Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage

FERNANDES, Eneide Taumaturgo Macambira Braga; MACIEL, Vlayrton Tomé; SOUZA, Maria Luzenira de; FURTADO, Cydia de Menezes; WADT, Lucia Helena de Oliveira; CUNHA, Clarissa Reschke da

doi:10.1590/1678-457X.03415

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Research Paper • Food Sci. Technol (Campinas) 36 (3) • Jul-Sep 2016 • https://doi.org/10.1590/1678-457X.03415 copy

Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to evaluate the physicochemical composition, color and sensory acceptance of low-fat açaí and cupuaçu nectar, as well as changes in these parameters during storage. Nectars were prepared with açaí pulp previously defatted by centrifugation on a pilot scale. The study consisted of two steps. In the first step, the physicochemical characteristics, instrumental color, and sensory acceptance of the nectar prepared with low-fat açaí pulp were evaluated and compared with those of nectar prepared with full-fat açaí pulp. In the second step, titratable acidity, pH, soluble solids, anthocyanin content, instrumental color, and sensory acceptance of the low-fat açaí and cupuaçu nectar were evaluated for 6 months of storage at 25°C in the absence of light. The use of low-fat açaí pulp resulted in nectars with good overall acceptance, but with lower scores for color acceptance than those of the full-fat nectar. The low-fat nectar remained stable with respect to acidity, pH, and soluble solid content during storage for up to 180 days. However, there was degradation of anthocyanins, which had a negative impact on the product color and sensory acceptance over time. Under the conditions evaluated, the estimated product shelf life is up to 120 days.

Keywords:
Euterpe precatoria; nectar; low fat; sensory acceptance

Parameter	Full-fat açaí pulp	Low-fat açaí pulp
Total dry matter (%)	9.98 ± 0.21	7.32 ± 0.19
Total protein (%)	0.95 ± 0.07/ 9.50 ± 0.71^* * g/100g dry matter.	0.71 ± 0.06/ 9.68 ± 0.58^* * g/100g dry matter.
Lipids (%)	3.95 ± 0.52/ 39.64 ± 5.23^* * g/100g dry matter.	1.94 ± 0.33/ 26.49 ± 3.82^* * g/100g dry matter.
Ash (%)	0.04 ± 0.01/ 0.36 ± 0.02^* * g/100g dry matter.	0.03 ± 0.01/ 0.35 ± 0.02^* * g/100g dry matter.
Crude fiber (%)	1.26± 0.16/ 12.63 ± 0.49^* * g/100g dry matter.	0.62 ± 0.11/ 8.52 ± 0.97^* * g/100g dry matter.
Carbohydrates (%)	3.78 ± 0.21/ 37.87 ± 2.55^* * g/100g dry matter.	4.02 ± 0.25/ 54.96 ± 3.08^* * g/100g dry matter.
pH	4.34 ± 0.03	4.02 ± 0.02
Titratable acidity (% citric acid)	0.29 ± 0.04	0.25 ± 0.06
Soluble solids (°Brix)	3.33 ± 0.03	3.13 ± 0.04
Anthocyanins (mg.100 g^-1)	36.38 ± 2.25	25.63 ± 1.15

Parameter	FFN	LFN
Total dry matter (%)	19.27 ± 1.43^a	14.01 ± 0.37^b
Total protein (%)	0.88 ± 0.06^a	0.48 ± 0.05^b
Lipids (%)	3.71 ± 1.24^a	0.77 ± 0.01^b
Ash (%)	0.06 ± 0.01^a	0.04 ± 0.01^b
Crude fiber (%)	1.07 ± 0.24^a	0.54 ± 0.09^b
Carbohydrates (%)	13.55 ± 0.31^a	12.19 ± 0.26^a
Energy value (kcal.100 g^-1)	91.11 ± 10.90^a	57.61 ± 1.18^b
pH	3.88 ± 0.05^a	3.81 ± 0.03^a
Titratable acidity (% citric acid)	0.45 ± 0.03^a	0.42 ± 0.02^a
Soluble solids (°Brix)	16.39 ± 1.01^a	14.01 ± 0.95^a
Anthocyanins (mg.100g^-1)	19.21 ± 1.10^a	16.46 ± 1.47^b

