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Keywords: juice, chemical analysis, sensory analysis, fruit.

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nowadays, in the beverage industry, the mixture of products became an alternative to increase the nutritional value or even to develop new flavors in the formulation of mixed drinks. the objective of this work was to develop a mixed drink of forrageira palm with guava. four formulations with different palm concentrations and soluble solids were evaluated, keeping the concentration of guava stable. the products were submitted to chemical characterization (ph, soluble solids, titratable acidity, vitamin c) sensory evaluation (flavor, color, body and global acceptance) and microbiological analysis (total coliforms and thermotolerants, salmonella and estaphylococcus aureus). all the samples were well accepted in the sensory aspect and did not present any significant difference (p<0,5) among them. and the level of acceptance ranged from "i liked it slightly." to "i liked it moderately." for all the evaluated features. the formulated mixed drink was according to the chemical and microbiological patterns set by brazilian laws, except for the ph that was above the ideal level for industrialized products. in respect of the microbiological analysis, none of the formulations presented microorganisms. the results showed that the elaborated product is in accordance with the identity and quality standards established for beverages. it also has a good sensory acceptance, which makes it a product with high potential for industrialization.


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