Conservation of nectars the fruits hypocaloric of guava and mango

Abstract

The objective of the work was to evaluate the quality of hypocaloric nectars of guava and mango with aspartame addition, during its conservation at room temperature. Three lots of each product were manufactured according to established formula and it was carried out physico-chemical (soluble solids, pH, acidity and viscosity), microbiological and sensorial analysis. No differences were found on physic-chemical analysis during the period of study. Loss of sweetness and increasing acidity. Were the main reasons for the loss of quality of both products. The guava nectar was sensorial accepted up to 13months and mango up to the nine months of conservation. The microbiological results were satisfactory in both nectars.