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

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

Producción científica: Capítulo del libro/informe/acta de congresoContribución a la conferenciarevisión exhaustiva

2 Citas (Scopus)

Resumen

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.

Título traducido de la contribuciónDevelopment of mixed low calorie nectars with inclusion of native fruits: Selection and evaluation of quality
Idioma originalEspañol
Título de la publicación alojada15th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Subtítulo de la publicación alojadaGlobal Partnership for Development and Engineering Education, LACCEI 2017
EditoresHumberto Alvarez, Maria M. Larrondo Petrie
EditorialLatin American and Caribbean Consortium of Engineering Institutions
ISBN (versión digital)9780999344309
DOI
EstadoPublicada - 2017
Publicado de forma externa
Evento15th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2017 - Boca Raton, Estados Unidos
Duración: 19 jul. 201721 jul. 2017

Serie de la publicación

NombreProceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volumen2017-July
ISSN (versión digital)2414-6390

Conferencia

Conferencia15th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2017
País/TerritorioEstados Unidos
CiudadBoca Raton
Período19/07/1721/07/17

Palabras clave

  • Low calorie nectar
  • Peruvian native fruits
  • Stevia

Huella

Profundice en los temas de investigación de 'Desarrollo de Néctares Hipocalóricos Mixtos con Inclusión de Frutos Nativos: Selección y Evaluación de la calidad.'. En conjunto forman una huella única.

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