Desenvolvimento de refrigerante sabor água de coco

Abstract

Consumers have shown an increasing demand for innovative food and flavors across a variety of products. This demand creates a space and an opportunity for research and development of new products. In the context of soda production, the diversity of flavors is still limited compared to the available options in juices and energy drinks. The predominant soda flavors are essentially restricted to five options: cola extract, guarana, lemon, orange, and grape. The objective of this study was to develop a new soda flavor with a taste of coconut water. Two formulations of the beverage were proposed, both maintaining a sugar content of 12%, with only the concentration of coconut water varying. One formulation contained 10% coconut water, while the other contained 15%. The beverage was prepared using a simple syrup as a base, followed by the addition of other compounds. Subsequently, the bottling and carbonation process took place. Physical and chemical analyses of the product were performed, including pH measurements (approximately 4.4), density (around 1.04 g/ml), titratable acidity (between 1.4 and 1.6), soluble solids content (close to 12%), and color evaluations. Additionally, microbiological analyses were conducted to detect the presence of fungi and yeast. The results indicated the need for pasteurization due to the presence of Colony-Forming Units (CFU/ml) in quantities exceeding the legal limit. The product demonstrated stability in the analyzed physical and chemical parameters and represents a promising opportunity for future studies and investments in production. This assessment is based on the market acceptance that the extract holds and the high demand for this type of beverage throughout the country.