Development of mixed nectar of cashew apple, mango and acerola
2017
Maia, A. G. | Lima, A. C. S. | Sousa, P. H. M. | Gonzaga, M. L. C. | Silva, L. M. R. | Ramos, A. M.
Currently, there is an increasing health concern, which has resulted in greater consumption of fruits, considered as rich sources of vitamins, minerals and antioxidants compounds. The tropical fruit nectars are well accepted by consumers due to their high acidity, different colors and flavors, especially those cashew apple, mango and acerola pulps. The chemical and physicochemical evaluation of mixed nectars of tropical fruits is still scarce. In this way, the purpose of this study was to develop a mixed nectar based on cashew apple (Anacardium occidentale L.), mango (Mangifera indica L.) and acerola (Malpighia emarginata D.C.) pulps. Ten formulations were elaborated using a simplex centroid design. The formulations were evaluated concerning their chemical attributes. The formulations with higher contents of acerola and cashew apple pulps showed higher levels of vitamin C and total extractable polyphenols. Increasing mango pulp content in the formulations resulted in an increase of total carotenoids and a decrease of vitamin C, total extractable polyphenols and anthocyanins. These data will be useful in food industries as a guide for setting parameters in the storage and processing steps, as well as to report the nutritional value of the products obtained. Another important consideration is the use of nacional raw materials can make possible the reduction of regional economic disparities, since the raw materials selected are extremely important and represents economic value for the Northeast region of Brazil.
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