Utilização de polpa de açaí (Euterpe precatoria Mart.) na elaboração de mistura em pó para preparo de bebida láctea

Abstract

Euterpe precatoria, Mart., popularly known as açaizeiro, is quite popular in the North Region for the production of a dense juice obtained from the pulp of the fruit, which, due to its red color similar to wine, is known as açaí wine. Açaí pulp (Euterpe precatoria, Mart.), type A, frozen, marketed by local suppliers, was used in the preparation of dairy compound with açaí. In additionto the pulp, skimmed milk powder, milk derivatives (powdered whey) and crystal sugar were used, all sold by local suppliers. The dairy compound was prepared from a mixture of dehydrated açaí pulp, skimmed milk powder/milk derivatives, sugar cane sucrose and maltodextrin. One formulation was tested by a panel of 50 untrained tasters and was well accepted. The formulation was subjected to physical-chemical and microbiological quality control and the results were within the standards established by legislation for dairy compounds, during 30 days of observation.