GASIFIED DRINK OF GREEN YERBA-MATE

Abstract

The objective of the present work was the development of a gasified drink based on the extract of green yerba-mate. The conditions for obtaining the extract of green yerba-mate were determined, selected in function of the income in dry residue and of the viable possibilities of processing. It was defined granulometry of the leaves, the proportion of leaves of green yerba-mate and water (10:100), temperature of 85ºC and time of thirty minutes for preparing the extract. For the formulation of the drink, refined sugar (syrup form), citric acid, sodium benzoate, potassium sorbate, caramel color, drinking water and carbonic gas for the gasification. In a general way the consumers present the tendency of better acceptance for products prepared starting from ingredients traditionally used and common to their alimentary habits. However, the accomplished sensorial analyses demonstrated that the gasified drink green yerba-mate obtained good acceptance among the judges (average of 6,88) in a hedonic scale with maximum value of nine points. The judges appreciated the soft and characteristic flavor of the green yerba-mate, making possible the development of drinks gasified with the extract of green yerba-mate.