Obtenção de bebida de erva-mate maturada e infusionada com adição de blend de maçã e limão desidratados

Abstract

The global consumption of yerba mate has shown exponential growth over the years. As a result, its production has increased proportionally, making it necessary to develop alternative forms of consumption. This contributes to the continued growth of the sector, especially considering that Brazil is the world’s largest producer of yerba mate, followed by Argentina and Paraguay. This study aimed to develop a yerba mate-based beverage enriched with a blend of dehydrated and ground apple and lemon. The beverage was prepared using the infusion technique, with four different formulations, each tested in triplicate. The formulated beverages were subjected to sensory analysis to characterize their attributes and assess consumer preferences regarding color, aroma, flavor and purchase intention. Before the sensory evaluation, microbiological tests were performed to ensure the absence of harmful bacterial contamination. In addition, physical-chemical analyses were performed to collect additional data, including pH levels, color differences between samples and the sweetness level of each formulation. Based on the physicochemical and sensory data, together with the statistical analysis of the results, it was concluded that the addition of dried fruits, especially Fuji apples, positively influenced the physicochemical and sensory properties of the yerba mate drink, contributing to a lighter color and a more pleasant flavor, according to the tasters. Although the acceptance levels were moderate, the results highlight the potential for the development of new products with greater commercial appeal, especially in regions where yerba mate is not traditionally consumed. In addition, the economic viability observed corroborates the feasibility of expanding production and introducing fruit-infused formulations to the market.