Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici ( (L.) Kunth) and Taperebá ( L.) Beverages.

Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici ( (L.) Kunth) and taperebá ( L.

Fruit-based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici ( (L.) and (L.) DC) and tapereba ().

Increased fruit consumption due its protective effect on the organism is accompanied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp-based beverage formulations from the murici and tapereba Amazon region, taking into account their sensory acceptance and antioxidant activity. Total soluble solid content, reducing sugar content, titratable acidity contents, pH, and ascorbic acid content were determined in pulps and formulations.