Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage

Abstract

This study aimed to evaluate the physicochemical composition, color and sensory acceptance of low-fat acai and cupuacu nectar, as well as changes in these parameters during storage. Nectars were prepared with acai pulp previously defatted by centrifugation on a pilot scale. The study consisted of two steps. In the first step, the physicochemical characteristics, instrumental color, and sensory acceptance of the nectar prepared with low-fat acai pulp were evaluated and compared with those of nectar prepared with full-fat acai pulp. In the second step, titratable acidity, pH, soluble solids, anthocyanin content, instrumental color, and sensory acceptance of the low-fat acai and cupuacu nectar were evaluated for 6 months of storage at 25°C in the absence of light. The use of low-fat acai pulp resulted in nectars with good overall acceptance, but with lower scores for color acceptance than those of the full-fat nectar. The low-fat nectar remained stable with respect to acidity, pH, and soluble solid content during storage for up to 180 days. However, there was degradation of anthocyanins, which had a negative impact on the product color and sensory acceptance over time. Under the conditions evaluated, the estimated product shelf life is up to 120 days.