Abstract
A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type.
Highlights
Among the fruits, ‘berries’ or ‘red fruit’ are characterized as small, with juicy pulp of sweet or bitter taste and colouration that is usually red, purple or blue (Hidalgo & Almajano, 2017)
The aim of this study was to optimize a berry fruit mixed juice elaborated with coconut water, based on the nutritional and sensory quality, through response surface methodology and desirability function, as well as Received 02 Oct., 2019 Accepted 04 Dec., 2019 1 Departamento de Ciência dos Alimentos, Universidade Federal de Lavras – University of Lavras (UFLA), Lavras, MG, Brasil
Strawberry and coconut were obtained from a local grocery store located in Lavras (MG, Brazil), and blackberry and red raspberry were obtained directly from the orchard of the Federal University of Lavras (UFLA), all at the maturation stage
Summary
Among the fruits, ‘berries’ or ‘red fruit’ are characterized as small, with juicy pulp of sweet or bitter taste and colouration that is usually red, purple or blue (Hidalgo & Almajano, 2017). The consumption of fruits, especially berries, has been increasing due to its high nutritional value, mainly anthocyanin and antioxidant activity (Souza et al, 2014b; Olas, 2018). Berries can be consumed in fresh or processed form, and in this group, strawberry (Fragaria x ananassa), blackberry (Rubus spp.) and red raspberry (Rubus idaeus) are highly appreciated for their delicate texture, sharp colour and unique flavour. These fruits present high postharvest losses due to softness, over-ripening and pathogen attack (Manganaris et al, 2014). A way to avoid these losses is through the product development of juices, jellies, jam, liqueurs and ice creams
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