Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (<i>Byrsonima crassifolia </i>(L.) <i>Kunth</i> and <i>verbascifolia </i>(L.) DC) and tapereba (<i>Spondia mombin</i>)
Vanessa Rosse de Souza, Adriana Aniceto, Joel Pimentel de Abreu, Júlia Montenegro, Bruno Boquimpani Trindade, Vanessa Azevedo de Jesuz, Monique de Barros Elias Campos, Paulo Sérgio Marcellini, Otniel Freitas‐Silva, Rafael Cadena, Anderson Junger Teodoro
Abstract
Abstract Increased fruit consumption due its protective effect on the organism is accompanied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp‐based beverage formulations from the murici and tapereba Amazon region, taking into account their sensory acceptance and antioxidant activity. Total soluble solid content, reducing sugar content, titratable acidity contents, pH, and ascorbic acid content were determined in pulps and formulations. The total content phenolic compounds and antioxidant activity were also evaluated. A 2 2 factorial experiment was formulated to optimize ingredients for the production of murici and tapereba fruit drinks. The murici pulp had higher acidity and higher ascorbic acid content. The analysis of phenolic compounds and antioxidant activity presented higher quantity in tapereba pulp. Tapereba‐based beverages had better acceptance by the evaluated criteria. Fruit‐based beverages murici and tapereba are a well‐accepted product and have important nutritional characteristics.