Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.

Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.

This study proposes the formulation of a mixed fruit nectar using two raw materials from the Amazon region, açaí and cupuaçu, which is an interesting way to add value to this type of product. Additionally, it proposes the use of defatted açaí pulp, meeting the increasing consumers? preference for healthier foods containing functional compounds and that are low in fat.

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Bibliographic Details
Main Authors: FERNANDES, E. T. M. B., MACIEL, V. T., SOUZA, M. L. de, FURTADO, C. de M., WADT, L. H. de O., CUNHA, C. R. da
Other Authors: Eneide Taumaturgo Macambira Braga Fernandes, UFAC; VLAYRTON TOME MACIEL, CPAF-Acre; Maria Luzenira de Souza, UTAL; Cydia de Menezes Furtado, UTAL; LUCIA HELENA DE OLIVEIRA WADT, CPAF-Rondonia; CLARISSA RESCHKE DA CUNHA, DPD.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2017-03-06
Subjects:Low fat, Sensory acceptance, Baixo teor de gordura, Aceitação sensorial., Néctar., Euterpe precatoria.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066163
http://dx.doi.org/10.1590/1678-457X.03415
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Internet

http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066163
http://dx.doi.org/10.1590/1678-457X.03415

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