Quality characterization of mixed nectar of star fruit with mint

Abstract

The high demand for natural and nutritious products in recent years has led the food industry to develop and produce new products that add value, generate income and stimulate the cultivation, consumption and preservation of little exploited species. Considering these aspects, the objective of the present study was to evaluate the quality of a nectar composed of carambola and mint pulp, because star fruit is under exploited regionally on a commercial scale. Three formulations were tested and analyzed for water content, sugars (total, non-reducing and reducing), water activity, titratable acidity, vitamin C, total soluble solids, pH, ashes, and color. The formulations resulted in products with high water activity, maintained within the acidic range (pH ≤ 4.5)and met the parameters established for fruit nectars.