&lt;b&gt;Development of a mixed drink made from hydrosoluble soybean extract, coconut water and umbu pulp (&lt;i&gt;Spondias tuberosa&lt;/i&gt;)

Luís Gomes De Moura Neto,Geiseanny Fernandes Do Amarante Melo,Ilsa Cunha Barbosa,Maria Michele Ferreira Da Silva Torres,Jaqueline De Sousa Lira,Denise Josino Soares

doi:10.4025/actascitechnol.v38i3.27064

<b>Development of a mixed drink made from hydrosoluble soybean extract, coconut water and umbu pulp (<i>Spondias tuberosa</i>)

Luís Gomes De Moura Neto, Geiseanny Fernandes Do Amarante Melo + Show 4 more

Open Access

https://doi.org/10.4025/actascitechnol.v38i3.27064

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Abstract

The food sector depends on consumers and their social behavior. Since currently more and more consumers seek healthy products, exotic fruits have been increasingly on demand, with great opportunities for innovation. Current study developed a ready-to-drink mixed beverage made from hydrosoluble soybean extract, coconut water and umbu pulp. Four formulations were prepared with two proportions of umbu pulp (25 and 30%) and soluble solids (17 and 25º Brix). Formulations were submitted to chemical, physicochemical, microbiological and sensory analyses. The beverage was prepared with 25% of umbu pulp and the soluble solids were standardized to 25º Brix with commercial sugar for the highest scores in sensory attributes, overall impression and purchase intent. The four formulations presented pH, acidity, moisture, total sugar, vitamin C and microbiological results in accordance with current legislation.

Highlights

Recent studies have shown that more and more consumers are seeking healthier foods
The habit of consuming processed fruits has increased in Brazil and even worldwide, motivated by the lack of time people have to make juices from fresh fruit, the convenience of products, and the replacing of carbonated beverage consumption due to their nutritional value, since processed fruits are a source of vitamins, minerals and soluble
Since the mixed beverage made from umbu, coconut water, and hydrosoluble soybean extract is a new product, no reference on its physicochemical characterization occurs in the literature

Summary

Introduction

Recent studies have shown that more and more consumers are seeking healthier foods. pressure is put on industries to manufacture and commercialize products based on nutrients or foods that in addition to providing basic nutrients meet consumerstastes (Ribeiro, Andrade, Daniels, & Seibel, 2014).The habit of consuming processed fruits has increased in Brazil and even worldwide, motivated by the lack of time people have to make juices from fresh fruit, the convenience of products, and the replacing of carbonated beverage consumption due to their nutritional value, since processed fruits are a source of vitamins, minerals and solubleActa Scientiarum. Recent studies have shown that more and more consumers are seeking healthier foods. Pressure is put on industries to manufacture and commercialize products based on nutrients or foods that in addition to providing basic nutrients meet consumerstastes (Ribeiro, Andrade, Daniels, & Seibel, 2014). Technology carbohydrates, and due to the concern of consuming foods with healthier characteristics (Matsuura & Rolim, 2002). Ready juice has an interesting and growing market in Brazil. Brazil is the third largest producer of fruit in the world and the industries, knowing the countrys capacity, are benefiting from technology to invest in this market (Monteiro, 2006)

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