Saturday, 23 July 2016

Processamento de licor de graviola: Influência das variáveis de processo nas características físicas e químicas

Volume 29, Issue 1, January-March 2016, Pages 246-256
Open Access

Soursop liquor processing: Influence of the process variables on the physical and chemical characteristics  (Article)


a  Department of Food Technology, Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte, Pau dos Ferros, RN, Brazil
b  Academic Unit of Agricultural Engineering, Universidade Federal de Campina Grande, Campina Grande, PB, Brazil
c  Academic Unit of Chemical Engineering, Universidade Federal de Pelotas, Pelotas, RS, Brazil 


Soursop is a well-appreciated tropical fruit, both in natura and in the form of juices and nectars. Despite its wide acceptance, there is lack of its use in the preparation of other products, such as alcoholic beverages. The objective of this study was to prepare soursop liquors by varying the concentrations of pulp and sucrose syrup with different contents of total soluble solids and to evaluate the effects of these on the physical and chemical characteristics of the beverages. In the production process, the pulp (300, 400 and 500 g) was macerated with distilled alcohol for 20 days, after which it was filtered, added to the syrup (50, 60 and 70 ° Brix), bottled in polyethylene bottles and subjected to an accelerated aging. All drinks resulted in alcohol levels (15.25 to 16.69% v/v) and total sugars (12.63 to 17.97%) in accordance with the standards required by law. The experiments made with the lowest concentration of pulp showed the highest yields (84.17 and 85.25%). Firstorder models with interactions and 95% confidence intervals were obtained. The pulp consisted of the most significant factor, influencing the largest number of responses (yield, alcohol content, dry residue, titratable acidity, titratable acidity/soluble solids ratio and luminosity). The larger coefficient of determination (R2) values were found in the models adjusted to the data of yield, dry residue, total soluble solids, titratable acidity and total sugars, which were significant and predictive, showing values greater than 0.97. © 2016, Universidade Federal Rural do Semi-Arid. All rights reserved.

Author keywords

Alcoholic beverage; Annona muricata L
ISSN: 0100316XSource Type: Journal Original language: English
Document Type: Article
Publisher: Universidade Federal Rural do Semi-Arid

  De Oliveira, E.N.A.; Department of Food Technology, Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte, Brazil;
© Copyright 2016 Elsevier B.V., All rights reserved.