Sensory acceptability of taperebá nectar formulation: physicochemical and microbiological characterization

Abstract

Industries seek to expand the market for products that meet consumer expectations in terms of state and nutritional quality. Therefore, this study sought to develop taperebá nectar using Response Surface Methodology (RSM). Physicochemical (pH, total soluble solids and titratable acidity) and microbiological (coliforms, E. coli, Staphylococcos aureus and mesophilic aerobic bacteria) characteristics were evaluated in the pulp and in 11 taperebá nectar trials. Sensory acceptance was made on the nectars prepared, which was evaluated through the attributes state, overall impression and purchase intention. The nectars had a maximum pH of 3.25, titratable acidity (TA) of 0.74 g/100 g and total soluble solids (TSS) of 22.73 ºBrix. The nectars met legal standards for TSS while the pH and TA values, but not specified by legislation, were in line with other tropical nectars. The microbiological analysis showed results with acceptable limits for current legislation. Formulation 9, with 20.85% taperebá pulp and 14% sugar, was the most accepted in terms of state, overall impression and purchase intention. The MRS revealed that taperebá pulp had a linear effect on sensory acceptance, with the lowest percentages of pulp being the most preferred. The sugar content had a quadratic effect, but not significant (p ≥ 0.05). The nectar developed showed good acceptance by consumers for the attributes judged, with the provision of physical-chemical and microbiological characterizations, in accordance with Brazilian legislation, for the development of drinks based on taperebá.