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Bebidas misturadas de bael e aloe vera
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ISBN10: 6200692254
ISBN13: 9786200692252
Publisher: Edicoes Nosso Conhecimento
Published: Sep 18 2025
Pages: 88
Weight: 0.28
Height: 0.21 Width: 6.00 Depth: 9.00
Language: Portuguese
ISBN13: 9786200692252
Publisher: Edicoes Nosso Conhecimento
Published: Sep 18 2025
Pages: 88
Weight: 0.28
Height: 0.21 Width: 6.00 Depth: 9.00
Language: Portuguese
A presente investigação compreendeu três conjuntos de experiências. Os resultados da primeira experiência mostraram que o fruto bael contém uma boa quantidade de vitamina C, sólidos solúveis totais, açúcares, fenóis totais e substâncias pécticas totais, enquanto que o gel de aloé vera contém uma boa quantidade de fenóis totais e vitamina C e uma quantidade razoável de sólidos solúveis totais, acidez, substâncias pécticas totais e açúcares. Na segunda experiência, o resultado revelou que o T4 era o melhor para a preparação de RTS e sumo, enquanto o T3 era o melhor para a preparação de xarope. Na terceira e última experiência, estudou-se a capacidade de armazenamento dos produtos e observou-se que os sólidos solúveis totais, a acidez, o açúcar redutor, o açúcar total e o escurecimento do RTS, do sumo concentrado e do xarope preparados a partir da polpa de bael e do gel de aloé vera aumentaram, enquanto a vitamina C, o açúcar não redutor e a qualidade organoléptica desses produtos diminuÃram durante o perÃodo de armazenamento. Além disso, o RTS pôde ser armazenado por três meses com qualidade aceitável, enquanto o suco concentrado e o xarope foram considerados aceitáveis por até cinco meses, quando armazenados em condições ambientes.
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