Response surface methodology optimization of blended fruit nectar: cashew apple and açai

Response surface methodology optimization of blended fruit nectar: cashew apple and açai

There is a growing market for beverages made with mixed fruits, mainly tropical ones. The objective of this work was to develop blended nectars based on açai and cashew apple pulps and to evaluate them by using sensory consumer tests according to a response surface methodology. Nine formulations wer...

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Bibliographic Details
Main Authors: Anália M Pinheiro, Geraldo A Maia, Raimundo W Figueiredo, Henriette MC Azeredo, Luciana de Siqueira Oliveira, Maria de Fátima G Silva, Larissa Morais Ribeiro da Silva, Paulo Henrique M Sousa
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:International Journal of Fruit Science
Subjects:
nectar
tropical fruits
cashew apple
açai
blend
sensory evaluation
optimization
response surface methodology
functional compounds
phytochemical bioactives
Online Access:http://dx.doi.org/10.1080/15538362.2022.2037037

Internet

http://dx.doi.org/10.1080/15538362.2022.2037037

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