Mixed Nectar of Imbu and Mangaba: Formulation and Quality Evaluation

Three formulations of mixed fruit nectar were evaluated for microbiological safety, sensory acceptability, and physicochemical properties. The study compared nectars with varying ratios of imbu (Spondias tuberosa) and mangaba (Hancornia speciosa) pulps. Lana Leite De Almeida Lima authored this research, which found all formulations were safe and had acceptance rates above 70%.

Use Cases

• Comparing sensory acceptability of different fruit blend ratios based on the described formulations.
• Analyzing the relationship between pulp composition and nutritional content, as indicated by vitamin C and phenolic levels.
• Evaluating microbiological safety standards for fruit nectar products as described in the study.
• Identifying optimal commercial formulations based on physicochemical characteristics like total soluble solids.

Strengths

• Data includes three distinct nectar formulations with specific pulp percentage compositions.
• Multiple evaluation dimensions are described: microbiological, sensory, physicochemical, and chemical.
• Sensory analysis reported an acceptance rate above 70% for all formulations.

Limitations

• Row count and specific column-level data are unknown, limiting suitability assessment.
• Last update date is unknown; freshness unverified.
• Column-level documentation is absent; field semantics must be inferred after download.

Provenance

Source

Lana Leite De Almeida Lima

Collection Method

Laboratory analysis of prepared nectar formulations.