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What is Taperebá Carbonated Drink Analysis about?

This study developed and characterized three formulations of carbonated drinks using different concentrations of taperebá pulp, assessing their physico-chemical, microbiological, and sensory properties. Sample A, with 10% pulp, showed the highest pH and good sensory acceptance, achieving 78% approval from judges. Overall, all samples demonstrated commercial viability with an average approval rating of 74.14%.

Author

fagner.sousa

Language

EN