Abstract
This study aimed to evaluate the physical and chemical quality of processed passion fruit and peach nectar flavors and sold in supermarkets in the city of Cuiaba-MT. We evaluated the physicochemical parameters total acidity, citric acid, pH, vitamin C content, soluble solids (° Brix) SS/acidity total, reducing and non-reducing and total carbohydrates, as the Institute Adolf Lutz standards. The mean values were subjected to analysis of variance and were submitted to the Scott-Knott test at 5% significance level. The total acidity (g.100g-1) to B and D showed statistically equal averages. However, passion fruit flavor of the brand B showed higher pH value (3.27 ± 0.02a). There was no statistically significant difference in soluble solids / titratable acidity (SS / TA) between the marks for the analyzed flavors. For vitamin C all values were below prescribed by legislation. For total soluble solids the average observed for the passion fruit flavor met the minimum established by legislation. However, for the peach flavor, the marks A and B showed lower values and they were smaller than the minimum values established by legislation. Regarding the parameter non-reducing sugar, the brand presented the biggest non-reducing sugar values for the flavors to analyzed. We concluded that not all analyzed parameters meet the current legislation. Vitamin C and soluble solids were below the established by legislation. There is no standard of identity and quality for non-reducing sugar as sucrose, so important parameter as a criterion of a healthy food.
Highlights
This study aimed to evaluate the physical and chemical quality of processed passion fruit and peach nectar flavors and sold in supermarkets in the city of Cuiaba-MT
We evaluated the physicochemical parameters total acidity, citric acid, pH, vitamin C content, soluble solids (° Brix) SS/acidity total, reducing and non-reducing and total carbohydrates, as the Institute Adolf Lutz standards
The mean values were subjected to analysis of variance and were submitted to the Scott-Knott test at 5% significance level
Summary
Este trabalho foi desenvolvido na cidade de Cuiabá-MT com coordenadas geográficas 15o35’46” S, 56o05’49” W (IBGE, 2011) no período entre dezembro/2014 a janeiro/2015. Foram avaliados quatro tipos de marcas (A, B, C, D) diferentes de néctar industrializados, nos sabores pêssego e maracujá. Os lotes foram adquiridos em supermercados varejistas de Cuiabá-MT e o experimento desenvolvido em delineamento inteiramente casualizado com quatro tratamentos (marca) e quatro lotes diferentes (repetição). Foram escolhidos os sabores maracujá e pêssego por estarem entre os mais consumidos e na disponibilidade de lotes diferentes presentes à época do estudo na região. Os dados obtidos foram submetidos a análise de variância-ANOVA e submetidas ao teste de Scott-Knott (p
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