Tratamento térmico no teor de antocianinas e características sensoriais de bebida não alcoólica de vinagreira

Abstract

The aim of this work was to evaluate the influence of thermal treatment on the physical-chemical, sensorial properties and the anthocyanins content in a non-alcoholic beverage made with roselle (Hibiscus sabdariffa L.). A formulation was prepared containing 20% of in natura roselle calyces, 15% cane sugar (sucrose) and 65% mineral water. Physico-chemical (total titratable acidity, total soluble solids, pH, total solids), colorimetric (L and a *), and sensory properties and anthocyanins content of beverangeswere investigated. The results of this study showed thatthere were no significant differences between the thermally processed beverages and the in natura beverage in relation to the physicochemical characteristics, except for the pH, which was lower for the sterilized product. The sterilized beverage obtained the lowest averages of the attributes color, taste and overall impression of acceptance, setting up rejection of the evaluators. The anthocyanins present in the pasteurized beverage were significantly preserved and those of the sterilized beverage reached the level of 89.81% degradation. It is concluded that pasteurization is the most suitable thermal treatment for the non-alcoholic beverage of roselle chalices, since it did not differ from the drink in natura, in relation to the anthocyanin content, the physical-chemical and sensorial characteristics, presenting higher averages acceptability.