Resumo

ALVARENGA, Tahan N. V; ABREU, Virginia K. G; PEREIRA, Ana L. F  e  LEMOS, Tatiana de O. Development and Sensory Evaluation of Pineapple and Green Tea Mixed Nectar. Rev. cienc. tecnol. [online]. 2016, n.26, suppl.1, pp.26-31. ISSN 1851-7587.

Mixed nectars production provides new flavors and it has been a trend of national and international markets. The aim of this study was to evaluate mixed nectar formulations of pineapple and green tea varying the ratio pulp/ tea, selecting the best one. For mixed base of nectar, three formulations were used: F1 (50% pulp/ 50% green tea), F2 (60% pulp/ 40% green tea) and F3 (70% pulp/ 30% green tea). Nectars were elaborated with 30% of the mixed base and total soluble solids content of 11 °Brix. Microbiological analyses (coliforms at 35 °C and molds and yeasts), physico-chemical analyses (pH, total acidity and phenolic compounds) and sensory analyses were made. Sensory acceptance was conducted with sixty untrained individuals that evaluated color, appearance, smell, flavor, sweetness, acidity, body and overall impression attributes using a 9 point hedonic scale. The purchase intention was also evaluated by using a 5-point scale. The results of the microbiological analyses were satisfactory, with the absence of total coliforms, molds and yeasts. Pineapple and green tea mixed nectars showed acceptability index above 70% for color, appearance, body and overall impression. F2 formulation was selected, since it had acceptance comparable to F3. F2 has greater green tea content than F3 and greater purchase intent too. Therefore, this formulation demonstrates high potential for mixed nectars market.

Palavras-chave : Camellia sinensis; Phenolic compounds; Hedonic scale; Purchase intent; Acceptability.

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