Sensorial quality of sugarcane juice with the addition of fruits pulp from the semi-arid

Authors

  • Josiane Ferreira da Silva Federal Institute of Northern Minas Gerais
  • Clara Mariana Gonçalves Lima Federal Institute of Northern Minas Gerais
  • Rayrinne Ferreira Miranda Federal Institute of Northern Minas Gerais
  • Siluana Katia Tischer Seraglio Federal University of Santa Catarina
  • Edilene Alves Barbosa Federal Institute of Northern Minas Gerais
  • Alexandre Santos de Souza Federal Institute of Northern Minas Gerais
  • Daniela Caetano Cardoso Federal Institute of Northern Minas Gerais

DOI:

https://doi.org/10.33448/rsd-v9i7.3745

Keywords:

Caña de azúcar; Bebida; Frutas ácidas.

Abstract

In natura sugarcane juice or garapa is one of the derivatives of sugarcane and is a tasty and energetic drink. The addition of acid fruits to the sugarcane juice is quite common, giving the product a refreshing flavor and softening its sweetness. The present study aimed to evaluate the sensorial quality of beverages elaborated by mixing sugarcane juice and fruits pulp, among high school students at IFNMG – campus Salinas. The samples were prepared for the flavors of passion fruit, tamarind, and caja, adding pulp in the proportions of 5, 7.5 and 10 mL per 100 mL of sugarcane juice, and a preference-ranking test was applied to 30 untrained panelists. Based on the result of this test, samples of the beverage with the preferred pulp concentration for each flavor were prepared. The acceptance test was applied to 88 panelists in the same study group. For the preference-ranking test, this analysis showed that there was no significant difference (p ≥ 0.05) between the samples in any of the three flavors and concentrations evaluated. However, the highest absolute values were obtained by the samples of passion fruit and tamarind at 5% of pulp and caja at 7.5% of pulp. Regarding the acceptance test, there was no significant difference (p ≥ 0.05) between samples. In the evaluation of the overall impression, the scores were between “like moderately” and “like extremely”, which shows a great acceptance for these products. Also, the most accepted flavor was caja at 7.5%. The purchase intention was evaluated as “probably buy” and “certainly buy” and the highest purchase intention was also for the sample of caja at 7.5%. Therefore, this study contributes to a greater appreciation of the fruits from the semi-arid and to adding value to the sugarcane juice.

Author Biography

Clara Mariana Gonçalves Lima, Federal Institute of Northern Minas Gerais

Possui graduação em Engenharia de Alimentos pelo Instituto Federal do Norte de Minas Gerais - IFNMG (2016) e mestrado em Ciência dos Alimentos pela Universidade Federal de Lavras - UFLA (2019). Realiza doutoramento em Ciência dos Alimentos pela Universidade Federal de Santa Catarina - UFSC. Constitui membro efetivo da Sociedade Brasileira de Toxicologia - SBTox, membro convidado da Hispanic Organization of Toxicologists - HOT/Society of Toxicology - SOT e integra a Rede de Pesquisadores - RdP. Compôs o Conselho Consultivo de Ações de Popularização da Ciência (2018/2019) e o Comité Científico Internacional das Jornadas Chilenas de Salud Pública (2019/2020). Desenvolveu itens em Ciência e Tecnologia de Alimentos pela Universidade Federal de Juiz de Fora - UFJF (2018) e prestou serviços de consultoria industrial (2018).

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Published

04/05/2020

How to Cite

SILVA, J. F. da; LIMA, C. M. G.; MIRANDA, R. F.; SERAGLIO, S. K. T.; BARBOSA, E. A.; SOUZA, A. S. de; CARDOSO, D. C. Sensorial quality of sugarcane juice with the addition of fruits pulp from the semi-arid. Research, Society and Development, [S. l.], v. 9, n. 7, p. e200973745, 2020. DOI: 10.33448/rsd-v9i7.3745. Disponível em: https://www.rsdjournal.org/index.php/rsd/article/view/3745. Acesso em: 19 apr. 2024.

Issue

Vol. 9 No. 7

Section

Agrarian and Biological Sciences

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