Desenvolvimento de bebidas mistas de frutos do gênero Spondias a base de água de coco Development of mixed drinks seafood Spondias gender-based coconut water

The objective was to develop formulations of mixed drinks with coconut water and pulp of fruits of the genus Spondias (umbu and umbu-caja) as ready to drink and to evaluate the physico-chemical, microbiological and sensory characteristics. After harvest, the fruits (and umbu umbu-caja) were stored in cool boxes. The pulp was subjected to a heat treatment (90 ° C for 60 seconds) followed by hot filling (85 ° C) in plastic bags and hermetically sealed 500g. Upon closing, the packages were cooled, labeled, packed in cardboard boxes and stored at refrigeration temperature (8 ° C ± 2 ° C), after being subjected to the preparation of mixed drink. For the final formulation of the drink eight formulations were tested with different concentrations of fruit juice of the genus Spondias (umbu and umbu-caja) and soluble solids. The formulations were tested at a concentration of fruit juice of 25, 35 and 45% (umbu) and 25, 30 and 35% (umbu-caja) and soluble solids of 11 and 13 o Brix. The formulated beverage maintained adequate stability and microbiological quality, indicating good sanitary conditions and processing efficiency of thermal treatment used. It was concluded that the mixture of coconut water and pulp and umbu umbu-caja are viable in the preparation of beverages within the processing used, and may represent a good potential market to be explored.