alexa Nectar Mix Functional Based on Amazonian Fruits
ISSN: 2157-7013

Journal of Cell Science & Therapy
Open Access

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Research Article

Nectar Mix Functional Based on Amazonian Fruits

Myrian Abecassis Faber1* and Lucia Kiyoko Osaki Yuyama2

1Department of Collective Health, School of Health Sciences, Center for Higher Education Manacapuru, University of the State of Amazonas, Manaus, AM, Brazil

2Center for Research in Humanities and Social Sciences, National Institute of Amazonian Researches, Manaus, AM, Brazil

*Corresponding Author:
Myrian Abecassis Faber
Department of Collective Health
School of Health Sciences
University of the State of Amazonas
Rua Valdemar Ventura - São José
S/N. Manacapuru - AM 69400-000, Brazil
Tel: +55(092) 361-4249
E-mail: [email protected]

Received Date: January 25, 2015; Accepted Date: Febuary 20, 2015; Published Date: Febuary 23, 2015

Citation: Faber MA, Yuyama LKO (2015) Nectar Mix Functional Based on Amazonian Fruits. J Cell Sci Ther 6:197. doi: 10.4172/2157-7013.1000197

Copyright: © 2015 Faber MA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Background: Functional foods are characterized by offering several health benefits beyond the nutritional value inherent in their chemical composition. Fruits are good suppliers of minerals, vitamins, fiber, and water. Some fruits can even provide small amounts of carbohydrates among other ingredients. Several fruit plants in the Amazon region have great economic potential due to their nutritious value. Fruits that are rich sources of dietary fiber, vitamin C and mineral elements. Implementation of Amazonian fruits cupuaçu (Theobroma grandiflorum), camu-camu (Dunal Myrciaria dubia McVaugh), cubiu (Solanum sessiliflorum Dunal), adjusting the proportions of the objectives of the functional product of biotechnology, aimed at producing a product with low energy and high nutritional value.

Subjects/Methods: The preparation consisted of chemical and physicochemical analyses composition, analysis of inorganic constituents of the fruits, product formulation, microbiological analysis of formulated products, and sensory analysis. The sensory analysis of nectar was divided into nine sets, where for each concentration of pulp was determined the best concentration of sucralose. The experimental design used the factor 33 and descriptive statistics.

Results: We developed a low calorie bioactive dietary nectar mix, sweetened with sweetener sucralose. The microbiological analysis of the formulation showed: Coliform bacteria, 0/ml; mesophylls (CPP) <10UFC/ml; psychrophilic (CPP) <10UFC/ml, molds and yeasts <10UFC/ml, and some Salmonella sp. The result was a lowenergy product, 59.441 kj/100 ml, and the nutritional assessment shows: Potassium 103.23 mg/100 ml; Calcium 7.15 mg/100 ml; Phosphorus 7.30 mg/100 ml; Fibers 1.45 g/100 ml; Vitamin B3 0.43 mg/100 ml; Vitamin C 260.83 mg/100 ml. The experimental design used the factor 33 and descriptive statistics showed confidence interval 95% and P value 0.03 and 0.58.

Conclusion: This product can be consumed by almost all the population assisting in the nutrition of children, youth, adults, elders, and even during pregnancy. It can also to be assigned of diet and still be recommended to individuals with restriction of sugars.

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