Desarrollo de Néctares Hipocalóricos Mixtos con Inclusión de Frutos Nativos: Selección y Evaluación de la calidad.

Translated title of the contribution: Development of mixed low calorie nectars with inclusion of native fruits: Selection and evaluation of quality

Erick Alvarez, Franco Vietti, Henry Obregón, Wilmer Atoche, Fredy Huayta

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

2 Scopus citations

Abstract

The present research aims to include the native Peruvian fruits in the design of drinks with low caloric content. For this purpose, four types of mixed nectares are proposed: A (Pineapple, Camu-camu, Apple and extract of purple Maize), B (Manzana, Sanky and Camu-camu), C (Maracuyá, Mango and Aguaymanto) and D Pineapple and Camu-camu), with a sucrose substitution factor by Stevia of 50%, obtained by a relative intensity of sweetness test. For the selection of the nectar types, a preference classification test was used with 120 panels composed of 18-21 year old students and the data were analyzed with the Friedman test and the Kramer test (a = 0.05), where Obtained formulation A, consisting of 27.9% pulp mixture, 10% corn extract, 57.6% water, 4.06% sugar, 0.19% acidulant, 0.05% Antioxidant, 0.12% stabilizer and 0.05% Stevia powder, as the most preferred nectar. To evaluate its quality, the proximal chemical, physicochemical, microbiological, sensorial acceptability tests were tested using a hedonic scale of 9 points, and its useful life through accelerated tests, using the quality parameters as an indicator of deterioration. From the quality tests, a pH of 3.37 ± 0.08, Brix 6.53 ± 0.30, acidity 0.2868 ± 0.0061, density 1.035 ± 0.006, fats 0.4%, carbohydrates 8.8%, proteins 0.4%, fiber 0.4%, Vitamin C 57.4 Mg/100 g and no caloric content of 40.4 Kcal/100 g. For a greater acceptability of the drinks it is established that the percentages of incorporation of the fruits are equal to or less than 7.40% in camu-camu, 20.14% in aguaymanto, and 16.67% in sanky, the options may vary depending on the fruits that accompany The formulation. Also, the presence of stevia as a substitute for sucrose by 50% did not give a significant difference in sweetness.

Translated title of the contributionDevelopment of mixed low calorie nectars with inclusion of native fruits: Selection and evaluation of quality
Original languageSpanish
Title of host publication15th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Subtitle of host publicationGlobal Partnership for Development and Engineering Education, LACCEI 2017
EditorsHumberto Alvarez, Maria M. Larrondo Petrie
PublisherLatin American and Caribbean Consortium of Engineering Institutions
ISBN (Electronic)9780999344309
DOIs
StatePublished - 2017
Externally publishedYes
Event15th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2017 - Boca Raton, United States
Duration: 19 Jul 201721 Jul 2017

Publication series

NameProceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volume2017-July
ISSN (Electronic)2414-6390

Conference

Conference15th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2017
Country/TerritoryUnited States
CityBoca Raton
Period19/07/1721/07/17

Fingerprint

Dive into the research topics of 'Development of mixed low calorie nectars with inclusion of native fruits: Selection and evaluation of quality'. Together they form a unique fingerprint.

Cite this