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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http://repositorio.utfpr.edu.br/jspui/handle/1/26378 |
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riut-1-263782021-11-13T06:06:02Z Bebida carbonatada light sabor melancia com hortelã Light watermelon carbonated drink with mint Santana, Thiago Rodrigues da Silva Sakanaka, Lyssa Setsuko Sakanaka, Lyssa Setsuko Dias, Lúcia Felicidade Shirai, Marianne Ayumi Refrigerantes Suco de frutas concentrado Adoçantes Avaliação sensorial Carbonated beverages Concentrated fruit juices Sweeteners Sensory evaluation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS 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. Tendo em vista o aumento de doenças relacionadas ao alto consumo de alimentos ricos em açúcares, o consumidor tem buscado alternativas mais saudáveis, dando preferência aos alimentos light e diet. Além disso há uma busca constante por uma maior diversidade de alimentos e sabores, portanto a indústria tem desenvolvido tecnologias para atender o seu público, e a indústria de refrigerantes tem desenvolvido bebidas adoçadas com edulcorantes com baixo ou sem nenhum valor calórico, e aumentado a diversidade de sabores existentes no mercado. Neste aspecto, este projeto teve como objetivo desenvolver uma bebida carbonatada light sabor melancia e hortelã, utilizando suco de melancia concentrada e óleo essencial de hortelã como aromatizante. O suco de melancia foi extraído e crioconcentrado por duas vezes, caracterizado físico-químicamente e congelado até uso. A elaboração das bebidas envolveu o preparo do xarope simples, e posterior adição dos outros ingredientes, para depois ser carbonatada. Foram desenvolvidas duas bebidas carbonatadas, uma contendo açúcar e outra eritritol. As bebidas foram submetidas às análises físico-químicas e microbiológicas antes de serem avaliadas sensorialmente por consumidores não treinados, em um teste de aceitação e intenção de compra. Os resultados da análise físico-química das bebidas resultaram em pH 3,63 e 3,60, 11,2 °Brix e 13,9 oBrix, 0,69 g e 0,59 de ácido cítrico por 100 mL de bebida e 2,49 g e 1,37 g de açúcares redutores por 100 mL de bebida, para a bebida carbonatada contendo açúcar e eritritol, respectivamente. Ambas as amostras se apresentaram dentro dos parâmetros da legislação em termos microbiológicos para bebidas carbonatadas. Os resultados da análise sensorial mostraram que ambas as bebidas apresentaram boa aceitação, situando-se entre os termos hedônicos “Não gostei nem Desgostei” e “Gostei extremamente”, sendo a bebida carbonatada contendo eritritol mais aceita pelos provadores. A bebida carbonatada contendo eritritol apresentou índice de aceitabilidade de 87,09%, além de possui baixo valor calórico (39,8 kcal) quando comparada com a bebida contendo açúcar (89,6 kcal), sendo uma alternativa interessante para indivíduos que optam por uma dieta com redução de açúcares. 2021-11-13T00:55:17Z 2021-11-13T00:55:17Z 2021-05-12 bachelorThesis SANTANA, Thiago Rodrigues da Silva. Bebida carbonatada light sabor melancia com hortelã. 2021. Trabalho de Conclusão de Curso (Tecnologia em Alimentos) - Universidade Tecnológica Federal do Paraná, Londrina, 2021. http://repositorio.utfpr.edu.br/jspui/handle/1/26378 por openAccess http://creativecommons.org/licenses/by-nc/4.0 application/pdf Universidade Tecnológica Federal do Paraná Londrina Brasil Tecnologia em Alimentos UTFPR |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Refrigerantes Suco de frutas concentrado Adoçantes Avaliação sensorial Carbonated beverages Concentrated fruit juices Sweeteners Sensory evaluation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
| spellingShingle |
Refrigerantes Suco de frutas concentrado Adoçantes Avaliação sensorial Carbonated beverages Concentrated fruit juices Sweeteners Sensory evaluation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS Santana, Thiago Rodrigues da Silva Bebida carbonatada light sabor melancia com hortelã |
| description |
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. |
| format |
Trabalho de Conclusão de Curso (Graduação) |
| author |
Santana, Thiago Rodrigues da Silva |
| author_sort |
Santana, Thiago Rodrigues da Silva |
| title |
Bebida carbonatada light sabor melancia com hortelã |
| title_short |
Bebida carbonatada light sabor melancia com hortelã |
| title_full |
Bebida carbonatada light sabor melancia com hortelã |
| title_fullStr |
Bebida carbonatada light sabor melancia com hortelã |
| title_full_unstemmed |
Bebida carbonatada light sabor melancia com hortelã |
| title_sort |
bebida carbonatada light sabor melancia com hortelã |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2021 |
| citation |
SANTANA, Thiago Rodrigues da Silva. Bebida carbonatada light sabor melancia com hortelã. 2021. Trabalho de Conclusão de Curso (Tecnologia em Alimentos) - Universidade Tecnológica Federal do Paraná, Londrina, 2021. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/26378 |
| _version_ |
1805318000649175040 |
| score |
10,814766 |