Desenvolvimento, análise sensorial e físico-química de néctares de frutas de diferentes sabores

Abstract

Family-based agriculture is an important segment of the agro-business and fruits are important raw material for this sector. The utilization for fruit pulps for nectar extraction represents a steep growth. The objective of this work is the evaluation of nectars sensorial development from the pulps of the fruits as acerola, mango, passion fruit, guava, pineapple, grape, and strawberries for Cooperativa Agroindustrial de Produtores de Corumbataí do Sul e Região (COAPROCOR) products development. The fruits were processed in order to get their pulps and they were used to obtain nectars afterwards. The Microbiology, physical-chemical, and sensorial characteristics were evaluated from the obtained products, following current legislation that defines the identity standards. All developed nectars are within the microbiology and physical-chemical parameters required by the current legislation, as well the satisfactory acceptability index for the processing and commercialization. The acceptance rates of nectars showed values greater than 70% for all developed nectars flavors. The purchase intention reached higher averages for passion fruit, grape, mango and guava nectars. Thus, this nectars show higher satisfaction in their sensorial attributes and purchase intention.