Desenvolvimento e avaliação da qualidade físico-química e sensorial de bebida fermentada de jabuticaba, grão-de-bico e aveia

Mariana Chaves Silveira; Ana Roberta Barbosa Vieira  Brandão; Maria Fernanda Oliveira Barbosa; Alice Helena de Souza Paulino; Aline Resende Nogueira Reis; Eric Batista Ferreira; Flávia Della Lucia

doi:10.52521/nutrivisa.v12i1.15974

Authors

Mariana Chaves Silveira Universidade Federal de Alfenas (UNIFAL), Alfenas, MG, Brasil https://orcid.org/0009-0005-8381-269X
Ana Roberta Barbosa Vieira Brandão Federal University of Alfenas https://orcid.org/0009-0004-9790-4387
Maria Fernanda Oliveira Barbosa Federal University of Alfenas https://orcid.org/0009-0003-5321-7799
Alice Helena de Souza Paulino Faculty of Applied Sciences - UNICAMP - Campus Limeira-SP. https://orcid.org/0000-0003-3906-8259
Aline Resende Nogueira Reis Federal University of Alfenas https://orcid.org/0000-0001-6690-3868
Eric Batista Ferreira Federal University of Alfenas https://orcid.org/0000-0003-3361-0908
Flávia Della Lucia Universidade Federal de Alfenas (UNIFAL),Alfenas, MG, Brasil https://orcid.org/0000-0002-7585-2000

DOI:

https://doi.org/10.52521/nutrivisa.v12i1.15974

Keywords:

fermented plant-based beverage; water-soluble extract; acceptability; sensory analysis

Abstract

Plant-based beverages are a group of isolated or mixed substances derived from the pulp or other parts of plants, with or without the addition of other ingredients, intended for consumption. Therefore, combining these ingredients can produce a highly nutritious and functional product, also benefiting vegetarians, vegans and dietary restrictions groups. The objective was to produce fermented plant-based beverages with varying percentages of jabuticaba, chickpea, and oat extracts, adding value to native Brazilian fruits and reducing environmental waste. The formulations were characterized through physicochemical analysis and acceptability testing using the Hedonic Scale and purchase intention test. According to the physicochemical analysis results, the formulations exhibited significant differences in color, soluble solids, acidity, pH, and viscosity. To determine the ideal formulation, sensory analysis showed better results for the one with the highest concentration of jabuticaba juice (40%), achieving hedonic averages of 6 (slightly liked) for most attributes, with the exception of acidic taste, which averaged 5.67 (between "indifferent" and "slightly liked"). The product's good acceptance is reinforced, but adjustments to ingredient concentrations are necessary for superior performance in terms of purchase intention.

Author Biographies

Mariana Chaves Silveira, Universidade Federal de Alfenas (UNIFAL), Alfenas, MG, Brasil

Nutritionist. Faculty of Nutrition. Federal University of Alfenas – UNIFAL/MG, Alfenas, MG, Brazil
Ana Roberta Barbosa Vieira Brandão, Federal University of Alfenas

Nutritionist. Faculty of Nutrition. Federal University of Alfenas – UNIFAL/MG, Alfenas, MG, Brazil
Maria Fernanda Oliveira Barbosa, Federal University of Alfenas

Nutritionist. Faculty of Nutrition. Federal University of Alfenas – UNIFAL/MG, Alfenas, MG, Brazil
Alice Helena de Souza Paulino , Faculty of Applied Sciences - UNICAMP - Campus Limeira-SP.

Degree in Nutrition from the Federal University of Alfenas - UNIFAL, MG (2012). Master's degree in Health and Nutrition with an emphasis on Biochemistry and Pathophysiology of Nutrition from the Federal University of Ouro Preto - UFOP, MG (2015) and a PhD in Biological Sciences with an emphasis on Metabolic and Physiological Biochemistry (2019), by the same institution. She was a visiting professor at the Faculty of Nutrition of the Federal University of Alfenas - UNIFAL, MG (2021-2023). Currently, she is a postdoctoral researcher (PPPD) at the Multidisciplinary Laboratory of Food and Health, responsible for the discipline NT607-Diet Therapy I, co-responsible for the discipline NT402-Dietary Technique and internship supervisor in the area of Collective Feeding of the Nutrition course, at the Faculty of Applied Sciences - UNICAMP. Works in the field of nutrition with experience in the following topics: dietetics, functional foods, medicinal plants, non-alcoholic fatty liver disease and oxidative stress.
Aline Resende Nogueira Reis , Federal University of Alfenas

Master's degree in Nutrition and Longevity from the Federal University of Alfenas. She is a primary care nutritionist at the Municipal Health Department of the São João del Rei City Hall. She worked as a nutritionist for the Family Health Program in the municipality of Lavras, Minas Gerais, and for the PNAE (National Health Assistance Program) in São João del Rei. She was a nutritionist at the Rosa Haddad Maternal and Child Support Association in Lavras and worked on healthy eating projects for the elderly at the Social Assistance Reference Centers in the municipality of São João del Rei, Minas Gerais. Her areas of expertise include primary health care, public health, and bioactive compounds in foods for preventing health risks and promoting longevity.
Eric Batista Ferreira , Federal University of Alfenas

Researcher ID: http://www.researcherid.com/rid/C-2551-2011ORCID: 0000-0003-3361-0908 Full Professor of the Department of Statistics of the Federal University of Alfenas (Unifal-MG), of the Stricto Sensu Postgraduate Program in Applied Statistics and Biometrics (PPG-EAB), of the Stricto Sensu Postgraduate Program in Nutrition and Longevity (PPG-NL) and of the Lato Sensu Postgraduate Program in Technology and Quality in Food Production (TecQuali). He has a degree in Dairy (Instituto Cândido Tostes, 1998), Agricultural Engineering (UFLA, 2002), Mathematics Degree (UNIFAL-MG, 2012), Physics Degree (UNIFAL-MG, 2020), Master's in Statistics and Agricultural Experimentation (UFLA, 2004), PhD in Statistics and Agricultural Experimentation (UFLA/Open University - England, 2007), Post-doctorate in Multivariate Statistics (UFLA, 2009) and Post-doctorate in Sensometry (NOFIMA - Norway, 2013). He has experience in Sensometry, Multivariate Statistics, Experimental Statistics, Applied Probability and Statistics, Statistical Process Control and Scientometrics.
Flávia Della Lucia, Universidade Federal de Alfenas (UNIFAL),Alfenas, MG, Brasil

Degree in Nutrition from UFV (1996), a higher level Technologist in Gastronomy from FMU (2021); a Master's degree in Food Science and Technology from the Federal University of Viçosa (1998). She holds a PhD in Food Science from the Federal University of Lavras (2013) in the area of Post-harvest of fruits and vegetables. She is currently an associate professor at the Federal University of Alfenas-MG. Member of the faculty of the Master's degree in Nutrition and Longevity (PPGNL-UNIFAL-MG) and the Specialization Course in Technology and Quality in Food Production (Open University of Brazil and Unifal-MG). She has experience in food quality control, with an emphasis on sensory analysis, new product development, post-harvest technology and quality management in food and nutrition units.

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