Agroindustrial utilization of soursop (Annona muricata L.) for production of liqueurs: sensory evaluation
DOI:
https://doi.org/10.20873/jbb.uft.cemaf.v7n2.alvesoliveiraKeywords:
alcoholic beverage, fruit processing, sensory acceptanceAbstract
The high perishability of the soursop restricts the marketing of fresh fruit to distant markets from producing centers, it is necessary to process it to extend its shelf life. Accordingly, the aim of this work was of preparing liqueurs soursop by using 22 factorial design with three replications at the central point, resulting in 7 experiments, varying concentrations of pulp (300, 400 and 500 g) sucrose syrup with different levels of soluble solids (50, 60 and 70 °Brix). After processing, the liqueurs were packed in polyethylene packaging and subjected to sensory tests of acceptability, with use of a nine-point scale, with evaluation of sensory attributes of color, aroma, consistency, appearance, taste fruity, alcoholic flavor, sweetness and overall impression. In parallel was performed research purchase intent, using a five-point scale. In the analysis of the influence of independent variables on the response variables was performed regression analysis to obtain the response surfaces from the data of sensory evaluation. Was verified high acceptability for all formulations acceptability of liqueurs soursop, with average rate of acceptability over 70%. It was evidenced greater preference for samples with higher amounts of soursop pulp and lower alcohol levels. The liqueur processed with larger quantities of pulp had intentions to buy greater than 65%, indicating a market potential.
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