Characteristics Of Final Product Research Articles

Impact of Artificially Induced Respiratory Deficient Yeast on Beer Flavor and Fermentation

Respiratory deficient cells or “petites” are the most common type of mutation found in brewing yeast. High levels of petites are known to contribute to unwanted flavors in beer along with yeast flocculation problems during fermentation. However, a minimal amount is known regarding the impact of petites when present at naturally occurring frequencies. Accordingly, this study investigated if petites, which are present at low frequencies, affect beer flavor and fermentation profiles. Laboratory [20 mL] fermentations were undertaken with yeast that contained a range of petite populations 3.7, 5.1, 8.7, and 10.8%. During fermentation, the yeast in suspension, wort density, and alcohol were monitored. At the end of the fermentation, the beer was analyzed for volatile flavor compounds. Correlations between petite levels and levels of vicinal diketones, acetate esters, and medium chain fatty acid (MCFA) ethyl esters existed. Higher alcohol levels were unchanged (propan-1-ol, 3-methyl butanol, 2-methyl butanol, and isobutanol) with increasing levels of petite concentrations. Similarly, the yeast in suspension behavior and the change in wort density attenuation between the control and petite enriched fermentations were not significantly different (P > 0.05). This study suggests that low concentrations of petites in the pitched yeast would not be detectable in the final product characteristics.

Optimizing Organoleptic Properties of Drinking Yoghurt Incorporated with Modified Kithul (<em>Caryota urens</em>) Flour as a Stabilizer and Evaluating Its Quality during Storage

The property of hydration which may function to provide water control by thickening and gelling is the special feature of the kithul flour. This property was used for drinking yoghurt to improve the texture which could be used as an alternative stabilizer for vegetarians. With view this intention this study was focused to improve the recipe for drinking yoghurt with suitable concentration which combined with a better process. Further it was aimed to make appropriate hydration and suitable flour concentration (0.5% and 1%) which gain most agreeable condition on textural and sensory characteristics of final drinking yoghurt product. Physicochemical and sensory attributes for different periods of time (initial, 7th and 14th days) of developed formulation were analyzed. it is concluded that 1% of pre-gelatinized (75o C for 5 minutes) modified kithul flour (Caryota urens) with process for 24 hours refrigeration condition was selected as the best process to maintain most preferable texture condition for drinking yoghurt . Finally, it is also recorded that developed drinking yoghurt could be stored up to 7 days with 242 ppm of potassium sorbate at 4o C storage. Keywords: drinking yoghurt, kithul flour, modified starch, stabilizer

Comparative study of mechanical characteristics of recycled PET fibres for automobile seat cover application

Polyethylene terephthalate is a thermoplastic polymer with a wide range of uses, including synthetic fibres and containers for beverages and other liquids. Recycling plastics reduces the amount of energy and natural resources needed to create virgin plastics. Polyethylene terephthalate containers and bottles are collected and then broken down into small flakes used to produce new products such as textile fibres. Thermo-mechanical degradation may happen during the recycling process and presence of contaminants affects the final product characteristics. Two kinds of recycled polyethylene terephthalate fibres were used for fabrics production: post-consumer polyethylene terephthalate fibres and a blend of post-consumer and post-industrial polyethylene terephthalate fibres. Focusing on knitted and flat-woven textile structures, main mechanical properties of the fabrics were assessed by various tests, like tensile strength test and wear resistance test. A comparative study with the current production of virgin polyethylene terephthalate fabrics was useful to evaluate high standards accordance for automotive field. Both knitted and flat-woven recycled polyethylene terephthalate fabrics had excellent performance after mechanical tests. Post-consumer polyethylene terephthalate fabrics had the best results, especially after wear resistance test. These results allow an evaluation of their applications.

Using Cocreation in the Process of Designing a Smartphone App for Adolescents and Young Adults With Cancer: Prototype Development Study.

