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Ciência Rural

versão impressa ISSN 0103-8478versão On-line ISSN 1678-4596

Resumo

TEIXEIRA, Nátali Silva et al. Development of a fruit smoothie with solid albumen of green coconut. Cienc. Rural [online]. 2019, vol.49, n.1, e20180110.  Epub 17-Jan-2019. ISSN 0103-8478.  http://dx.doi.org/10.1590/0103-8478cr20180110.

The present study aimed to develop a mixed smoothie drink using the solid albumen of the green coconut in its composition. Smoothie formulations were prepared following an experimental design, setting the solid albumen concentration at 20% and varying the contents of the acerola (Barbados Cherry), pineapple, and coconut water pulps, which corresponded to 80% of the total mass of the product. Response parameters evaluated were vitamin C content, antioxidant capacity, and overall sensory acceptance. Ten formulations were evaluated. The ones that contained higher concentrations of acerola pulp had higher values ​​of bioactive compounds but were not the most sensorially accepted. By means of the desirability function, a final formulation consisted of 52.8% of pineapple, 27.2% of acerola, and 20.0% of solid albumen of green coconut. This new formulation was well accepted, with a grade (score) 7 (“good”). It represents a good nutritional contribution and a source of vitamin C which can contribute to add value to a co-product of the beverage industry.

Palavras-chave : product development; sensory analysis; tropical fruits; antioxidant capacity.

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