ESTABILIDAD FISICOQUÍMICA, MICROBIOLÓGICA Y ACEPTABILIDAD DE HIDROMEL AROMATIZADA CON LIMONENO DE CÁSCARA DE NARANJA ( Citrus sinensis ).

Abstract

The main objective of this research was to evaluate the physicochemical and microbiological stability and acceptability of mead flavored with limonene from orange peel (Citrus sinensis), using a completely randomized experimental design (DCA), studying three treatments with different percentages of reduction of orange peel limonene (T1: 0.05%, T2: 0.10%, T3: 0.15%) plus a control (T0/0.00%), evaluating microbiological parameters (molds and yeasts), physicochemical parameters (soluble solids in °Brix, relative density at 15°, pH, and alcoholic degrees), in each of the treatments, taking into account the NTE INEN 2802. To know the level of acceptance, a sensory analysis was carried out through a test carried out on 15 panelists or untrained judges, for the elaboration of the results the Microsoft Excel version 2016 computer program was used, with the XRealStats complement, proceeding with the graphic demonstration and interpretation of the same. In the physicochemical analyses, it was revealed that there were no significant differences between each of the treatments, emphasizing the F value <0.05, corresponding to the variables of soluble solids, relative density, alcohol level and microbiological ranges. The results obtained in the microbiological analyzes comply with the ranges allowed in the NTE INEN 2802, where T2 (0.10%) had better acceptance in what corresponds to the sensory analysis carried out, concluding that the limonene obtained from the orange peel, provides good characteristics to the elaborated Mead, having a good level of acceptability, in addition to meeting the necessary requirements. Keywords: Limonene, density, mead, stability, analysis.