Análises Físico-Químicas do Licor Artesanal de Cagaita Produzido em Porto Nacional-TO

Abstract

Brazil has in its fertile territory a diversity of Plants, which remain little researched. These Plants could be used as a potential for the production of different types of food and drinks. The Central-West, North and specially the regions state of Tocantins has been highlighted on the Cagaita production in order to get ice cream, jams and beverages; The Cagaita, Eugenia dysenterica, Plant stands out, which has a fruit option in its fruit with a source of Boron, Potassium, Sodium, Vitamin C and various Phenolic compounds. Liqueurs are drinks made from alcohol and consumed mainly after the main meals. In Brazil, according to the SEBRAE, more than 7 million liters / year were sold in 2014. The segment of this type of beverage is already consolidated as promising. Therefore, considering the potential of this type of market, Cagaita Liquor is still little used as a drink in the regions of Tocantins; thus, the artisanal Liquor produced in Porto Nacional - TO stands out. In the present work, the main objective was to perform Physical-Chemical analyzes of the Liquor produced in Porto Nacional - TO. The physical chemical parameters like types of acidity, with average values and close to other Liqueurs; Density, dry Residue and Degree (ºBrix) were evaluated. They are also close to other commercial Liquors and beverages. Finally, the determined average potassium content was considered low in relation to several Liqueurs sold in Brazil. Therefore, the physical-chemical analyzes carried out on samples of Cagaita Liquor were essential tools in monitoring the quality of this product compared to other Liqueurs sold in Brazil.