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Article

The Physicochemical Optimization and Acceptability of a Cashew Nut-Based Beverage Varying in Mango Juice and Sugar: A Pilot Study

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Department of Food Technology, Federal University of Ceará, Av. Mister Hull, 60356-000 Fortaleza, Brazil
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Department of Statistics and Applied Mathematics, Federal University of Ceará, Av. Mister Hull, 60455-760 Fortaleza, Brazil
*
Author to whom correspondence should be addressed.
Academic Editor: Edgar Chambers IV
Beverages 2016, 2(3), 23; https://doi.org/10.3390/beverages2030023
Received: 8 July 2016 / Revised: 8 September 2016 / Accepted: 13 September 2016 / Published: 20 September 2016
The development of a lactose-free beverage comes as a new feeding alternative to a product with excellent nutritional and functional characteristics to individuals with food restrictions related to milk. Thus, this study aimed to develop a cashew nut beverage with added mango juice and prebiotic substances by means of evaluating its sensory characteristics and physicochemical optimization. A 22 central composite rotatable design with five repetitions at the central point was applied to evaluate the effect of sugar and juice contents on the analyzed parameters. Data were evaluated by means of the response surface methodology, analysis of variance, and the means comparison test. Formulations with greater combined concentrations of juice and sugar obtained satisfactory acceptance. The means comparison test showed that the formulation that allows for the beverage’s greatest acceptance must contain 40% mango juice and 8% sugar. Soluble solids content was influenced only by the addition of sugar, where the formulations that presented greater solids concentration were the ones which obtained greater sensory acceptance. The beverage’s acidity was influenced only by the juice content, which, besides making formulations significantly more acid, did not affect their acceptance. View Full-Text
Keywords: acceptance; inulin; oligofructose; response surface methodology; functional food; lactose-free acceptance; inulin; oligofructose; response surface methodology; functional food; lactose-free
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MDPI and ACS Style

Rebouças, M.C.; Rodrigues, M.D.C.P.; De Freitas, S.M.; Ferreira, B.B.A. The Physicochemical Optimization and Acceptability of a Cashew Nut-Based Beverage Varying in Mango Juice and Sugar: A Pilot Study. Beverages 2016, 2, 23. https://doi.org/10.3390/beverages2030023

AMA Style

Rebouças MC, Rodrigues MDCP, De Freitas SM, Ferreira BBA. The Physicochemical Optimization and Acceptability of a Cashew Nut-Based Beverage Varying in Mango Juice and Sugar: A Pilot Study. Beverages. 2016; 2(3):23. https://doi.org/10.3390/beverages2030023

Chicago/Turabian Style

Rebouças, Marina C., Maria D.C.P. Rodrigues, Silvia M. De Freitas, and Bruno B.A. Ferreira. 2016. "The Physicochemical Optimization and Acceptability of a Cashew Nut-Based Beverage Varying in Mango Juice and Sugar: A Pilot Study" Beverages 2, no. 3: 23. https://doi.org/10.3390/beverages2030023

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