| Autor: |
Leonarski, Eduardo, Fernando Dos Santos, David, Kuasnei, Mayara, Lenhani, Gabriela Caroline, Quast, Leda Battestin, Zanella Pinto, Vânia |
| Předmět: |
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| Zdroj: |
Journal of Culinary Science & Technology; 2021, Vol. 19 Issue 3, p214-227, 14p |
| Abstrakt: |
The global market of alcoholic beverages nowadays is more diversified with the insertion of new flavors and new kinds of products. Thus, dry (80 g L−1 of sugar) and creamy liqueurs (344 g L−1 of sugar) of three different Brazilian native fruits (jabuticaba, blackberry, and guabiroba) were produced, and their physicochemical properties, bioactive compounds, acceptance, and purchase intention tests have been evaluated. The six formulations prepared presented similar physicochemical characteristics with different contents of bioactive compounds. Also, the acceptance and purchase intention tests showed a preference for creamy liqueurs of all fruits and preference for the blackberry instead of the other fruits. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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