KOMBUCHA FLAVORED WITH BOCAIUVA: SENSORY ACCEPTABILITY AMONG SPORTS PRACTITIONERS
Abstract: Kombucha is a fermented drink of green tea, and flavored with bocaiuva, a Cerrado fruit with excellent nutritional composition, it can be of interest to the sports public. The objective was to develop kombuchas flavored with bocaiuva and verify the sensory acceptability among athletes. The kombucha formulations were: K1 (25% of bocaiuva juice) and K2 (50% of bocaiuva juice). There was sensory analysis in gyms located in Andradina – SP, with the participation of 61 athletes, in order to assess sensory acceptance between K1, K2 and K3 (commercial kombucha). Sensory attributes were analyzed - appearance, color, flavor, aroma, texture and sweetness and purchase intention. There was no significant difference between kombucha samples for all attributes evaluated. The highest acceptability index (AI) for all samples was the color attribute with 73.4% (K1), 72.3% (K2) and 70.7% (K3). It is considered a good acceptability index when greater than 70%. Because few participants knew/consumed kombucha (5%) and bocaiuva (32.8%), the AI of flavor was 55.3% for K1 and 55.2% for K2, but still, K1 was more accepted, with AI of 64.1% for general acceptability, comparing between K2 and K3. As the attributes analyzed did not differ between the formulations, the use of bocaiuva proved to be efficient, since the modified formulations did not differ from the commercial one. Lack of knowledge about kombucha and bocaiuva may have interfered with the results of this study. Thus, greater dissemination and research is needed in the areas of food science and sports nutrition.