Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.

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Author(s): FERNANDES, E. T. M. B.; MACIEL, V. T.; SOUZA, M. L. de; FURTADO, C. de M.; WADT, L. H. de O.; CUNHA, C. R. da

Summary: This study proposes the formulation of a mixed fruit nectar using two raw materials from the Amazon region, açaí and cupuaçu, which is an interesting way to add value to this type of product. Additionally, it proposes the use of defatted açaí pulp, meeting the increasing consumers? preference for healthier foods containing functional compounds and that are low in fat.

Publication year: 2016

Types of publication: Journal article

Unit: Embrapa Acre

Keywords: Aceitação sensorial, Alimentos bajos en grasas, Análise Organoléptica, Açaí, Baixo teor de gordura, Cupuaçu, Low fat, Néctar, Propiedades sensoriales, Propriedade Organoléptica, Sensory acceptance, Theobroma Grandiflorum

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