Beverage made from babassu nut kernels and grape fruit: physicochemical properties and sensory acceptance

PurposeThe purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).Design/methodology/approachA four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA), soluble solids (SS), sugar: acid ratio and color...

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Bibliographic Details
Published in:British food journal (1966) 2021-06, Vol.123 (6), p.2139-2151
Main Authors: Silva, Euzedith Sousa, Mendonça, Gislane Romano, Pinto, Rodrigo Anacleto, Lemos, Tatiana de Oliveira, Abreu, Virgínia Kelly Gonçalves, Pereira, Ana Lúcia Fernandes
Format: Article
Language:English
Subjects:
Acceptance
Acidity
Acids
Astringents
Beverages
Color
Consumers
Consumption
Data analysis
Evaluation
Flavor
Flavors
Food products
Fruits
Grapefruit
Kernels
Lactose
Milk
Mineral water
Nuts
pH effects
Physicochemical properties
Plant-based beverages
Purchase intention
Sensory evaluation
Sensory perception
Sweetness
Values
Viscosity
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Summary:PurposeThe purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).Design/methodology/approachA four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA), soluble solids (SS), sugar: acid ratio and color analysis were performed. Sensory evaluation was measured by the hedonic scale, just-about-right (JAR) scale and purchase intent. Moreover, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations.FindingsThe pH values of mixed beverages decreased (p 
ISSN:0007-070X
1758-4108
DOI:10.1108/BFJ-09-2020-0783