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Beverage composed of fruits and soy:Microbiology,colorimetry and effects of refrigerated storage on physical-chemical parameters

引用

Food Bioscience 2022年第5期49卷 1084-1089页

作者： Bruno Fonsˆeca Feitosa Emanuel Neto Alves de Oliveira Francisco Bruno Ferreira de Freitas Juvˆencio Oleg´ario de Oliveira Neto Regilane Marques Feitosa thamirys lorranne santos lima Maria Lucimar da Silva Medeiros Jo˜ao Vitor Fonseca Feitoza Henrique D.M.Coutinho State University of Campinas Faculty of Food EngineeringCampinasSP13083-970Brazil Federal Institute of Education Science and Technology of Rio Grande do Norte(IFRN)Pau dos Ferros Campus Pau dos FerrosRio Grande do Norte59900-000Brazil Federal University of Campina Grande Campus Pombal-PB58840-000Brazil Federal Institute of Education Science and Technology of Alagoas57625-000Brazil Federal Institute of Education Science and Technology of Rio Grande do Norte(IFRN)Campus Pau dos FerrosRio Grande do Norte59900-000Brazil Federal Institute of Education Science and Technology of Rio Grande do Norte(IFRN)Campus Currais NovosRio Grande do Norte59380-000Brazil Federal University of Cear´a Center for Agrarian SciencesFortalezaCE59700000Brazil Department of Biological Chemistry Regional University of Cariri-URCA63105-000CratoCEBrazil

The study aimed to develop beverages composed of fruits and soy extract,to evaluate the microbiology,colorimetry and the effects of refrigerated storage(4±2℃)on the physicochemical *** concentrate(50,55,60,65,70,75 and 80%)and myrtle pulp(30,25,20,15,10,5 and 0%)were used for the preparation of seven beverage formulations composed in different proportions,added with inulin and sweetened with honey *** analyzes were performed after processing and physicochemical stability was determined every 4 days for 8 *** beverages composed showed adequate microbiological quality after *** partial replacement of myrtle pulp by mango concentrate influenced mainly the colorimetric parameters,as well as pH,total acidity,total soluble solids and TSS/TTA *** beverages with greater stability were those made with 50 and 55%mango and 30 and 25%myrtle,respectively,both with 13%soy *** is inferred that the development of beverage composed of fruits and soy for specific emerging audiences may be viable,and complementary analyzes and a longer storage period are recommended for more stable beverages.

关键词： Eugenia gracillima Kiaersk Glycine max Mangifera indica L Mixed juice Stability study

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