DESENVOLVIMENTO DE BEBIDA FERMENTADA DOS FRUTOS ARATICUM-DO-CERRADO (Annona crassiflora Mart.) E BIRIBÁ (Rollinia mucosa Jacq).

Abstract

Fermented beverages made from native fruits of the Brazilian Cerrado are promising products due to their acceptance in consumer research, in addition to contributing to the reduction of post-harvest losses of perishable fruits. Given the above, the objective was to develop a fermented beverage with the fruits of araticum do cerrado (Annona crassiflora) collected in Chapadas dos Veadeiros (AC), Cidade de Goiás (AG) and Biribá (BI) (Rollinia mucosa). Morphometric analysis of the collected fruits and pulp yield were performed. Then, alcoholic fermentation and physicochemical analyses were performed: pH, Brixo, alcohol content (og/L) and quantitative descriptive sensory analysis (ADQ). It was observed that the fruits are uneven, with variations in mass, shape and volume. AG is larger in size, AC is rounded in shape, but both have the same shade of brown skin and yellowish pulp, while BI has yellowish skin and white to beige pulp. The pulp yield was 44.95 % for AC, 36.63 % AG and 37.58 % for BI. Fermentation continued for a period of seven days, reaching an alcohol content of 12 % to 10 % in the beverages. It was found that the fermented beverages met the minimum alcohol content established by law. Regarding the sensory analysis of the intensity of the attributes, the samples differed; the beverage originated from AG stood out for its transparency, density, viscosity, smoothness and sweet and fruity flavors. As for BI, the characteristic citrus aroma and an acidic flavor were perceived, and AC stood out for its yellowish hue and a fermented and nectar aroma. We concluded that it is possible to produce fermented beverages with these fruits and the commercialization of this product has the potential to contribute to the generation of income for small producers.