Physicochemical stability and sensory acceptance of a carbonated cashew beverage with fructooligosaccharide added

Abstract

The objective of this research was to determine the shelf life of a carbonated cashew beverage with fructooligosaccharides added using two different processing methods: by using additives (potassium sorbate/sodium benzoate) without pasteurization and by using pasteurization at 90°C for 1 min with addition of preservatives. Physicochemical analyzes (pH, titratable acidity, soluble solids (°Brix), vitamin C, reducing sugars) and sensory evaluation (triangular test and acceptance test) were performed throughout 60 days of storage at 20°C. The results show a decrease in vitamin C content in both processing methods (p <0.05), while the other physicochemical parameters were similar and stable during the shelf life period. Hedonic scores between 5.0 (neither liked, nor disliked) and 6.0 (slightly liked) were obtained during the test period. The results suggest that it is possible to develop a potentially prebiotic cashew beverage that presents suitable physicochemical and sensory parameters.

Keywords: Prebiotic beverages, stability, sensory analysis

African Journal of Biotechnology Vol. 12(20), pp. 2986-2989