Unconventional food plants in mixed juices: evaluation of the nutritional, physical-chemical, microbiological, and sensory quality of orange juice with sorrel ( <i>Rumex acetosa</i> ) and taioba ( <i>Xanthosoma sagittifolium</i> )

The present study aimed to elaborate and evaluate the nutritional, physicochemical, microbiological, and sensory qualities of mixed orange, sorrel, and taioba fruit juice. Four formulations were prepared: AT25 (50% orange, 25% sorrel, 25% taioba); AT15 (70% orange, 15% sorrel, 15% taioba); A50 (50% orange, 50% sorrel); and T30 (70% orange, 30% taioba). The juices were subjected to analyses of centesimal composition; physicochemical characterization; bioactive compounds and antioxidant capacity; instrumental color analysis; microbiological quality; and sensory analysis. The low pH and high total titratable acidity of the juices may have contributed to the microbiological quality observed. The average of phenolic compounds was 63.28 mg FAE/100 mL. The A50 juice significantly differed from the other juices in terms of the sensory attributes analyzed, demonstrating better acceptance. It was concluded that taioba and sorrel have the potential for use in mixed juices because they provide adequate physicochemical, microbiological, and nutritional characteristics.