Coquetéis inovadores: avaliação físico-química, sensorial e estudo da estabilidade durante o armazenamento

Abstract

For the improvement and inclusion of new food technologies in the market, several evaluations must be carried out carefully on a new product, from its formulation, physical-chemical and microbiological tests to acceptance by the final consumer. This study aimed to evaluate the formulation of bottled alcoholic beverages (mixed alcoholic beverage), in relation to the physical-chemical aspects and stability during storage at two temperatures, for a period of up to 150 days, analyzing the physical-chemical and sensory attributes. Initially, mixed alcoholic beverages (MAB) in the flavors “caipirinha”, “margherita” and dulce de leche were evaluated regarding the mandatory parameters to verify compliance with the identity and quality standards of the current legislation for mixed alcoholic beverages and the presence of some chemical elements (Mg, K, Mn, Fe, Cu, Pb, As, Cd and Sn). For the stability study, the Accelerated Shelf-Life Test (TAVP) was performed, the samples were stored at temperatures of 30 and 40 °C in a BOD-type oven, in the absence of light, and evaluated at regular intervals in relation to the physical- chemicals, color, multiple comparison sensory analysis, in order to verify whether or not there was a significant difference between the standard sample (at the beginning of storage) in relation to each temperature and time elapsed. A consumer acceptance test was also performed on the three products. Regarding the physicochemical analyses, the drinks met the identity and quality standards, with the exception of the “caipirinha”, which did not reach the minimum limit of 1g/100 mL of lemon juice, but this parameter can be easily corrected. The drinks remained stable throughout the storage time, the physicochemical parameters analyzed of the three samples showed no changes in behavior at temperatures of 30 and 40°C, when compared to each other, despite having shown a significant difference by Tukey's test and non-parametric Kruskal Wallis test at a significance level of 5 %. It was verified in the visual analysis of color and in the comparisons of the averages of the parameters L, Chroma and HUE, that there was a noticeable variation in the storage times, however, this did not influence the estimated shelf life of more than 150 days, it also did not influence the acceptance of consumer sensory testing. The drinks had good acceptance in the applied sensory tests. Thus, it is concluded that the drinks were stable and commercially acceptable.