ELABORAÇÃO, CARACTERIZAÇÃO FÍSICO-QUÍMICA E ACEITABILIDADE DE LICOR DE GOIABA

Abstract

The rich Brazilian biodiversity, especially native fruits of high nutritional value such as guava, promote the potential for the elaboration of fruit liqueur. Guava is a native of the tropical regions of Central and South America and has good acceptance due to its sensorial characteristics and high content of vitamin C. The advantages of the preparation of fruit liqueurs include the use of surplus production, value adding and ease of storage. Therefore, there are several scientific works related to the elaboration and physico-chemical characterization of national fruit liqueurs, however, there are few works associated with guava liqueur. Thus, the objective of this work was to develop a guava liqueur and to submit it to the physical-chemical analyzes of pH, Total Acidity, Soluble Solids (SS) in degrees Brix and alcoholic content (% v / v) and sensorial acceptance and intent to purchase). The results of the physical-chemical analyzes, except for the alcohol content, were presented according to the standards established by the legislation and close to the literature. For the sensory acceptance test, mean results were obtained above 7 (moderately liked) and for purchase intention, 4 (probably bought). In all the attributes evaluated in the acceptance test there was no significant difference (p> 0.05), however, aroma and flavor were the most appreciated attributes. The guava liqueur developed may present good acceptability in the market, thus adding value to this national fruit.