Efeito da adição de polpa, carboximetilcelulose e goma arábica nas características sensoriais e aceitação de preparados em pó para refresco sabor laranja

Abstract

The aim of this work was to evaluate the sensory effect of adding pulp, carboxymethyl cellulose (CMC) and arabic gum (fiber) to characteristics and acceptance of powdered orange flavored soft drinks. A standard sample and another formulated with pulp, CMC, fiber with all the ingredients were used. Physicochemical analyses (pH, titratable acidity, soluble solids, vitamin C, color and turbidity) were applied and samples were characterized by Free-Choice Profiling. Fourteen panelists were used in the descriptive analysis and the Generalized Procrustes Analysis was applied to evaluate the results. The formulations characterized as different (standard, CMC, fiber) underwent an acceptance test. Samples were characterized and separated based on attributes such as appearance (orange color, cloudiness), aroma (sweet, orange-like), taste (sweet, orange-like, acid) and texture (viscosity). The standard and the pulp formulated ones, which were not differentiated by descriptive, were characterized for less intense orange color and cloudiness, and were considered less viscous and more acid. The CMC and fiber samples were differentiated from the standard and featured intermediate characteristics. The formulation with all ingredients presented opposite characteristics: higher color intensity, cloudiness and viscosity, as well as less acid. Samples with CMC and fiber were more accepted than the standard.