Bebida carbonatada light sabor melancia com hortelã
In view of the increase in diseases related to high consumption of foods rich in sugars, consumers have been looking for healthier alternatives, giving preference to light and diet foods. In addition, there is a constant search for a greater diversity of foods and flavors, so the industry has been d...
| Autor principal: | Santana, Thiago Rodrigues da Silva |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/26378 |
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| Resumo: |
In view of the increase in diseases related to high consumption of foods rich in sugars, consumers have been looking for healthier alternatives, giving preference to light and diet foods. In addition, there is a constant search for a greater diversity of foods and flavors, so the industry has been developing technologies to meet its public interest, as does the soft drink industry, which has been developing drinks with sweeteners with low or no caloric value and has increased the diversity of flavors on the market. Therefore, this project aimed to develop a light carbonated watermelon drink with mint flavor, using concentrated watermelon juice and mint essential oil as a flavoring. The watermelon juice was extracted and crioconcentrated twice, chemically characterized and frozen until use. The development of the beverages involved the preparation of the basic syrup, and the subsequent addition of the other ingredients, before being carbonated and resulted in two formulations, one containing sugar and the other erythritol. The drinks were subjected to physical-chemical and microbiological analyses before being subjected to a sensorial evaluation by a not trained panel involving an acceptance test and purchase intention. The results of physical-chemical analysis of carbonated drinks showed pH of 3.63 and 3.60, 11.2 ° Brix and 13.9 oBrix, 0.69 g and 0.59 of citric acid per 100 mL of drink, 2.49 g and 1.37 g of reduced sugar per 100 mL of drink, for the sample containing sugar and erytritol, respectively. Both samples presented in accordance to Brazilian legislation in terms of microbiological parameters. The results of the sensory analysis showed that both drinks were well accepted, classified between the hedonic scale of "I didn't like or disliked" and "I liked it extremely", being the carbonated drink containing erythritol more accepted by the panel. The carbonated drink containing erythritol showed acceptability index of 87.09%, and a low caloric value (39.8 kcal) when compared to the drink containing sugar (89.6 kcal), being an interesting alternative for individuals who will to follow a sugar-reduced diet. |
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