Beverage composed of fruits and soy:Microbiology,colorimetry and effects of refrigerated storage on physical-chemical parameters  

作　　者：Bruno Fonseca Feitosa Emanuel Neto Alves de Oliveira Francisco Bruno Ferreira de Freitas Juvencio Olegario de Oliveira Neto Regilane Marques Feitosa Thamirys Lorranne Santos Lima Maria Lucimar da Silva Medeiros Joao Vitor Fonseca Feitoza Henrique D.M.Coutinho 

机构地区：[1]State University of Campinas,Faculty of Food Engineering,Campinas,SP,13083-970,Brazil [2]Federal Institute of Education,Science and Technology of Rio Grande do Norte(IFRN),Pau dos Ferros Campus Pau dos Ferros,Rio Grande do Norte,59900-000,Brazil [3]Federal University of Campina Grande,Campus Pombal-PB,58840-000,Brazil [4]Federal Institute of Education,Science and Technology of Alagoas,57625-000,Brazil [5]Federal Institute of Education,Science and Technology of Rio Grande do Norte(IFRN),Campus Pau dos Ferros,Rio Grande do Norte,59900-000,Brazil [6]Federal Institute of Education,Science and Technology of Rio Grande do Norte(IFRN),Campus Currais Novos,Rio Grande do Norte,59380-000,Brazil [7]Federal University of Ceara,Center for Agrarian Sciences,Fortaleza,CE,59700000,Brazil [8]Department of Biological Chemistry,Regional University of Cariri-URCA,63105-000,Crato,CE,Brazil

出　　处：《Food Bioscience》2022年第5期1084-1089,共6页食品生物科学（英文）

摘　　要：The study aimed to develop beverages composed of fruits and soy extract,to evaluate the microbiology,colorimetry and the effects of refrigerated storage(4±2℃)on the physicochemical parameters.Mango concentrate(50,55,60,65,70,75 and 80%)and myrtle pulp(30,25,20,15,10,5 and 0%)were used for the preparation of seven beverage formulations composed in different proportions,added with inulin and sweetened with honey bee.All analyzes were performed after processing and physicochemical stability was determined every 4 days for 8 days.The beverages composed showed adequate microbiological quality after processing.The partial replacement of myrtle pulp by mango concentrate influenced mainly the colorimetric parameters,as well as pH,total acidity,total soluble solids and TSS/TTA ratio.The beverages with greater stability were those made with 50 and 55%mango and 30 and 25%myrtle,respectively,both with 13%soy extract.It is inferred that the development of beverage composed of fruits and soy for specific emerging audiences may be viable,and complementary analyzes and a longer storage period are recommended for more stable beverages.

关 键 词：Eugenia gracillima Kiaersk Glycine max Mangifera indica L Mixed juice Stability study 

分 类 号：Q93[生物学—微生物学]