Response surface methodology optimization of blended fruit nectar: cashew apple and açai

Abstract

ABSTRACT There is a growing market for beverages made with mixed fruits, mainly tropical ones. The objective of this work was to develop blended nectars based on açai and cashew apple pulps and to evaluate them by using sensory consumer tests according to a response surface methodology. Nine formulations were prepared by using different total pulp concentrations and açai-to-cashew apple pulp ratios. The formulation with 30.0% of total pulp and an açai-to-cashew apple pulp ratio of 0.84 (that is to say, 13.7% of açai pulp and 16.3% of cashew apple pulp) was the most accepted by consumers (lowest pulp assayed). This mixed nectar showed high vitamin C and anthocyanin contents, and exhibited an attractive dark violet color, suggesting potential commercial success. The data obtained in this study can be used for large-scale production of new mixed fruit nectars, which suggests that they may represent an exciting option for consumers.