Effect of extract or infusion of leaves of the Hibiscus sabdariffa L. in the production and storage of the beverage blen
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ORIGINAL ARTICLE
Effect of extract or infusion of leaves of the Hibiscus sabdariffa L. in the production and storage of the beverage blends with cupuassu: physico-chemical and sensory acceptance Gislane Romano Mendonc¸a1 • Romario de Sousa Campos1 • Virgı´nia Kelly Gonc¸alves Abreu1 • Tatiana de Oliveira Lemos1 Ana Lu´cia Fernandes Pereira1
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Revised: 15 August 2020 / Accepted: 21 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study aimed to produce beverages using extract or infusion of Hibiscus sabdariffa leaves with cupuassu pulp. The blended drinks with cold or hot extraction were formulated using the response surface methodology. Moreover, the physico-chemical and sensory stability of these beverages was performed for 180 days. The conditions production for beverage leaf extract were: 28% leaf extract, 72% cupuassu pulp, and 14°Brix. For beverage leaf infusion, were 37% leaf extract, 63% cupuassu pulp, and 13°Brix. Comparing the two beverages, the polyphenolic compounds and the antioxidant activity (ABTS and DPPH) were higher in the blends produced with leaf extract. Thus, the cold extract provided better extraction of these components in the leaves. During storage, pH, reducing and total sugars and soluble solids of blends increased linearly (p \ 0.05). Nevertheless, vitamin C, polyphenolic compounds, and the antioxidant activity reduced linearly (p \ 0.05). The sensory acceptance of blends containing leaf extract, in the hedonic scale, all sensory attributes were positively scored up to 135 days.
& Ana Lu´cia Fernandes Pereira [email protected] Gislane Romano Mendonc¸a [email protected] Romario de Sousa Campos [email protected] Virgı´nia Kelly Gonc¸alves Abreu [email protected] Tatiana de Oliveira Lemos [email protected] 1
Food Engineering Course, Federal University of Maranha˜o, Social Sciences, Health, and Technology Center, Imperatriz, Maranha˜o 65.900-410, Brazil
At 180 days, the acceptance reduced for rejection. The blended beverage containing leaf infusion had all sensory attributes positively scored up to 90 days, with a rating between 6.27 and 7.42. At 135 and 180 days, the values were in the indifference region of the hedonic scale or acceptance region. Therefore, the blend with leaf infusion maintained better acceptance during storage when compared to leaf extract beverage. Thus, the blended beverages had good nutritional value and sensory acceptance and were acceptable for up to 135 days. Keywords Leaves Amazon fruits Soluble solid Overall liking Polyphenolic compounds Ascorbic acid
Introduction The demand for functional drinks with health benefits has increased the beverage production containing Hibiscus sabdariffa. This plant belongs to the Malvaceae family and is cultivated in Asia, Africa, and Central and South America. It is commonly consumed as a vegetable, condiment, and tonic drink’s production (Pimentel-moral et al. 2018). The calyx is the plant part more used. However, the leaves are also consum
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