In this work, the stability of a blended beverage composed by coconut water and clarified cashew apple juice ("cajuina ") is presented. The physi-cochemical, microbiological and sensory stability of a blended nonalcoholic beverage composed of coconut water and cajuina (80:20 v/v) were evaluated during 6 months. The results showed that the beverage presented good stability in all analyzed parameters except for vitamin C, which presented a loss of about 80% of the initial content. The beverage color also presented changes during the storage time. Despite these alterations, the product acceptance during the storage period did not show any rejection.
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机译：在这项工作中，提出了由椰子水和澄清的腰果苹果汁（“ cajuina”）组成的混合饮料的稳定性。在6个月内评估了由椰子水和大麻制成的混合非酒精饮料（80:20 v / v）的理化，微生物和感官稳定性。结果表明，该饮料在所有分析参数中均表现出良好的稳定性，但维生素C除外，维生素C损失了初始含量的80％。饮料的颜色在储存期间也呈现变化。尽管进行了这些更改，但在存储期间的产品验收并未显示出任何拒绝。
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