Sensory Attribute	FFN	LFN
Aroma	7.39 ± 1.34^a	7.08 ± 1.55^a
Appearance	7.67 ± 1.39^a	6.73 ± 1.69^b
Color	7.98 ± 0.97^a	6.96 ± 1.54^b
Flavor	6.78 ± 2.03^a	6.86 ± 1.80^a
Overall impression	6.86 ± 1.95^a	6.88 ± 1.68^a

Color parameter	FFN	LFN
L*	26.39 ± 0.37^a	25.93 ± 0.45^a
a*	5.72 ± 0.39^a	5.71 ± 0.20^a
b*	2.06 ± 0.38^b	3.25 ± 0.08^a

Parameter	Full-fat açaí pulp	Low-fat açaí pulp
Total dry matter (%)	13.24 ± 0.35	6.76 ± 0.28
Total protein (%)	1.07 ± 0.05/7.99 ± 0.49^* * g/100g dry matter.	0.58 ± 0.06/8.65 ± 0.72^* * g/100g dry matter.
Lipids (%)	6.99 ± 0.41/52.21 ± 3.81^* * g/100g dry matter.	3.08 ± 0.28/45.57 ± 3.13^* * g/100g dry matter.
Ash (%)	0.31 ± 0.02/2.32 ± 0.03^* * g/100g dry matter.	0.23 ± 0.02/3.40 ± 0.03^* * g/100g dry matter.
Crude fiber (%)	2.15± 0.55/16.36 ± 1.88^* * g/100g dry matter.	0.44 ± 0.10/6.47 ± 1.16^* * g/100g dry matter.
Carbohydrates (%)	2.73 ± 0.62/21.13 ± 5.45^* * g/100g dry matter.	2.42 ± 0.52/35.91 ± 5.77^* * g/100g dry matter.
pH	4.28 ± 0.03	4.70 ± 0.03
Titratable acidity (% citric acid)	0.20 ± 0.05	0.25 ± 0.08
Soluble solids (°Brix)	4.80 ± 0.03	3.75 ± 0.02
Anthocyanins (mg.100 g^-1)	30.78 ± 2.85	19.48 ± 2.03

Color parameter	Storage time (days)
Color parameter	0	30	60	90	120	150	180
L*	28.30 ± 1.21^a	28.07 ± 0.95^a	28.02 ± 1.06^a	28.26 ± 1.07^a	28.09 ± 1.18^a	28.52 ± 1.24^a	28.70 ± 1.17^a
a*	6.09 ± 0.79^a	5.80 ± 0.85^a	5.79 ± 0.91^a	5.84 ± 0.90^a	5.80 ± 0.91^a	6.07 ± 0.92^a	6.18 ± 0.99^a
b*	3.78 ± 1.33^a	3.77 ± 1.33^a	3.80 ± 1.36^a	3.87 ± 1.35^a	4.10 ± 1.43^ab	4.14 ± 1.46^ab	4.49 ± 1.60^b

Sensory attribute	Storage time (days)
Sensory attribute	0	60	120	180
Appearance	6.82 ± 1.57^a	6.79 ± 1,50^a	6.59 ± 1.52^a	6.45 ± 1.56^a
Color	7.06 ± 1.52^a	7.00 ± 1,54^a	6.41 ± 1.81^ab	6.09 ± 1.77^b
Aroma	6.68 ± 1.66^a	6.62 ± 1.63^a	6.91 ± 1.71^a	6.00 ± 2.14^a
Flavor	7.09 ± 1.68^a	6.69 ± 1.71^a	7.06 ± 1.56^a	6.24 ± 2.35^a
Overall impression	7.26 ± 1.29^a	6.86 ± 1.55^a	6.84 ± 1.83^a	6.48 ± 1.95^a

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[1] *Corresponding author: clarissa.cunha@embrapa.br