BackgroundAdolescent and young adult (AYA) oncology and hematology is a developing field of medicine, focusing on a population that faces many challenges throughout medical treatment and beyond. Mobile health (mHealth) interventions provide exciting new opportunities for improvement of health-related quality of life (HRQoL) in AYAs with cancer. Many smartphone apps are currently available for AYAs with cancer; however, for AYAs with cancer, very few apps have been designed with direct input from AYAs themselves or have demonstrated their effectiveness and benefit.ObjectiveThe objective of this project was to develop the prototype of a smartphone app for AYAs with cancer through the process of cocreation, with the active input of AYAs who have received treatment for cancer directly impacting content and design.MethodsPatients were recruited from a population of Danish AYAs who had received treatment for cancer between the ages of 15 and 29 years. The cocreation process was completed over the course of 3 workshops and intermittent ad hoc meetings, where the recruited AYAs worked in coordination with 1 nurse, 1 doctor, and 2 representatives from a digital agency and app developer. During each workshop, participants prioritized their goals for the app. After new app content was developed, feedback was requested from the participants, and changes were made accordingly. This iterative process continued until consensus on final product features and design were achieved. Health care professionals provided minimal input and primarily performed observational roles in the workshops, with direct interaction limited to introducing the project and explaining measurement features of the app in development.ResultsThree key features to be included in the prototype app were identified from the cocreation workshops: (1) a community forum; (2) an information library; and (3) a symptom and side-effect tracking tool. Bright, warm colors were selected for the app by the participating AYAs. The final prototype will be launched for pilot testing and implementation testing in February of 2018.ConclusionsThe process of cocreation is a user-involved process that can create an end product that is useful and customized for the target population. This process, as such, is a beneficial process to utilize when addressing the specific needs of AYAs with cancer. The results of the here described app prototype will be evaluated in more detail in the near future. However, this description of the cocreation process in app development can be utilized for the creation of other mHealth interventions.

Determination of the heat source parameters for the case of simultaneous two-sided laser-arc welding of extended T-joints

Effective application of hybrid laser technologies can help to decide the problem of creating high-performance welding technologies that allow to optimize the process of producing critical structures, as well as to reduce labor intensiveness material consumption. Today the development of industrial technologies for the manufacture of extended body parts under minimum tolerance condition requires the numerical simulation of thermal deformation processes occurring in the material during welding and affecting the final operating characteristics of products. The article is devoted to the search for the optimal solution of the problem of determining the T-joint geometrics, taking into account the possibility varying the positional relationship of the laser and arc heat sources on both sides. The thermal field that is created by two simultaneously operating combined heat sources is one of the key parameters of the process.

Milk microbiome diversity and bacterial group prevalence in a comparison between healthy Holstein Friesian and Rendena cows.

Dry and early lactation periods represent the most critical phases for udder health in cattle, especially in highly productive breeds, such as the Holstein Friesian (HF). On the other hand, some autochthonous cattle breeds, such as the Rendena (REN), have a lower prevalence of mastitis and other transition-related diseases. In this study, milk microbiota of 6 HF and 3 REN cows, all raised on the same farm under the same conditions, was compared. A special focus was placed on the transition period to define bacterial groups’ prevalence with a plausible effect on mammary gland health. Four time points (dry-off, 1 d, 7–10 d and 30 d after calving) were considered. Through 16S rRNA sequencing, we characterized the microbiota composition for 117 out of the 144 milk samples initially collected, keeping only the healthy quarters, in order to focus on physiological microbiome changes and avoid shifts due to suspected diseases. Microbial populations were very different in the two breeds along all the time points, with REN milk showing a significantly lower microbial biodiversity. The taxonomic profiles of both cosmopolitan and local breeds were dominated by Firmicutes, mostly represented by the Streptococcus genus, although in very different proportions (HF 27.5%, REN 68.6%). Large differences in HF and REN cows were, also, evident from the metabolic predictive analysis from microbiome data. Finally, only HF milk displayed significant changes in the microbial composition along the transition period, while REN maintained a more stable microbiota. In conclusion, in addition to the influence on the final characteristics of dairy products obtained from milk of the two breeds, differences in the milk microbiome might, also, have an impact on their mammary gland health.

Flow cytometric assays for identity, safety and potency of cellular therapies.

Cellular therapeutics are a fast-growing, highly innovative area of medicine. This field encompasses well-established immune therapies for infection and cancer, as well as newer cell therapies aimed at regenerating diseased tissue. Flow cytometry is arguably the most important tool in the development of advanced cellular therapeutics and plays a role in many aspects of manufacturing. Quality control of raw materials, assessing rates of cellular growth during complex in vitro culture processes, differentiation status, as well as final product characterization, viability, and product stability are all essential data to be collected and documented. This requires robust and validated flow cytometric analysis. In this review, we discuss flow cytometer set up; design and use of assays to maintain quality control in cell processing, and the building of a robust set of release criteria. The use of flow cytometric assays as surrogates of functional assays to allow comparison and release of cellular products for clinical use are reviewed with reference to monocyte-derived and T cell products.

