Elaboração de fermentado alcoólico misto de Maracujá (Passiflora edulis) e beterraba (Beta vulgaris L.)

Abstract

The elaboration of a mixed alcoholic fermentation of passion fruit and beet brings a new proposal for technology and product development, which aims at each day to present alternatives of consumption of products that combine all the attributes necessary for a nutritional and sensorial acceptance by the consumers, who are constantly looking for healthy foods. The objective of this research was the elaboration of a fermented mixed alcoholic of passion fruit and beet, giving rise to a new proposal for technology and product development, aiming at each day to present alternatives of consumption of products that combine all the necessary attributes for a nutritional and sensorial acceptance by consumers. Were elaborated three formulations of fermented mixed alcoholic with different proportions of beet (10, 20 and 30%) and fixed concentration of passion fruit (20%). The fermented alcoholic elaborated were submitted to microbiological (total and thermotolerant coliforms, Salmonella research and molds and yeasts), physical-chemical analyzes (total acidity, fixed acidity, volatile acidity, total sugars, water activity, pH, total soluble solids, alcohol content and vitamin C), centesimal composition (moisture, ashes, total and reduced dry extract, crude protein, lipids and carbohydrates) and sensory analysis. The microbiological results in the juices and formulations did not present microbiological contamination. It was verified that the increase of the amount of beet in the mixture increased the total acidity and decreased the alcohol content significantly, presenting high total acidity (ranging from 93.44 to 105.43 mEq/L) and low alcohol content (4.1 to 6.1% v/v) and total sugars (4.13 to 6.58 g/L-1). The formulations tested did not differ in terms of taste, overall impression and purchase intention, varying in color parameters (T1 5.58, T2 6.93 and T3 7.38) and aroma (T1 5.51, T2 5.92 and T3 6.41). Among the alcoholic fermented processed T3 (with 30% of beet and 20% of passion fruit) was the one that obtained better results in the sensorial evaluation. In view of the obtained results, it was possible to use passion fruit and beet as ingredients for the preparation of fermented mixed alcoholic, which added nutritional value, mainly vitamin C, as verified in the analyzes, presenting nutritional characteristics suitable for consumption and being within the microbiological standards required by the legislation