Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(5), 361-369
DOI: 10.12691/jfnr-7-5-5
Open AccessArticle

Mixed Nectar of Cupuassu (Theobroma grandiflorum) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics

Gabrielli Nunes Clímaco1, Virgínia Kelly Gonçalves Abreu2, Tatiana De Oliveira Lemos2 and Ana Lúcia Fernandes Pereira2,

1Programa de Pós-Graduação em Engenharia de Alimentos, Universidade Estadual de Maringá, Campus Maringá, Avenida Colombo, 5790, Jd. Universitário, CEP 87020-900, Maringá, Paraná

2Curso de Engenharia de Alimentos, Universidade Federal do Maranhão, Centro de Ciências Sociais, Saúde e Tecnologia, Campus Avançado, Avenida da Universidade, s/n, CEP 65914-535, Imperatriz, Maranhão

Pub. Date: April 27, 2019

Cite this paper:
Gabrielli Nunes Clímaco, Virgínia Kelly Gonçalves Abreu, Tatiana De Oliveira Lemos and Ana Lúcia Fernandes Pereira. Mixed Nectar of Cupuassu (Theobroma grandiflorum) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics. Journal of Food and Nutrition Research. 2019; 7(5):361-369. doi: 10.12691/jfnr-7-5-5


The production of mixed nectar of cupuassu and green tea nectar can be a promising product for the market of beverage because it can provide a product with high nutritional value and good acceptance. The study aimed to produce mixed nectar of cupuassu and green tea with high nutritional value and good sensory acceptance and evaluate its stability. Physico-chemical (pH, acidy, reducing and total sugars, phenolic compounds, antioxidant activity, phase separation, and color), microbiological and sensory analysis were performed. Firstly, it was determined the ideal ratio of vegetables using formulations containing cupuassu and green tea, respectively: F1 (30%/ 70%), F2 (50%/ 50%) and F3 (70%/ 30%). Higher antioxidant activity and sensory acceptance selected F2. After, it was determined the ideal concentration of sugars. For this, it was produced formulations with 11, 13 and 15 °Brix. According to sensory acceptance, was chosen the formulation with 13 °Brix. After, it was assessed the stability for 180 days, with and without preservatives. The samples without preservatives had changes in the sensory characteristics during storage. However, these characteristics were maintained in the acceptance region of the hedonic scale.

blends exotic fruits phenolics compounds hedonic scale antioxidant activity additives

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