Recent Progress in Coaxial Electrospinning: New Parameters, Various Structures, and Wide Applications.

Electrospinning, a common method for synthesizing 1D nanostructures, has contributed to developments in the electrical, electrochemical, biomedical, and environmental fields. Recently, a coaxial electrospinning process has been used to fabricate new nanostructures with advanced performance, but intricate and delicate process conditions hinder reproducibility and mass production. Herein, recent progress in new emerging parameters for successful coaxial electrospinning, and the various nanostructures and critical application areas resulting from these activities. Relationships between the new parameters and final product characteristics are described, new possibilities for nanostructures achievable via coaxial electrospinning are identified, and new research directions with a view to future applications are suggested.

USO DO GUAPURUVU (<i>Schizolobium parahyba</i>) PARA FINS ENERGÉTICOS

Uma alternativa como fonte para geração de energia é o uso de biocombustível sólido produzido pelo processo de briquetagem. O briquete é produzido pela compactação de materiais lignocelulósicos, possibilitando que haja maior energia em menor volume. O objetivo desse trabalho foi analisar a briquetagem do Schizolobium parahyba (guapuruvu), avaliando-se a estabilidade, densidade, resistência mecânica e friabilidade dos briquetes. Foram testados três granulometrias diferentes: tratamentos T1 (maior que 40 mesh), T2 (entre 40 e 60 mesh) e T3 (menor que 60 mesh), todos briquetados a um teor de umidade de 12%, utilizando-se prensa hidráulica sem o uso de aquecimento nem aglutinante. Os três tratamentos diferiram significativamente entre si quanto à densidade, expansão longitudinal e resistência à tração por compressão diametral. A granulometria mais fina (T3) apresentou os melhores resultados para todos os parâmetros, tendo os maiores valores para a densidade (0,932 g.cm-3) e resistência (0,485 MPa) e menor índice de friabilidade (8,35%). Os resultados mostraram que a granulometria interfere nas características do produto final. O estudo mostrou que o guapuruvu pode ser uma alternativa para a produção de biocombustível sólido.

An Experimental Study of the Solidification Thermal Parameters Influence upon Microstructure and Mechanical Properties of Al-Si-Cu Alloys

Metals solidification involves the transformation of the molten metal back into the solid state. Solidification structures impact heavily on the final product's characteristics. The microstructure effects on metallic alloys properties have been highlighted in various studies and particularly the dendrite arm spacing influence upon the mechanical properties such as tensile strength has been reported. In the present investigation, Al-10wt%Si-2wt%Cu and Al-10wt%Si-5wt%Cu alloys were directionally solidified upward under transient heat flow conditions. The experimental results include solidification thermal parameters such as tip growth rate and cooling rate, optical microscopy, volume fraction of the eutectic mixture, primary dendritic arm spacing and ultimate tensile strength. Experimental growth laws of primary dendrite arm spacing as a function of the solidification thermal parameters are proposed. The Hall-Petch mathematical expressions were used to correlate the ultimate tensile strength as a function of the primary dendritic arm spacing. It was found that the alloy with higher copper content had a more refined structure. More refined structures had higher ultimate tensile strength values.

Viral community predicts the geographical origin of fermented vegetable foods more precisely than bacterial community

Fermented foods are considered as an integral part of the global human diet. Fermented foods also have unique microbial communities such as bacteria, archaea, fungi, and viruses that are essential to the fermentation process and affect final product characteristics. Despite the ecological importance of virus, little is known about the diversity and ecological role of virus in the food ecosystem. In this study, the viral and host bacterial communities from 10 representative samples of Korean and Chinese kimchi were analyzed in triplicate using next-generation sequencing technology. The overall structures of bacterial and viral communities were dominated by lactic acid bacteria in phylum Firmicutes and bacteriophages in order Caudovirales, respectively. For the single-stranded DNA (ssDNA) viruses, bacteriophage in family Microviridae were dominant in Korean kimchi. After correction for multiple comparisons using false discovery rate (FDR, P < 0.05), the relative abundances of 6 bacterial taxa and 33 viral host taxa at the genus level were significantly different between Korean and Chinese kimchi. Notably, in beta-diversity analysis, viral communities were much more clearly separated according to their geographical origin (PERMANOVA pseudo-F = 11.57, P < 0.001 in Bray–Curtis PCoA) than bacterial communities (pseudo-F = 4.75, P < 0.001 in unweighted UniFrac PCoA). Thus, viral metagenomics represents a potentially useful in-depth analytical method for determining the geographical origins of fermented foods.

Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling.

Wineries face unprecedented challenges due to new market demands and climate change effects on wine quality. New yeast starters including non-conventional Saccharomyces species, such as S. kudriavzevii, may contribute to deal with some of these challenges. The design of new fermentations using non-conventional yeasts requires an improved understanding of the physiology and metabolism of these cells. Dynamic modeling brings the potential of exploring the most relevant mechanisms and designing optimal processes more systematically. In this work we explore mechanisms by means of a model selection, reduction and cross-validation pipeline which enables to dissect the most relevant fermentation features for the species under consideration, Saccharomyces cerevisiae T73 and Saccharomyces kudriavzevii CR85. The pipeline involved the comparison of a collection of models which incorporate several alternative mechanisms with emphasis on the inhibitory effects due to temperature and ethanol. We focused on defining a minimal model with the minimum number of parameters, to maximize the identifiability and the quality of cross-validation. The selected model was then used to highlight differences in behavior between species. The analysis of model parameters would indicate that the specific growth rate and the transport of hexoses at initial times are higher for S. cervisiae T73 while S. kudriavzevii CR85 diverts more flux for glycerol production and cellular maintenance. As a result, the fermentations with S. kudriavzevii CR85 are typically slower; produce less ethanol but higher glycerol. Finally, we also explored optimal initial inoculation and process temperature to find the best compromise between final product characteristics and fermentation duration. Results reveal that the production of glycerol is distinctive in S. kudriavzevii CR85, it was not possible to achieve the same production of glycerol with S. cervisiae T73 in any of the conditions tested. This result brings the idea that the optimal design of mixed cultures may have an enormous potential for the improvement of final wine quality.

Promena sadržaja organskih kiselina tokom proizvodnje Petrovačke kobasice

The activity of lactic acid bacteria during the production of fermented sausages in­duces the accumulation of organic acids and affects the final product characteristics. The changes in the organic acids content during the production are mainly affected by the production parameters and the diversity of lactic acid bacteria microbiota. The aim of this work is monitoring of organic acids (lactic, acetic and citric acids) during the production of the Petrovac sausage produced under different conditions. The results indicated the presence of lactic, citric and acetic acid. During the ripening of sausages, lactic acid was detected in all the samples and in the highest concen­trations (1.3-22.5 mg/g). The increase in the concentration of lactic acid was more significant compared to the increase of acetic and citric acid.

An overview of thixoforming process

Thixoforming is a forming process which exploits metal rheological behaviour during solidus and liquidus range temperature. Many research works in thixoforming are currently focusing on the raw material used to produce superior mechanical properties and excellent formability components, especially in automotive industries. Furthermore, the thixoforming process also produced less casting defect component such as macrosegration, shrinkage and porosity. These advantages are sufficient to attract more exploration works of thixoforming operation. However, the weakness of this process such as high production cost due to leftover billet which cannot be recycled, encourage researcher works to overcome thixoforming limitations by using various methods. The thixoforming methods that widely used are thixocasting, thixoforging, thixorolling, thixoextrusion and thixomoulding. Each method provides varieties of final product characteristics; hence offer the extensive possibility of component invention. On the other hand, new thixoforming method leads to exploration research such as microstructure evolution, heating and pouring temperature, die temperature, mechanical properties, viscosity and final product quality. This review paper presents findings in the rheological material behaviour of thixoforming, advantages and disadvantanges of thixoforming, parameters affecting the thixoforming operation, morphology of thixoforming and various methods which have been used in this research area.

