ANALYSIS OF THE ADDITION OF PITAYA (Hylocereus costaricensis) AND TAPEREBÁ (Spondias mombin L.) PULP ON SENSORY ATTRIBUTES OF LIQUORS

The pitaya (Hylocereus costaricensis) is a widely traded fruit due to its different flavor, mineral content, fiber and antioxidant compounds. Taperebá (Spondias mombin L.) consists of a thin layer of pulp and attracts interest due to its taste, aroma and nutritional quality. The work aims to elaborate and sensorially analyze liqueurs added from pitaya pulp (PP) and taperebá pulp (TP). Two liqueur formulations were elaborated F1 (PP: 7.14% / PT: 7.14%) and F2 (PP: 9.51% / PT: 4.77%). These were developed by the alcoholic maceration of the pulps with the cachaça of cereals and water, for 27 days. Then the maceration liquid was filtered and added with sucrose syrup with a ratio of 1: 1 m / v water / sucrose. Sensory analysis was performed with 67 untrained judges through the sensory acceptability and purchase intention tests. Results were evaluated by applying variance analysis and comparing means by Tukey test at 5% significance. The values obtained for the sensory attributes for F1 and F2 were, respectively, color: 6.73 ± 1.49a; 6.44 ± 1.57a; taste: 7.00 ± 1.86a; 7.02 ± 2.10a; appearance: 6.91 ± 1.47a; 6.87 ± 1.42a; aroma: 6.96 ± 1.70a; 6.96 ± 1.80a; overall impression: 7.27 ± 1.51a; 7.24 ± 1.60a and purchase intent: 3.48 ±. 1.26a; 3.67 ± 1.13a. None of the sensory attributes showed statistical difference, this indicates that the acceptability of pitaya and taperebá liqueurs was not influenced by different pulp percentages. Therefore, their use is an alternative for sensory innovation of alcoholic beverages.