Elaboração, análises sensorial e microbiológica de licor de taperebá (Spondias mombin L.)

Abstract

The liquor is an alcoholic beverage made with the addition of fruits, being an important alternative to reduce fruit waste, add value and prolong the shelf life without the need for complex and expensive production techniques, being a source of income for fruit-producing families. The objective of this study was to elaborate formulations of taperebá liqueurs comparing the alcoholic raw material and the type of pulp, and sensory tests were performed regarding the acceptability of the formulations to verify the acceptability of the formulations by the tasters, in addition to physical-chemical and microbiological analyses of the samples of taperebá liquor, to verify the quality of the liqueurs. Four formulations were used for the sensory analysis: A (50% of cachaça volume and 50% of frozen pulp), B (50% of cachaça volume and 50% of fresh pulp), C (50% of vodka volume and 50% of frozen pulp) and D (50% of vodka volume and 50% of fresh pulp). The sensory analysis had the participation of 51 tasters. In the sensory analysis, the acceptability index was calculus for the attributes color, flavor, aroma, appearance, sweetness and overall impression, while the purchase intention was also evaluated by descriptive analysis. The data were submitted to variance analysis (ANOVA). For physicochemical characterization, the dry extract, ash, pH and soluble solids were determined, in addition to the microbiological characterization. In relation to the sensory analysis, a statistical difference was verified between the formulations only in the flavor attribute, in the others there was no statistical difference. The attributes showed good acceptance for all formulations, indicating that there was no rejection. Regarding the acceptability index, all attributes were evaluated above 70%, indicating that their sensory characteristics were accepted. Regarding the intention to composeit, it had a positive evaluation, treatments A, B, C and D presented, respectively, 50.98%, 74.51%,56.86% and 6 4.71%. For the physicochemical analyses, two formulations were remade: vodka and frozen pulp (L.V.) and cachaça and frozen pulp (L.C.1) and the third was a cachaça liqueur with longer shelf life (L.C.2). Dry extract content (33.18% in L.V., 30.80% in L.C.1 and 34.43% in L.C.2); ash (0.11% for L.V.,0.05% L.C. and 0.10% for L.C.2); pH 3 for both formulations; soluble solids values (31°Brix for L.V., 30°Brix for L.C.1 and 30.5°Brix for L.C.2). In the microbiological analysis at time zero, two filamentous fungi were found in L.V., four filamentous fungi in L.C.1 and two filamentous fungi and two yeasts in L.C.2. After 15 days of preparation, six filamentous fungi (two in each formulation) were found. After filtering the l.V. and L.C.1 liquor, a new inoculation was performed, in which four filamentous fungi were found in L.V, a filamentous fungus in the formulation L.C.1 and a fungus and a yeast in L.C.2. It is concluded that the formulations of liquor are alternative s commercialis viable, despite presenting reasonable acceptance in relation to the purchase intention, reducing the post-harvest losses and valuing the fruit of the taperebá.