Development, quality evaluation and estimated contribution of composite flour snack foods to nutrient requirements of young children aged 2 to 6 years

Snack food consumption is an avenue for the young children of the world to meet their daily nutrient requirements. In recent times, biscuits and cakes prepared from a cocktail of grain and root crops have gained much popularity due to the versatile nature and nutritional quality of their composite flours. Flour samples prepared from broken rice fractions, soybeans, and orange-fleshed sweet potato (OFSP) were used to develop appropriate formulations with wheat flour to obtain a final blend composition of 60% wheat flour, 10% rice flour, 15% OFSP and 15% soybean flour, aimed at achieving fairly high nutrient contributions in the blends with regards to protein, vitamin A, iron and zinc without necessarily sacrificing the potential aesthetic, functional and sensory characteristics of the final products. The final blend obtained was used for the preparation of cake bread and biscuit snack foods for young children aged 2 to 6 years old. The products were evaluated for their physicochemical and sensory properties as well as their possible contribution to Recommended Dietary Allowances (RDAs). Significant improvements in the protein, vitamin A, zinc and iron contents were achieved with the composite blends for both products. Consumer acceptability of the products was also appreciably high. At a moderate daily consumption rate of two 1-cm slices of the cake bread (approximately 54.0 g) or two pieces of biscuit (approximately 44.0 g), children aged 2 to 3 years will satisfy over 30, 110, 20 and 8% of their RDAs for protein, vitamin A, iron and zinc, respectively. Older children who can consume more than the amounts stipulated above could have greater percentages of their RDA satisfied. Effective promotion of the production and consumption of such products is required to help improve micronutrient consumption by young children. Key words: Biscuit, cake bread, children, complementary snacks, micronutrient, Recommended Dietary Allowances (RDAs).

Lactose-free frozen yogurt: production and characteristics.

Nowadays, consumer demand is driving better and more nutritious dairy products. Changing from traditional to new lactose-free products poses technological challenges for the food industry in order to maintain or improve their food characteristics and consumer preferences. This study investigates the production of lactose-free frozen yogurt by enzymati- cally hydrolysis of lactose, and its influence on the final product characteristics. In the case of lactose-free products, commercial Ha-lactase&reg; was used for hydrolysis, and the reaction occurred simultaneously with fermentation. The effect of lactose hydrolysis on the physicochemical properties, texture, viscosity, overrun and sensory attributes in the final product was investigated. After yogurt maturation, the acidity of the lactose-free product was significantly higher than in the control, suggesting that breaking down lactose enhances the fermentation process. Lactose-free frozen yogurt had significantly lower hardness and stickiness and higher viscosity than control frozen yogurt. Moreover, lactose hydrolysis promoted a smooth and creamy consistency, whereas in the case of conventional prod- ucts a coarse structure, due to the presence of large ice crystals, was identified. Hydrolysis of lactose also improved the sweetness and brightness of frozen yogurt. The improved textural properties of lactose-free product results from the fact that monosaccharides produced during lactose hydrolysis depress the freezing point of the mix, which enables product with softer structure and bigger resistance to ice recrystallization to be obtained. The study showed that lactose-free frozen yogurt may be used successfully for production of novel lactose-free frozen desserts. Lactose hydrolysis improves the texture and viscosity of the product,&nbsp;&nbsp;&nbsp;&nbsp; as well as enhancing its sensory quality.

Modified Kithul (&lt;i&gt;Caryota urens&lt;/i&gt;) Flour as a Plant Origin Stabilizing Agent in Drinking Yoghurt

The objective of this study was to use Kithul (Caryota urens) flour as a plant origin stabilizer for production of drinking yoghurt. The investigation was planned to choose most suitable modified type of Kithul flour (Raw Kithul flour and two types of pre-gelatinized Kithul flour as PGI and PGII), and the best process to make appropriate hydration and suitable flour concentration (0.5% and 1%). Six formulations, which gave the most agreeable condition on textural and sensory characteristics of final drinking yoghurt products were tested. Physicochemical and sensory attributes for different periods of time (0, 2 and 8 days) were also analyzed. The pre-gelatinized (75 °C for 5 minutes) modified Kithul flour namely PG II was the best type of Kithul flour among all treatments, while Process II, which gave 24 h refrigeration condition to combine starch granules with milk was selected as the best process to maintain the most preferable texture for drinking yoghurt. The best flour concentration to keep unique texture and market preference of newly formulated drinking yoghurt was 1%.

