Abstract
This study aimed to develop an acerola smoothie using gellan gum (GG) as a texture modifier. Samples were developed with three concentrations of GG (0.1%, 0.2%, 0.3% w/v) and a control sample (without GG). Physicochemical, rheological, and sensory properties were evaluated. The smoothie samples showed increased color intensity than the control, with a tendency to yellow and red colors. However, the hydrocolloid concentration did not affect the samples' pH values (4.13 to 4.17). GG presence favored an increase in the samples' viscosity, classified as pseudoplastic fluid. There was a reduction in vitamin C in samples with GG (422.18 to 430.49 mg/100 g), however, the values remained close to the control (448.89 mg/100 g). There was greater sensory acceptance by the sample with intermediate texture (0.2% GG), which obtained a higher frequency for the attributes "homogeneous" and "acerola flavor".
Highlights
Smoothies are non-alcoholic creamy drink beverages consisting of a mixture of fruits or vegetables and crushed ice, added with yogurt or milk, with high creaminess and semi-liquid consistency
There was a significant difference (p ≤ 0.05) between the control and the formulations with gellan gum (GG) in all evaluated properties, there was no difference among the samples with GG (p 0.05)
The presence of GG may have increased the stability of acerola pigments, such as anthocyanins and carotenoids, during heating, retaining the color, which resulted in darker samples (Xu et al, 2019)
Summary
Smoothies are non-alcoholic creamy drink beverages consisting of a mixture of fruits or vegetables and crushed ice, added with yogurt or milk, with high creaminess and semi-liquid consistency. They can be additive-free and without added sugar, fulfilling all the current demands of consumers (Teleszko & Wojdyło, 2014; Cano-Lamadrid et al, 2018; Fernandez et al, 2019). There is growing pressure on industries to develop foods that can supply this demand, and in this scenario, smoothies occupy a prominent place (Keenan et al, 2010; Young; Mills & Norton, 2020). Cano-Lamadrid et al (2018) evaluated the storage conditions in the quality of pomegranate smoothies and fruit puree. Ribeiro et al (2020) elaborated juçara, banana, and strawberry smoothies, which showed high sensory acceptability and contents of phenolic compounds. Camargo et al (2020) analyzed the sensory acceptance of smoothie-type drinks based on oats associated with strawberries and bananas
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