USE OF MIXTURE DESIGN TO IMPROVE A TROPICAL MIXED FRUIT NECTAR

Abstract

This study aimed to develop beverages of mixed nectars of tropical
fruits and to determine the best accepted formulation. The puree
blend contents were: cashew apple (12.25-21.00 g 100 g-1); acerola
(1.75-10.50 g 100 g-1); and mango (12.25-21.00 g 100 g-1), varying
according to a mixture design. The evaluated responses were based
on physicochemical, chemical and sensorial determinations. The
models for antioxidant activity, overall acceptance, ascorbic acid
content, phenolic content and viscosity were statistically signifi cant
(P ≤ 0.05). The formulation with 12.25 g of cashew apple puree
100 g-1, 21.00 g of mango puree 100 g-1 and 1.75 g of acerola puree
100 g-1 was the best accepted by the tasters. Mango and cashew
apple purees must be present in a greater proportion in the mixture,
since they have high fl avour acceptance. The antioxidant activity of
mixed nectars was most increased by acerola, followed by cashew
apple. A high correlation was observed between antioxidant activity
and acerola puree content and there was also a high correlation
between antioxidant activity and both ascorbic acid and total phenolic
contents.