EVALUACIÓN NUTRICIONAL Y ORGANOLÉPTICA DE UNA BEBIDA DE MARACUYÁ (Passiflora edulis) SUPLEMENTADA CON HARINA DE CÁSCARA DE PIÑA (Ananas Comosus L.)

Abstract

The food industry generates a diversity of waste that is mostly not used in the best way. In the present investigation, the nutritional and organoleptic quality of a passion fruit drink (Passiflora Edulis) supplemented with pineapple peel flour (Ananas Comosus L.) was evaluated. A completely randomized design was used, managing different percentages in the treatment with different percentages. They evaluated proximal and microbiological parameters (mesophilic aerobics, coliforms, E. coli, salmonella, molds, and yeasts). Physicochemical parameters were evaluated for the treatments under study (°Brix, acidity, pH and density, soluble solids, turbidity, and viscosity). , microbiological, sensory (color, smell, taste, texture and general appearance) and colorimetric.It was obtained as results that the pineapple peel flour presented a low content of moisture, protein, fat and titratable acidity expressed in sulfuric acid complied with the requirements of the NTE INEN 616 standard. The physicochemical parameters showed a greater similarity between the control treatment and the treatment nto T1 in the parameters Soluble solids, % acidity and viscosity. The pH content was found within the ranges allowed by NTE INEN 2337, finding values below 4.50. The treatments that included pineapple peel flour met the microbiological requirements of the NTE INEN 2337 standard up to 14 days with values less than 10 CFU/g. Pineapple peel flour had a significant influence (p<0.05) on the color, smell, flavor and texture parameters, showing less acceptance compared to the control treatment. On the other hand, the colorimetric analysis did not show significant variations between the treatments under study. It is concluded that the inclusion of pineapple peel flour significantly influenced the physicochemical and sensory attributes.