ESTABILIDAD Y PERFIL PROTÉICO DE UNA BEBIDA A BASE DE MANGO ( Mangifera indica )CON EXTRACTOS DE SOYA ( Glycine max ) Y TRIGO ( Triticum aestivum ).

Abstract

In the present investigation, a mango-based drink (Mangifera indica) with soy extract (Glycine max) and wheat (Triticum aestivum) was developed, where the physicochemical, microbiological and organoleptic parameters were evaluated. A completely randomized experimental design (DCA) with factorial arrangement was used, where factor A represents the soybean and wheat extract, which consists of three formulations; T1 (20% wheat + 0% soy), T2 (10% wheat + 10% soy) and T3 (0% wheat + 20% soy), each formulation It had three replications per treatment respectively, covering a total of 12 treatments in which a 7-point hedonic scale test was used to identify the best treatment under study. A sensory panel was carried out on 12 untrained people where they evaluated the attributes of the mango drink, obtaining greater acceptance on T3. The results of the protein profile were superior in the T3 treatment with a percentage of 1.24, these results are attributed to the increase in the concentration of soy in the drink giving a contribution of (44-48% CP). According to the results of the analysis of variance of Kruskal Wallis for the attribute color, smell, flavor and texture with averages of qualification of 3.5 (color), 4.5 (smell), 6 (flavor) and 6 (texture). With respect to the requirements established by the NTE INEN 2337 (2008), the results of the physical chemical requirements of the drink comply with the requirements established in terms of pH, acidity and ° Brix, being maintained until the 28 days in which the product stability. Where a sensory evaluation was carried out on 15 untrained people, concluding that the tasters had a greater inclination for T