Development and Characterization of Mangaba (Hancornia Speciosa) Soft Drink.

Abstract

The global consumption of soft drinks is a common practice across various cultures, marking its presence in social events and commercial establishments. The choice of mangaba flavor for the soft drink is based on the appreciation of the cerrado biome. The Brazilian cerrado, where mangaba is native, stands out for its biodiversity and ecological importance, covering vast territorial areas. This study aims to explore the valorization of fruits from this biome. The objective of this work was to formulate traditional, light (with a 25% reduction in caloric components compared to traditional soft drinks), diet (free of sucrose, containing only sweeteners), and zero (with no added sugar) soft drinks using mangaba pulp (Hancornia speciosa) as the base and to characterize them physicochemically. All physicochemical analyses were performed in triplicate to ensure greater accuracy of the results, expressed as mean ± standard deviation. In the physicochemical evaluation, soluble solids were obtained in the range of 5.20 to 10.28 °Brix, with an average pH of 4.20 and total titratable acidity ranging from 0.171g/100mL to 0.252g/100mL. The results met the standards and regulations established by legislation.