Abstract
ABSTRACT: Soursop is a well-appreciated tropical fruit, both in natura and in the form of juices and nectars. Despite its wide acceptance, there is lack of its use in the preparation of other products, such as alcoholic beverages. The objective of this study was to prepare soursop liquors by varying the concentrations of pulp and sucrose syrup with different contents of total soluble solids and to evaluate the effects of these on the physical and chemical characteristics of the beverages. In the production process, the pulp (300, 400 and 500 g) was macerated with distilled alcohol for 20 days, after which it was filtered, added to the syrup (50, 60 and 70 °Brix), bottled in polyethylene bottles and subjected to an accelerated aging. All drinks resulted in alcohol levels (15.25 to 16.69% v/v) and total sugars (12.63 to 17.97%) in accordance with the standards required by law. The experiments made with the lowest concentration of pulp showed the highest yields (84.17 and 85.25%). First-order models with interactions and 95% confidence intervals were obtained. The pulp consisted of the most significant factor, influencing the largest number of responses (yield, alcohol content, dry residue, titratable acidity, titratable acidity/soluble solids ratio and luminosity). The larger coefficient of determination (R2) values were found in the models adjusted to the data of yield, dry residue, total soluble solids, titratable acidity and total sugars, which were significant and predictive, showing values greater than 0.97.
Highlights
The Brazilian northeastern region has favorable conditions for the cultivation of various fruitful species
The commercial importance in Brazil is considered of low expression compared to other fruits, the growing interest from the food industry, especially the juice industry, makes the soursop promising for export (SAMARÃO et al, 2011)
The processing of the fruit is necessary for the preparation of various products, including alcoholic beverages, such as liquor
Summary
The Brazilian northeastern region has favorable conditions for the cultivation of various fruitful species. Despite the characteristics that make the soursop a fruit with high market potential, Lima et al (2010) reported that the high perishability of soursop and the short shelf life after harvest have been responsible for high rates of losses and difficulties in the supply of traditional and potential markets for fresh fruit consumption. In this sense, the processing of the fruit is necessary for the preparation of various products, including alcoholic beverages, such as liquor
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