Formulation of a mocktail concentrate of cola with lime-lemon

Abstract

The objective of this work was to develop a formulation of a non-alcoholic cola cocktail concentrate with lemon-lime, of good acceptability, which allows its production on an industrial scale. For this purpose, a cola concentrate elaborated in the Food Industry Research Institute was taken, which could serve as a base for the preparation of the cocktail concentrate. With the application of affective tests with a seven-point hedonic scale and the just-about-right (JAR) scale the optimal content of an alcoholic essence of lemon-lime in the cola concentrate (0.7 g/100 g of cola concentrate) was determined. The penalty analysis, which combines the affective test with the JAR scale to identify the optimal intensity of each sensory attribute, indicates that the parameter that had the greatest weight in product acceptance was the lemon-lime essence content, compared to cola and sweet attributes. The cocktail concentrate produced with the optimized lemon-lime essence content had 54.6 °Brix, 0.43% acidity, mold and yeast count less than 10² CFU/mL and an acceptance of 6.4 on a scale of seven points, resulting in a high acceptability rate of 91.4%.