CARACTERIZACIÓN FISICOQUÍMICA DE UNA BEBIDA DE AVENA ( Avena sativa ) CON ADICIÓN DE MUCILAGO DE CACAO ( Theobroma cacao L. )

Abstract

Agroindustrial waste is characterized by not being of interest in the process that generated it, but it can be used or transformed, as is the case with cocoa mucilage, which adds value to food. The purpose of this research was to characterize an energy drink prepared with oats (Avena sativa) and cocoa mucilage (Theobroma cacao L). Four treatments were prepared (A1-B1 = 175 ml of mucilage and 25 g of oats; A2-B1 = 200 ml of mucilage and 25 g of oats; A3-B1 = 225 ml of mucilage and 25 g of oats) and the control treatment (25 gr of oats without mucilage) to which a sensory analysis was applied with the help of a tabulation in the statistical program SPSS using the Krus Walli parametric test. A physical-chemical analysis was carried out on the treatment with the highest acceptance: humidity, crude fiber, ashes, proteins, fast, total sugar, acidity, pH and rotational viscosity. In the same way, microbiological analyzes were carried out regarding coliforms, yeasts, aerobes and organoleptic analyzes to demonstrate their innocuousness. The treatment with the highest acceptance was the one prepared with 225 ml of mucilage and 25 gr of Oats (A3-B1). The physical- chemical analysis revealed that the drink with the highest acceptance has: humidity 81.5%; ash 0.291%, crude fiber 0.159%; protein 0.772%; fat 0.401%; carbohydrates 16.9%; pH 3.53; acidity 0.577mg / 100g B.C.; total sugars 11.8%; viscosity 137.9 cp; while the microbiological analysis showed that said drink is suitable for human consumption with a content of Mesophilic Aerobes 2.4 x 102 CFU / g, Yeast <10 UPL / g; Total coliforms <10 CFU/g. These results show that beverages prepared with oats and cocoa mucilage comply with the INEN 2340 Standard, evidencing a large amount of carbohydrates, fiber, and proteins useful in human nutrition