The Brazilian Way to Consume acai: Do guarana Extract and Sugar Concentrations Influence on Acceptance?

Gabriela Montenegro,Karen S Pereira,Lauro Melo

doi:10.5539/jfr.v3n1p39

Gabriela Montenegro, Karen S Pereira + Show 1 more

Open Access

https://doi.org/10.5539/jfr.v3n1p39

Copy DOI

Abstract

Acai is a palm widely distributed in the Amazon estuary floodplains. The edible pulp of acai fruits is commonly macerated with water to produce a thick, purple beverage of creamy texture, oily appearance, and characteristic flavor. Depending on the Brazilian region, the acai based-product is prepared adding sugar and guarana extract, but their ideal proportions have never been determined in order to optimize consumers’ sensory acceptance. This research investigated these concentrations using response surface methodology (RSM) based on a five-level, two variable central composite rotatable design (CCRD). Dependent variable was consumer acceptance (flavor, texture and overall liking) and results were analyzed by multivariate regressions. Analyses of Variance (ANOVAs) showed significant models – F-test values (29.3 for flavor, for texture 37.8 and 30.4 for overall liking) higher than the critical value of 4.35 (d.f. = 3; p &lt; 0.05; R2 of 0.926 for flavor, 0.942 for texture and 0.929 for overall liking). Acceptance models are presented (significant parameters). Results showed that guarana extract has a stronger influence (negative) on acceptance compared to sugar (positive), both not on optimal conditions yet. Therefore, more studies are needed in order to optimize acai acceptance.

Highlights

Açaí (Euterpe oleracea Mart.) is a tropical palm tree that occurs naturally in the Amazon region
The samples were prepared with 13.2% of unsweetened guaraná extract and five concentrations of açaí, based on the values provided for the açaí producer, in order to determine the ideal level of açaí in the final product
Guaraná concentration increased (p < 0.05) flavor, texture and overall liking in the quadratic model terms while sugar caused no influence (p > 0.05) in these terms

Summary

Introduction

Açaí (Euterpe oleracea Mart.) is a tropical palm tree that occurs naturally in the Amazon region. Its spherical grape-sized fruits are green when young and ripen usually to a dark purple (Strudwick & Sobel, 1988). Açaí is integrated in the daily dietary habits of the native people and is normally used in main meals for lunch or dinner. In modern Brazilian society, it has gained interest as a nutritionally valuable wellness product (Strudwick & Sobel, 1988). The edible pulp of açaí fruits is commonly macerated with water to produce a thick, purple beverage of creamy texture, oily appearance, and characteristic flavor (Pacheco-Palencia et al, 2007). Depending on the Brazilian region (namely, Rio de Janeiro and São Paulo), the açaí based-product is prepared adding sugar and guaraná extract Depending on the Brazilian region (namely, Rio de Janeiro and São Paulo), the açaí based-product is prepared adding sugar and guaraná extract (another plant - Paullinia cupana var. sorbilis) (Klein et al, 2012)

Methods

Results

Conclusion