EFECTO CONSERVANTE DE LA MIEL DE ABEJA EN UNA BEBIDA PROTEÍCA A BASE DE AMARANTO ( Amaranthus cruentus ) Y NARANJILLA ( Solanum quitense )

Abstract

The research was developed in the Laboratory of Agroindustrial Processes of the Faculty of Zootechnical Sciences, the main objective was to evaluate the preservative effect of honey in a protein drink based on amaranth (Amaranthus cruentus) and naranjilla (Solanum quítense). Four treatments were experimented, including a control with three replicas each, obtaining twelve experimental units consisting of 300 ml of amaranth drink with naranjilla. A completely randomized design (D.C.A) was applied where factor A represented the percentage of honey (5, 10 and 15%). The variables evaluated were: brix degrees, pH, acidity, protein, viscosity, colorimetry, sensory and microbiological analysis. In the physical-chemical results (°Brix, pH, and acidity) there was statistical significance, obtaining higher averages in T3: 21.69°Brix, 4.43 pH and 0.57% titratable acidity in citric acid, in the protein variable, there was no statistical significance, obtaining a higher average in T1 with a value of 0.62%. With respect to the sensory analysis, there was statistical significance in all the attributes evaluated, with T3 having a greater acceptance, in the viscosity variable there was statistical significance with a higher average in T1 with a value of 1395.67 Cps.; in colorimetry it was not significant, reaching the highest average in T1: a*= -1.98; b* = 13.45 and L* = 31.42. The shelf life evaluated on days 7, 14, 21 and 28 microbiologically, T2 and T3 did not present microbial load and T. control and T1 did present microbial load within the permissible ranges.