Abstract
Abstract The aim of this work was to evaluate the stability during maturation of banana liqueurs made with yacon syrup and sucrose. Thus, 20 °GL and 30 °Brix liqueurs were produced using yacon and sucrose syrups at concentrations of 42.8 and 45.0 °Brix. The liqueurs were subjected to two procedures as following: heat treatment at 70 °C for 20 min (tranchage), followed by storage at room temperature for 10 days (T42-T and T45-T); no heat treatment and storage at 50 °C for 10 days (T42-50 and T45-50). The color and turbidity of liqueurs were evaluated daily within 10 days of storage. The alcohol content was evaluated every 2 days. The total color difference (ΔE) was calculated in relation to color at time zero for each treatment. The T42-50 treatment had the lowest turbidity at the end of maturation. The T45-T treatment presented the lowest ΔE value at the end of maturation. The alcohol contents regarding the liqueurs were the same as those contents after elaboration as well as did not change over the maturation time for all treatments.
Highlights
O objetivo deste trabalho foi avaliar a estabilidade, durante a maturação, de licores de banana elaborados com xarope de yacon e sacarose
Turbidity expresses the interference that suspended solids exert on the passage of light through the sample
Turbidity is closely associated with appearance, which, in turn, is one of the main quality parameters of a liqueur (Collado-Fernández et al, 2000; Nogueira & Venturini Filho, 2005; Teixeira et al, 2011)
Summary
O objetivo deste trabalho foi avaliar a estabilidade, durante a maturação, de licores de banana elaborados com xarope de yacon e sacarose. Os teores alcoólicos dos licores apresentaram-se iguais entre si logo após a elaboração e não sofreram alterações ao longo do tempo de maturação, para todos os tratamentos. The addition of ingredients can be used in the liqueur elaboration process in order to add functional, nutritional, technological or sensory properties to the product, with the view of meeting the growing consumer demand for foods with different characteristics. Other foods can be added to the liqueur elaboration process
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