ELABORAÇÃO DE BEBIDA TIPO NÉCTAR DE GRAVIOLA ADOÇADA COM MEL DE Apis mellifera

DYEGO DA COSTA SANTOS; ANGELITA DA SILVEIRA MOREIRA; EMANUEL NETO ALVES DE OLIVEIRA; YVANA MARIA GOMES DOS SANTOS

ELABORAÇÃO DE BEBIDA TIPO NÉCTAR DE GRAVIOLA ADOÇADA COM MEL DE Apis mellifera

2014

DYEGO DA COSTA SANTOS | ANGELITA DA SILVEIRA MOREIRA | EMANUEL NETO ALVES DE OLIVEIRA | YVANA MARIA GOMES DOS SANTOS

The objective of this st udy was to prepare drinks type soursop nectars sweetened with honey from Apis mellifera , by use of experimental planning, varying the concentrations of pulp and soluble solids content and evaluate the effect of these in the physical and chemical characteristics of processed drinks. Were used a factorial planning 2 2 with three experiments in central point resulting in seven experiments. The soursop pulp was diluted with potable water to obtain products in the concentrations of 25, 30 and 35% (w/w) of pulp. The correction of soluble solids to 11, 12 and 13 °Brix was made using honey from A. mellifera . It was ob- served that all formulations of drinks type soursop nectar sweetened with honey were in accordance with bra- zilian legislation. The mathematical equations fitted to the data of titratable acidity, total sugar, ratio, brightness and intensity of yellow were significant, and only the models fitted to the values of titratable acidity, total sug- ars and ratio were predictive. The responses of titratable acidity, total sugar, ratio, brightness and yellow color intensity were influenced by factors pulp concentration and total soluble solids content, wherein the concentra- tion of soursop pulp had greater influence on the acidity and the ratio and the content final total soluble solids of the beverages, modified by the addition of honey, showed greater influence on the content of total sugars and lightness values. The yellow intensity response showed influences of both factors.

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