Ingenieria en Industrias Agropecuarias

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Browsing Ingenieria en Industrias Agropecuarias by Author "ANZULES VALENCIA LUIS GUILLERMO"
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    CALIDAD FÍSICO-QUÍMICO Y SENSORIAL DE UNA BEBIDA NO CARBONATADA DE NARANJA ( Citrus sinensis ) CON TRES NIVELES DE GUAYUSA ( Ilex guayusa )
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2022) ANZULES VALENCIA LUIS GUILLERMO ; LÓPEZ VILLALVA DIANA CAROLINA
    Guayusa (Ilex Loes) is a plant that stands out for its energizing properties and its antioxidant content. The beverage that was developed opens an alternative to the market for aromatic herbs that are booming in the country, thus providing new alternatives for farmers, processors and consumers who prefer natural and healthy products. The objective of the research was to develop an orange drink with different percentages of guayusa and determine the physical-chemical and sensory quality of the finished product. A one-factor completely randomized experimental design (DCA) was used, with three replications per treatment, including a control treatment; Being the factor under study the levels of guayusa (1.5, 2.5 and 3.5%), degrees brix, pH, titratable acidity, density were evaluated, a microbiological analysis was carried out and the antioxidant capacity of the treatments was determined. under study and to determine the most accepted treatment, a sensory analysis with a 9- point hedonic scale was applied. In addition, the viscosity and color of the treatments were evaluated by instrumental methods. The quality of the product in storage was evaluated on days 7 and 14. The orange drink with guayusa reached averages of 15.17 to 15.83°Brix, pH of 3.92 to 4.17, average titratable acidity of 3.92 to 3.48%, average density from 1,089 to 1,093 Kg/L. In the sensory part, the treatment with the highest acceptance in all the attributes evaluated was T3, which had 3.5% guayusa in its formula, likewise, T3 obtained a higher average in Luminosity with a value of 3.01, in the coordinate a* reached a higher average with a value of 3.08 and in the b* coordinate, T2 obtained a higher average of 6.83. The viscosity was better for T2 with an average of 874.53 mPa”s, microbiologically the analyzes carried out reported the absence of microorganisms demonstrating the quality of the product, it was also reported that the drinks that carried guayusa presented antioxidant capacity, reaching values of 9634.35mg/L (T1), 7416.71mg/L (T2) and 6481.06mg/L (T3). Keywords: drink, physical-chemical quality, guayusa, oran