Silva Larissa Morais Ribeiro da, Lima Andréa da Silva, Maia Geraldo Arraes, Rodrigues Maria do Carmo Passos, Figueiredo Raimundo Wilane de, Sousa Paulo Henrique Machado de
Universidade Federal do Ceará, Brasil.
Arch Latinoam Nutr. 2011 Jun;61(2):209-15.
The purpose of this work was to develop three mixed drinks based on caja (Spondias mombin L.) and cashew apple (Anacardium occidentale) pulps, added prebiotic ingredients and to evaluate their chemical, physicochemical and sensory properties. Four formulations with combinations of two pulp fruit, sucrose and prebiotic ingredients (Standard inulin, inulin high performance-HP-and fructooligosaccharides FOS) were developed. The mixed drinks were submitted the following analysis pH, acidity, soluble solids, sugars, ascorbic acid, total carotenoids, total polyphenols and acceptance ratings of the sensory attributes such as: consistency, sweetness and overall impression, attitude and consumers purchase preference. The pH, total soluble solids and polyphenol results showed difference (p < or = 0.01) significant, while for the analysis of total acidity, sugars, ascorbic acid and carotenoids, it was not observed significant difference. The sensory attributes evaluates showed results ranging in scale between "I did not like or disliked "and" liked "(average 5.80 to 7.06). The attributes sweetness, consistency and attitude of buying showed no difference (p > 0.05) between drinks, however, differed significantly (p < or = 0.05) for the attribute of overall impression. The drink with FOS showed a similar acceptance when compared to traditional (sucrose) drink, showing an option of meeting the functional food expectations of consumers, who seek healthy, nutritious and tasty foods.
这项工作的目的是基于卡哈（金叶树）和腰果苹果果肉开发三种混合饮料，添加益生元成分，并评估其化学、物理化学和感官特性。开发了四种含有两种果肉、蔗糖和益生元成分（标准菊粉、高性能菊粉-HP-和低聚果糖FOS）组合的配方。对混合饮料进行了以下分析：pH值、酸度、可溶性固形物、糖类、抗坏血酸、总类胡萝卜素、总多酚以及感官属性的接受度评分，如：稠度、甜度和总体印象、态度以及消费者购买偏好。pH值、总可溶性固形物和多酚的结果显示出显著差异（p≤0.01），而对于总酸度、糖类、抗坏血酸和类胡萝卜素的分析，未观察到显著差异。评估的感官属性结果在“我不喜欢或讨厌”到“喜欢”的范围内（平均为5.80至7.06）。饮料之间在甜度、稠度和购买态度属性上没有差异（p＞0.05），然而，在总体印象属性上存在显著差异（p≤0.05）。与传统（蔗糖）饮料相比，含有FOS的饮料显示出相似的接受度，表明它是满足寻求健康、营养和美味食品的消费者对功能性食品期望的一个选择。
