CALIDAD FISICO-QUÍMICA Y SENSORIAL DE UN NÉCTAR DE MANGO ( Mangifera indica L ) ELABORADO CON GEL DE SÁBILA ( Aloe Vera )

Abstract

The purpose of this research was to evaluate the use of proportions of aloe vera gel (Aloe vera), on the physical-chemical, sensory and microbiological quality of a mango nectar (Mangifera indica L.), which was carried out in the Laboratory of Agroindustrial Processes of the Faculty of Zootechnical Sciences, Chone extension; A mango nectar was made using the Tomy atkins variety where the pulp was used, adding 5, 10 and 15% aloe vera gel. A completely randomized design was applied where four treatments were studied including a control with three replications. The results of the physical-chemical parameters were 14.20 ° Brix, pH values that vary between 4.13 and 4.57, acidity in citric acid with values between 0.62 and 0.72 g / 100 mL of citric acid and viscosity with values between 364 to 471 mPas; parameters that meet the requirements stipulated in the INEN 2337: 2008 standard for nectars, juices and fruit and vegetable beverages. The percentages of aloe gel used helped to obtain excellent stability in the mango nectar. The T3 that had 15% aloe vera gel in its formulation resulted in lower solids separation with a value of 0.9%, and at the sensory level it also resulted in greater acceptance by the panelists. The microbiological analyzes performed on the most widely accepted nectar were acceptable, with the absence of microorganisms