The objectives of this work were the development of pulps with different levels of ascorbic acid and the study of their stability over time in freezing environment, as well as the study of the juice extracted from pineapple peel stability over time and proceed with the development of a pineapple peel based beverage. Studies have been conducted to measure the pH, ° Brix, total acidity, phenolic, antioxidant activity (DPPH), color and texture (TPA) to the pulp and juice. Sensory tests were conducted for the pulps where two pulps were prepared, with and without ascorbic acid to verify if the tasters perceived a difference in acidity. The results showed that pulps with ascorbic acid (1.2%) were the most stable over time, that is, the ascorbic acid concentration influenced the stability of the pulp over the time. The tasters noted a difference in acidity of the pulp and consider that the pulps with 1.2% ascorbic acid were too acidic. Also sensory tests to find the optimal concentration of pineapple peel juice to use in the formulation of the drink were made. The juice extracted from pineapple peel had an upper pH and a lower ºBrix relative to the pulp. Furthermore it has a higher content of phenolic compounds and a moderate antioxidant activity. There was a slight browning of the juice over time that can be explained by moderate antioxidant activity. Through sensory test it was found that the ideal formulation would accommodate 45% concentration of pineapple juice from peel in the developed drink

Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia