Desenvolvimento de bebida tipo bublle tea, a base de ch? mate com polpa de fruta nativa adicionada de esferas de n?ctar da mesma fruta

The aim of this work was to develop a mate tea drink with cherry nectar, added of bubbles of the same fruit, as proposed an innovative commercial drink, type Bubble Tea. For this, the mate tea was prepared by the infusion of 1.6g of mate tea in 300mL of mineral water, at 95 ? C, 16min and nectar was prepared with 30% of pulp. The drink was made with the proportions mate tea and pulp: 60:40 to 50:50 and sucrose, with final concentrations of 6 and 8%. Acceptance of sensory analysis was performed after 3 days of storage, with 45 judges untrained. Acceptance tests were applied on two levels: attributes evaluation (appearance, color, taste and flavor) by hedonic scale of 9 points and buying attitude using 7-point scale. The best formulation chosen 60:40-6%, was added to cherry bubbles, developed through external ionic gelation technique, with calcium alginate and then of the new sensory analysis. Shelf life was performed analysis in triplicate, according to the standards of the Institute Adolfo Lutz (2008) for nectars and teas, and also carried out the characterization of the bubbles. It was observed that the average for the beverage type Bubble Tea were similar to the mean mate tea drink with cherry nectar, with mean scores for attributes appearance, color and flavor, above 6 (like slightly) and average scores close to 7 (liked regularly) to taste. To purchase intenthad higher average scores (occasionally buy). The beverage type Bublle Tea presented the following values for 0 and 30 days: soluble solids 8.21 and 8.41 (? Brix), acid number 1.29 and 1.23 (%), pH 4.16 and 4, 17, reducing sugars 5.35 and 5.56 (%), total sugar 11.70 and 11.71 (%), ashes 0.23 and 0.30 (%), ratio 6.38 and 6.96, and compounds phenolic 14.49 and 14.22 (mgAG/100g). To check the stability of the bubbles evaluated every 6 days, and the values were obtained for the times 0 and 30 days: 4.99 and 5.53 diameter (mm) 0.15 to 0.12 weight (g ), soluble solids 8.96 and 9.79 (?Brix) and volume ungelated 38.60 and 12.81 (%). Also performed instrumental color evaluation of the drink and bubbles for 0 and 30 days with L * 30.07 and 21.91, Hue 43.86 and 47.01?, Chroma 35.41 and 23.17 for nectar bubbles, and the drink obtained L * 25.35 and Hue 13.04, 78.01 to 69.31? and chroma from 12.01 to 5.88. Microbiological analysis showed that the beverage was stable throughout the shelf life. It was determined a methodology using the Image-Pro Plus 6.0 software, to determine the diameter of the bubbles, comparing with the value obtained by the caliper. The results did not differ, with averages of 5.51 and 5.53 for the software and caliper, respectively. The results indicated that the drink remained apparently stable over the shelf life, with a probable reduction in carotenoids content, due to color change and the bubbles also remained stable, with no significant degradation, only decreased volume not gelled, and probably gave greater protection to the carotenoids content of the nectar.O objetivo do presente trabalho foi desenvolver uma bebida a base de ch? mate com n?ctar de pitanga, adicionada de esferas de n?ctar da mesma fruta, como proposta de uma bebida comercial inovadora, tipo Bubble Tea. Para isso o ch? mate foi preparado pela infus?o de 1,6g de ch? mate em 300mL de ?gua mineral ? 95?C, 16min e o n?ctar foi elaborado com 30% de polpa. A bebida foi composta com as propor??es ch? mate e polpa: 60:40 e 50:50 e sacarose, nas concentra??es finais de 6 e 8%. An?lise sensorial de aceita??o foi realizada ap?s 3 dias de armazenamento, com 45 julgadores n?o treinados. Os testes de aceita??o foram aplicados em dois n?veis: avalia??o de atributos (apar?ncia, cor, sabor e aroma) por meio de escala hed?nica de 9 pontos e atitude de compra utilizando escala de 7 pontos. A melhor formula??o escolhida 60:40-6% foi adicionada de esferas de n?ctar de pitanga, desenvolvidas atrav?s da t?cnica de gelifica??o i?nica externa, com alginato de c?lcio e realizada nova an?lise sensorial. Foi realizada an?lise de vida de prateleira, em triplicata, de acordo com as normas do Instituto Adolfo Lutz (2008), para n?ctares e ch?s e tamb?m realizou-se a caracteriza??o das esferas. Observou-se que as m?dias para a avalia??o de atributos da bebida tipo Bubble Tea foram semelhantes ?s m?dias da bebida de ch? mate com n?ctar de pitanga, apresentando escores m?dios para os atributos apar?ncia, cor e aroma, acima de 6 (gostei ligeiramente), e escores m?dios pr?ximos a 7 (gostei regularmente) para sabor. Para inten??o de compra obtiveram escores m?dios maiores que 4 (compraria ocasionalmente). A bebida tipo Bublle Tea apresentou os seguintes valores para 0 e 30 dias: s?lidos sol?veis 8,21 e 8,41(?Brix), ?ndice de acidez 1,29 e 1,23 (%), pH 4,16 e 4,17, a??cares redutores 5,35 e 5,56 (%), a??cares totais 11,70 e 11,71 (%), cinzas 0,23 e 0,30 (%), ratio 6,38 e 6,96 e compostos fen?licos 14,49 e 14,22 (mgAG/100g). Para a verifica??o da estabilidade das esferas avaliou a cada 6 dias, e foram obtidos os seguintes valores para os tempos 0 e 30 dias: di?metro 4,99 e 5,53 (mm), peso 0,15 e 0,12 (g), s?lidos sol?veis 8,96 e 9,79 (?Brix) e volume n?o gelificado 38,60 e 12,81 (%). Realizou-se tamb?m a avalia??o da cor instrumental da bebida e das esferas para os tempos 0 e 30 dias, obtendo-se valores de L* 30,07 e 21,91, Hue 43,86 e 47,01?, Croma 35,41 e 23,17 para as esferas de n?ctar, e para a bebida obteve-se L* 25,35 e 13,04, Hue 78,01 a 69,31? e Croma 12,01 a 5,88. An?lises microbiol?gicas demonstraram que a bebida permaneceu est?vel ao longo da vida de prateleira. Determinou-se uma metodologia utilizando-se o software Image-Pro Plus 6.0, para determina??o do di?metro das esferas, comparando-se com o valor obtido pelo paqu?metro, os resultados n?o diferiram entre si, com m?dias de 5,51 e 5,53, para o software e paqu?metro, respectivamente. Os resultados indicaram que a bebida permaneceu praticamente est?vel ao longo da vida de prateleira, com uma prov?vel redu??o no teor de caroten?ides, devido a modifica??o da cor, e que as esferas tamb?m permaneceram est?veis, n?o apresentando degrada??o, apenas diminui??o do volume n?o gelificado, e provavelmente conferiram maior prote??o ao conte?do de caroten?ides do n?ctar