Abstract

The objective of this research was to determine the shelf life of a carbonated cashew beverage with fructooligosaccharides added using two different processing methods: by using additives (potassium sorbate/sodium benzoate) without pasteurization and by using pasteurization at 90°C for 1 min with addition of preservatives. Physicochemical analyzes (pH, titratable acidity, soluble solids (°Brix), vitamin C, reducing sugars) and sensory evaluation (triangular test and acceptance test) were performed throughout 60 days of storage at 20°C. The results show a decrease in vitamin C content in both processing methods (p <0.05), while the other physicochemical parameters were similar and stable during the shelf life period. Hedonic scores ​​between 5.0 (neither liked, nor disliked) and 6.0 (slightly liked) were obtained during the test period. The results suggest that it is possible to develop a potentially prebiotic cashew beverage that presents suitable physicochemical and sensory parameters.

Key words: Prebiotic beverages, stability, sensory analysis.