Quality changes in fresh rohu (Labeo rohita) cutlets added with fibers from ragi, oat and jowar

Purpose This study aims to develop fiber-enriched cutlets from minced meat of rohu and study the effects of fiber inclusion on composition, cooking properties and acceptability of cutlets. Design/methodology/approach Cutlet mix prepared using rohu mince was divided into four lots, out of which three lots were enriched with fibers from ragi (RFC), jowar (JFC) and oat (OFC) at 10 per cent over and above its quantity. Prepared cutlets were analyzed for nutritional composition, texture, cooking properties and sensorial quality. Findings Moisture, protein, fat, fiber and ash contents (per cent) of the fiber-enriched cutlets ranged between 40.4-42.0, 24.5-25.5, 13.2-14.7, 1.8-2.0 and 2.4-2.5 per cent, respectively. The addition of fibers increased the cooking yield of cutlets from 84.6 to 87.5 per cent. RFC lot cutlets had the lowest whiteness values and the highest hardness and shear force values. Cutlets from all the lots had an overall acceptability scores more than 7.0, indicating the sensorial acceptability. Although the differences were insignificant, cutlets from the RFC lot were less acceptable, which might be because of the dark color and tough texture. Hence, jowar and oat flour at 10 per cent can be used to enrich rohu cutlets without affecting their sensorial acceptability. Research limitations/implications Sources of fiber will be the major limitation in the work, as the fiber inclusion may negatively affect the quality and acceptability of cutlets. Time of cooking will also influence the final product characteristics, which need to be standardized. Practical implications Fish is a rich source of protein but lacks fiber, which is essential for body metabolism. Grains are rich source of fibers but lack some essential nutrients required by the body. In India, many people are dependent on fish for protein due to its high nutritious value. So enriching fish meat with fiber sources will address the health-related problems associated with low-fiber diets. The methodology developed in this work can be used to fulfill the demand for balanced and nutritious diet. Because of increasing health awareness, fish products with added fiber will also increase its market potential. Social implications The methodology developed can be used by small-scale entrepreneurs to earn more income by developing functional fish products with low-cost ingredients. The developed products will not only address the issues related to the consumption of low-fiber diets but also create a market for fish products because of their health-benefiting effects. Originality/value The work is completely original in nature. The results reported are unique and the outcome of the research has social applicability.

Outlining critical quality attributes (CQAs) as guidance for the development of orodispersible films

Context: Orodispersible films have gained increasing relevance as a novel dosage form. Associated to their particular processing and multicomponent composition, there are a vast number of reasons to establish helpful development guidance, gathering simultaneously the recent pharmaceutical regulatory trends.Objective: This study aimed characterize marketed orodispersible films in order to provide essential information about a clear definition of product critical quality attributes (CQAs).Materials and methods: Several commercial orodispersible films were evaluated in terms of thickness, residual water content, disintegration time and mechanical and thermal properties.Results: The orodispersible films exhibit a broad range of thickness [40–140 μm], probably associated with the height gap used on the cast of orodispersible films production. The majority of orodispersible films dissolved within [32–105s]. In general, a broad range of values were found for all the properties studied, residual water content [2.91–9.75%], Young’s Modulus [51.25–1827 Mpa], tensile strength [1.47–33.91 Mpa] and tensile strain [0.32–38.2%].Discussion and conclusions: Despite the orodispersible films’ complex composition, it was possible to establish correlations about the impact of the main excipients on the final product characteristics. Acceptable values for the CQAs were also defined, working as acceptance criteria for the development of new oral film formulations.

Sensory Analysis and Consumers Studies of Açai Beverage After Thermal, Chlorine and Ozone Treatments of the Fruits

Acai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For Acai there is still a need for improving sanitizing processes, making it more effective, reducing the microbiological contamination without affecting either the physicochemical and sensory characteristics of final product. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L-1 chlorination and 4 mg/L-1 aqueous ozonation) were applied to fruits in order to evaluated their anthocyanins content and also processed beverages for coloring, sensory characteristics, and their purchase intentions. Ozonated fruits exhibited less anthocyanins content and beverage originated from this process showed higher color difference from the traditional beverage. Consumers could not distinguish among beverages processed thermally and sanitized by chlorination. Beverage from blanched fruits in both temperatures obtained good notes and positive purchase intention.