. 911-917.  Epub May 08, 2012. ISSN 0103-8478.  http://dx.doi.org/10.1590/S0103-84782012005000014.

In the context of recommended foods to reduce the risk of developing diseases and to improve the quality of life, are the fruits and their derivatives. This study aimed to develop a mixed juice of mango, guava and acerola, with acceptability sensory, using experimental blending to determine the optimal proportions of pulps. In each treatment, these proportions have been defined determined according to a design blending simplex increased by 10 treatments. Were performed physicochemical analyses such as: pH, soluble solids (°Brix), acidity, vitamin C content and sensory analysis. Based on the results, it was found that all the formulations derived from mango, guava and acerola were accepted by consumers. The pulp of guava and mango should participate in a greater proportion of the mix, since they promote acceptance. The pulp of acerola, even in a smaller proportion, contributed to the increase in content of vitamin C.

Keywords : formulation of mixtures; vitamin C; fruit.