Caracterização físico-química e sensorial do licor de beterraba (Beta vulgaris L.) preparada em diferentes infusões

Abstract

The beet is a vegetable of Quenopodiácea family, originally from southern and aestern Europe and North Africa. It is one of the main vegetables produced by small farmers, has minerals, phenolic compounds and antioxidants. This study was conducted with the objective of developing a beet liqueur with ginger, in order to present an alternative income to small farmers through the production surplus of use. Ginger was included with the function of improving the sensory characteristics of the liquor. A basic formulation with four different forms of infusion and ginger remained in infusion for 10 days, and then placed the syrup and the product stored in containers of glass and stored in the dark at room temperature. After, physical and chemical analyzes were performed: pH, acidity, total soluble solid and color. Sensory analysis was performed with 85 untrained judges, and for the purchase intent test, used to scale structured 1-5 points. According to the results it was found that beet ginger liquor showed low potential antioxidant and phenolic compounds. The physical chemical analysis showed values close to those reported in the literature comparing with fruit liqueurs, except for pH which showed higher values. In the sensorial analysis, the product obtained good acceptance, indicating that it is feasible to protuction and marketing. The downside was the short shelf life because after a few days the product begins to charge color. It was found that the presence of oxygen was the main factor contributing to the degradation of betalaína. The addition of 5 lemon juice liqueur formulation resulted in a decrease in pH and the preservation of color, even for samples exposed to air.