02222naa a2200361 a 450000100080000000500110000800800410001902400430006010000200010324502190012326000090034252010710035165000240142265000210144665000100146765000200147765000270149765300230152465300170154765300220156465300180158670000150160470000170161970000190163670000190165570000200167470000240169470000220171870000220174070000150176270000190177777300640179621217532020-08-24       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1002/fsn3.15202DOI1 aSOUZA, V. R. de  aFruit-based drink sensory, physicochemical, and antioxidant properties in the Amazon regionbMurici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin).h[electronic resource]  c2020  aIncreased fruit consumption due its protective effect on the organism is accompa-nied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp-based beverage formulations from the murici and tapereba Amazon region, taking into account their sensory acceptance and anti-oxidant activity. Total soluble solid content, reducing sugar content, titratable acidity contents, pH, and ascorbic acid content were determined in pulps and formulations. The total content phenolic compounds and antioxidant activity were also evaluated. A 22 factorial experiment was formulated to optimize ingredients for the production of murici and tapereba fruit drinks. The murici pulp had higher acidity and higher ascorbic acid content. The analysis of phenolic compounds and antioxidant activity presented higher quantity in tapereba pulp. Tapereba-based beverages had better acceptance by the evaluated criteria. Fruit-based beverages murici and tapereba are a well-accepted product and have important nutritional characteristics.  aBioactive compounds  aFunctional foods  aFruta  aPlanta Exótica  aTecnologia de Alimento  aAlimento funcional  aAmazon biome  aComposto bioativo  aExotic fruits1 aANICETO A.1 aABREU, J. P.1 aMONTENEGRO, J.1 aBOQUIMPANI, B.1 aJESUZ, B. A. de1 aCAMPOS, M. de B. E.1 aMARCELLINI, P. S.1 aFREITAS-SILVA, O.1 aCADENA, R.1 aTEODORO, A. J.  tFood Science and Nutrition, v, 8gn. 5, p. 2341-2347, 2020.