01607naa a2200385 a 450000100080000000500110000800800410001902200140006002400510007410000270012524501690015226000090032152003830033065000230071365000180073665000230075465000110077765000280078865000130081665000120082965000310084165000270087265300260089965300300092565300260095565300120098165300280099365300230102170000180104470000200106270000220108270000220110470000200112677300750114621543072023-06-06       2016    bl uuuu     u00u1 u    #d  a0101-20617 ahttp://dx.doi.org/10.1590/1678-457X.034152DOI1 aFERNANDES, E. T. M. B.  aPhysicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectarbcharacterization and changes during storage.h[electronic resource]  c2016  aThis study proposes the formulation of a mixed fruit nectar using two raw materials from the Amazon  region, açaí and cupuaçu, which is an interesting way to add value to this type of product. Additionally, it proposes the use of  defatted açaí pulp, meeting the increasing consumers? preference for healthier foods containing functional compounds and  that are low in fat.  aEuterpe precatoria  aLow fat foods  aSensory properties  aAçaí  aAnálise Organoléptica  aCupuaçu  aNéctar  aPropriedade Organoléptica  aTheobroma Grandiflorum  aAceitação sensorial  aAlimentos bajos en grasas  aBaixo teor de gordura  aLow fat  aPropiedades sensoriales  aSensory acceptance1 aMACIEL, V. T.1 aSOUZA, M. L. de1 aFURTADO, C. de M.1 aWADT, L. H. de O.1 aCUNHA, C. R. da  tFood Science and Technologygv. 36, n. 3, p. 413-420, July/Sept. 2016.