{"title":"Optimization of Methods for Development of Fermented-Distillate of Passion Fruit Beverage","authors":"Luciana C. Azevedo, Reinaldo S. Dantas, Antonio G. B. De S\u00e1, Adalberto M. Filho, Patr\u00edcia M.\r\nAzoubel","volume":30,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":325,"pagesEnd":330,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/2939","abstract":"Fermented beverages have high expression in the\r\nmarket for beverages in general, is increasingly valued in situations\r\nwhere the characteristic aroma and flavor of the material that gave\r\nrise to them are kept after processing. This study aimed to develop a\r\ndistilled beverage from passion fruit, and assess, by sensory tests and\r\nchromatographic profile, the influence of different treatments (FM1-\r\nspirit with pulp addiction and FM2 \u2013 spirit with bigger ratio of pulp\r\nin must) in the setting of volatiles in the fruit drink, and performing\r\nchemical characterization taking into account the main parameters of\r\nquality established by the legislation. The chromatograms and the\r\nfirst sensorial tests had indicated that sample FM1 possess better\r\ncharacteristics of aroma, as much of how much quantitative the\r\nqualitative point of view. However, it analyzes it sensorial end\r\n(preference test) disclosed the biggest preference of the cloth provers\r\nfor sample FM2-2 (note 7.93), being the attributes of decisive color\r\nand flavor in this reply, confirmed for the observed values lowest of\r\nfixed and total acidity in the samples of treatment FM2.","references":"[1] I.C.C. N\u251c\u2502brega, \"Analysis of volatile composites of spirits of sugar cane\r\nfor dynamic concentration of \"headspace\" and chromatography gaseousmass\r\nspectrometry\", Ci\u251c\u00acncia e Tecnologia de Alimentos. Campinas,\r\n23(2), 2003, pp.210-216.\r\n[2] S. Bogusz Jr., D. C. M. Ketzer, R. Gubert, L. Andrade, A. B. Gobo,\r\n\"Chemical composition of spirits produced in the region the Brazil\r\nnorthwest\", Ci\u251c\u00acncia e Tecnologia de Alimento, Campinas, 26(4), 2006,\r\npp.793-798.\r\n[3] D. R. Dias, R. F. Schwan; L. C. O. Lima, \"Methodology for elaboration\r\nof spirit of caj\u251c\u00ed\", Ci\u251c\u00acncia e Tecnologia de Alimento. Campinas, 23(3),\r\n2003, pp. 342-350.\r\n[4] N. Naraim, J. N. Almeida, M. S. Galv\u251c\u00fao, M. S. Madruga, E. S. Brito,\r\n\"Volatiles compounds of the passion fruit (Passiflora edulis tipe\r\nFlavicarpa) gotten by the dynamic technique of headspace\", Ci\u251c\u00acncia e\r\nTecnologia de Alimentos. Campinas, 24(2), 2004.\r\n[5] T. Vianna-Silva, E. D.Resende, A. P. Viana, S. M. F. Pereira, L. A.\r\nCarlos, L. Vitoriazi, \"Quality of the juice of yellow passion fruit at\r\ndifferent times of harvest\". Ci\u251c\u00acncia e Tecnologia de Alimentos,\r\nCampinas, 28 (3), jul-set, 2008, pp.545-550.\r\n[6] BRAZIL. Normative instruction In the 13, of 29\/06\/2005. Regulation\r\nTechnician for Setting of the Standards of Identity and Quality for\r\nAguardente de Cana and Cacha\u251c\u00baa. Official gazette of the Federative\r\nRepublic of Brazil. Brasilia. DF. 30 of June of 2005. Section 1, pp.3.\r\n[7] IAL. Institute Adolfo Lutz.: Chemical and Physical methods of Food\r\nComposition. 3. ed. S\u251c\u00fao Paulo, v.1,1985.\r\n[8] C. H. A. M. Lima, R. M. A. C. Cobucci, P. Z. Bassinello, C. Brondani,\r\nN. R. A. Coelho, \"Election and different training of sensorial panel for\r\nevaluation of cultivating of rice\". Available:\r\nwww.cnpaf.embrapa.br\/publicacao\/seriedocumentos\/doc_196\/trabalhos\/\r\nCBC-TRAB_45-1.pdf\r\n[9] L. C. Bizelli, .C. A. F. Ribeiro, F. V. Novaes, \"Double destillation of\r\nspirit of sugar cane: texts of total acidity and copper\", Scientia Agr\u251c\u00a1cola.\r\n57, n. 4, 2000, pp.623-627.\r\n[10] T. Shibamoto, C. S. Tang, \"Minor Tropical Fruits - Mango, Papaya,\r\nPassion Fruit and Guava\". In: MORTON, I. D., MACLEOD, A. J. (Eds.)\r\nFood Flavours Part C: The Flavour of Fruits. Amsterdam: Elsevier,\r\n1990. Cap. VI, pp. 252-267.\r\n[11] P. Werhoff, M. Guentert, G. Krammer, H. Sommer, J. Kaulen, Journal\r\nAgricultural Food Chemistry, 46, 1998, pp.1076.\r\n[12] M. B. Miranda, N. G. S. Martins, A. E. S. Belluco, J. Horii, A. R.\r\nAlcarde, \"Chemical quality of cacha\u251c\u00baas and Brazilian aguardentes\",\r\nCi\u251c\u00acncia e Tecnologia de Alimento, Campinas, 27(4), 2007, pp. 897-901.","publisher":"World Academy of Science, Engineering and Technology","index":"Open Science Index 30, 2009"}