Resumo

SABBATELLA, Omar P.; POKOLENKO, Jorge J.  e  SCHMALKO, Miguel E.. Influence of Composition in Soluble Extraction of Yerba Maté. Rev. cienc. tecnol. [online]. 2009, n.11, pp.42-47. ISSN 1851-7587.

One problem in the industrial processing of yerba maté (Ilex paraguaiensis Saint Hilaire) is the change in taste at different production times. In this research we tried to solve this problem changing the percentage of the different fractions mixed in its elaboration (twigs, powder, gross and fine grounded leaves). Solid extraction rate was measured using a device simulating the traditional way of yerba mate consumption, the maté. The material was prepared with differ nt percentages of the different fractions. Experimental data of extraction rate were fitted to a model which described its dependence on the volume used in the extraction. From this model, four parameters related to the intensity of taste were calculated. Each one was fitted to a surface response equation to explain its variation with the fractions percentage. This model explained about 50-60% of the variability. In order to measure the sensitivity of the consumers, a sensorial analysis was carried out.

Palavras-chave : Yerba mate; Solubles; Mezclas; Sólidos; Yerba maté; Solubles; Mixes; Solids.

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