Abstract
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-size: 12.0pt; font-family: 'Times New Roman','serif'; mso-ansi-language: EN-US;" lang="EN-US">Evaluation of physico-chemical parameters and the acceptability of liquors pineapple (Ananas comosus L. Merri), produced with different alcoholic bases: rum, flavored with pineapple peel and rum doubly distilled grain alcohol, were performed in this study. We conducted analyzes of alcoholic strength, density, pH, soluble solids, total fixed and volatile acidity, dry, and sensory analysis through the affective test of acceptability with 100 judges using 9-point hedonic scale to evaluate the attributes color, flavor , odor and overall impression, and purchase intent test. The average alcohol content found for all treatments was 25% v / v, a value that lies within the limits of the Brazilian law. The values of dry matter, fixed acidity, density and L * is not distinguished between treatments. The color parameters L *, a *, b *, chroma and H °, and the results of the analysis of the total acidity, soluble solid showed up only statistically different for liquor-based grain alcohol. The average pH differed for rum-based liqueur. All liquors showed good acceptability, averaging above 6 and 49% of the panelists claimed that the product would probably buy pineapple liqueur made with different alcoholic bases. The liquor made of only rum was the most accepted as the global average of items analyzed.</span></p>
Highlights
Most part of fruit production in Brazil is directed to “in natura” consumption (Lima, Nebra & Queiroz, 2000)
Production, characterization and acceptability of pineapple liqueurs prepared with different alcoholic bases (Cristal), which were purchased at the local market of Goiânia, Goiás (Brazil)
Cambeba Ltda - located at the city of Alexânia, Goiás - provided non-aged organic “cachaça” (Mono-distilled sugarcane spirit) which was used as a raw material do produce the liqueurs
Summary
Most part of fruit production in Brazil is directed to “in natura” consumption (Lima, Nebra & Queiroz, 2000). The market is increasingly demanding transformed products such as jams, candies, juice and liqueurs Such increase is associated with adding value to fruits but it generates major issues regarding the residues from industrial processes that could be exploited to develop different and innovative products derived from fruits with higher contents of several nutrients (Lima, Nebra & Queiroz, 2000). Despite the abundance of the cultivation of this fruit in Brazil, the industrial use is still low against the consumption of fresh fruit, requiring the search for alternatives to its use so as to tap the excessive crops, mainly by industry, to the manufacturing of non-traditional products, such as, for example, alcoholic beverages, depending on the sugar concentration, acidity and sensory characteristics (Araujo et al, 2009) Another feature of this fruit is the great waste production after processing. The edible part represents from 22.5 to 35% of the fruit; the residue is discarded and especially the peels, contain considerable amount of adhered pulp which is disposed together with the the other parts (Prado et al, 2003)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Revista Verde de Agroecologia e Desenvolvimento Sustentável
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
