DEVELOPMENT OF A MIXED DRINK WITH AMAZONIAN FRUITS

In the state of Amazonas, a vast wealth of native fruits like the araçá-boi and Turiaçu pineapple remains underutilized. This situation is the result of various factors, such as a lack of efficient distribution channels, inadequate industrialization technology, and a scarcity of agribusinesses. To combat this issue and add value to local production, a research project proposed an innovative solution: creating alcoholic cocktails with regional fruits, leveraging the growing popularity of this type of beverage among young people. The main objective of the study was to develop and produce these cocktails on a laboratory scale. The process began with the acquisition of the fruits, which were sanitized, weighed, and transformed into pulp, juice, and syrup. Twelve different formulations were created, combining these extracts with alcoholic bases like cachaça and rum. Both physicochemical and sensory analyses confirmed the high quality of the cocktails. The araçá-boi cocktail stood out with higher values for density (1.0288), sugars (8.0° Brix), and acidity (pH 3.73) compared to the pineapple cocktail (1.0254 density, 7.2° Brix, and pH 4.22). In terms of composition, the araçá-boi cocktail also had more total solids (104.7 g/L or 10.5%) and reducing sugars (75.76 g/L or 7.58%), surpassing the pineapple cocktail, which registered 92.19 g/L (9.2%) and 64.88 g/L (6.49%), respectively. The mineral content, measured by ash, was 2.2767 g/L for the araçá-boi and 1.8533 g/L for the pineapple. Both cocktails meet the legal requirements for alcohol content (IN Nº 55/2008), with the pineapple one containing 6% ABV and the araçá-boi one at 9.73% ABV. A sensory analysis study with 38 tasters helped select formulations F6 (pineapple) and F12 (araçá-boi), which received the highest acceptance scores. The color analysis further differentiated the products: the pineapple cocktail had a more vibrant yellow color, while the araçá-boi one had a more earthy tone. The developed cocktails are innovative and have a strong regional appeal. In short, the project was a success, scientifically validating the formulations and creating innovative products with high market potential. It demonstrates an effective way to add value to Amazonian fruits, boosting local economic development and paving the way for new research in the field of regional foods and beverages.