ESTABILIDAD FISICOQUÍMICA Y CAPACIDAD ANTIOXIDANTE DE UNA BEBIDA A BASE DE PEPINO (Cucumis sativus L.) Y NARANJILLA (Solanum quitoense).

Abstract

In the present investigation, the physicochemical stability and antioxidant capacity of a drink based on cucumber (Cucumis sativus L.) and naranjilla (Solanum quitoense) was evaluated. A factorial experimental design with three treatments and three repetitions was applied, the factor that was studied was the combination of the levels of cucumber (15%, 30% and 45%) and Naranjilla (45%, 30% and 15%). For the statistical analysis, a DCA (Completely Random Design) was applied with (p <0.05) in the results that there was a significant difference, a comparison of averages with LSD was applied, demonstrating that all treatments met the requirements of the NTE INEN standard. 2337:2008. The results obtained in the sensory analysis were processed using the statistical program Infostat with analysis of variance ANOVA and comparison of LSD means with an experimental error of (p <0.05) which showed that the best treatment was T2 (30% of cucumber and 30% naranjilla), with respect to the microbiology results in Coliforms NMP/cm3 <0.30; Fecal coliforms NMP/cm3 <0.30; Standard plate count REP CFU/cm3 7.00 E+00; Yeast and mold count PU/cm3 4.33 E+00; in Colorimetry (L 8.08; a 1.10; b 1.72) and Antioxidant Capacity on day one: 55.87 and on day fifteen: 92.36 µmol Eq a Trolox/100mL the physicochemical stability during the 40 days it was maintained in the following range: at pH from 3.48 to 3.51; °Brix: 10.50 and at the end at 10.40; acidity: 0.63 to 0.55 g of citric acid/100; turbidity: 1629, 67 to 1640 NTUs; viscosity: 15.70 to 17.17 cP, it should be noted that no type of stabilizer was used; however, the small changes in stability did not exceed the levels allowed by the NTE INEN 2337:2008 standard.