EFECTO DE LA INCLUSIÓN DE DIFERENTES NIVELES DE STEVIA ( Stevia rebaudiana ) Y ASPARTAMO EN LA ELABORACIÓN DE UN NÉCTAR DE KIWI ( Actinidia deliciosa ).

Abstract

Fruit nectars are a very efficient alternative, which provides a large amount of nutrients and provides a very effective solution for the preservation of fruits that are affected in the postharvest. The objective of the research was to evaluate the effect of stevia (Stevia rebaudiana) and aspartame in the elaboration of a kiwi nectar (Actinidia deliciosa). Five treatments were formulated with different levels of sweeteners, which was T1 or control (100% kiwi pulp + sucrose), T2 (30% kiwi pulp +0.5% Stevia), T3 (30% kiwi pulp + 0.5% aspartame), T4 (60% kiwi pulp +0.5% Stevia), T5 (60% kiwi pulp +0.5% aspartame) at which the physicochemical and microbiological parameters are evaluated. The sensory characteristics were evaluated using a sensory panel, an assessment of the useful life of each of the treatments was made. The results showed statistical differences (p<0.05) between each of the treatments with respect to the physicochemical parameters, with T0 being higher with a content of 22°Brix, pH: 3.91, acidity of 0.36, viscosity of 59 .43 Cp and 1480 NTU, while the treatments that included stevia and aspartame reached a °Brix content that ranged between 4.59 to 7.04, a higher acidity content, higher turbidity and variations in the final viscosity. . It is shown that kiwi nectar is very perishable and easily microbially contaminated, which is not suitable for consumption, being above the permissible ranges by INEN 2337. The evaluation of shelf life showed greater stability in T3 treatments and T4, with respect to the physicochemical parameters. It is concluded that the Kiwi is a fruit that provides a large amount of nutrients, but being very perishable, its consumption has to be almost immediate. Key words: preservatives, sweeteners, nutrients, shelf life