Development of an isotonic organic tangerine beverage (Citrus reticulata Blanco) and its sensorial acceptance

Abstract

This study aimed at developing an isotonic organic tangerine beverage. After performing a sequence of tests, three formulations of isotonic beverage were prepared, by using different concentrations of organic tangerine juice: F1=15 %, F2=10 % and F3=5 %. The beverages were pasteurized and stored in plastic containersat ± 4 °C until being consumed. The three beverages were analyzed to determine the total solids, acidity, potential of hydrogen (pH) and osmotic value. The initial microbiological analyses were performed for total and fecal coliforms; and mesophilic aerobic bacteria, yeasts and molds for assessing the microbiological stability of three beverages for 30 days at ± 4 °C. The sensorial characteristics were evaluated by 30 persons practicing physical activity, of both sexes and aged from 18 to 40 years. The beverages showed appropriate soluble solids contents, acidity and pH, and microbiological quality. By means of sensory testing, the consumers chose the beverage containing the highest concentration of tangerine juice (F1=15 %). The formulated beverages showed commercial potential, demonstrating the feasibility of developing an organic beverage.