Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice
ABSTRACT Five different nectars were elaborated, having a variable percentage of beet, carrot and orange in their formulation. As a general objective It was proposed to evaluate the sensorial, nutritional and hygienic features of nectars made from beet juice. Specific objectives were to assess chemi...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Lenguaje: | English |
| Publicado: |
Universidad de Tarapacá. Facultad de Ciencias Agronómicas
2019
|
| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292019000400019 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | ABSTRACT Five different nectars were elaborated, having a variable percentage of beet, carrot and orange in their formulation. As a general objective It was proposed to evaluate the sensorial, nutritional and hygienic features of nectars made from beet juice. Specific objectives were to assess chemical parameters such as; pH, acidity and soluble solids in the elaborated nectar; to assess the nutri tional content, expressed in Vitamin C and reducing sugars; to carry out a sensorial assessment on the elaborated nectar, expressed in color, aroma, sweetness, acidity, viscosity and acceptability; to assess the presence of mesophilic aerobes, according to the sanitary food regulations from Chile. Nectars were standardized to a pH of 3.8 and soluble solids of 14 °Brix, showing a slight difference in the amount of sugar added. After packing, they were refrigerated at 7 °C and physicochemical parameters were measured at 0, 15 and 30 days of storage. Sensorial and microbiological analyzes were carried out after 30 and 120 days of storage. The results of the physicochemical and sensorial analyzes were evaluated with a completely randomized design. For all statistical analyzes, a confidence level of 95% was determined. The acceptability of nectars with the highest score was the one elaborated in treatment 4 (T4), with 70% of beet juice, 15% of carrot juice and 15% of orange pulp in their formulation. At the time of the sensorial evaluation, this nectar showed a pH of 3.7 and a 0.20% titrable acidity, soluble solids of 14.3 °Brix, a vitamin C content of 6.3 mg/100 g of ascorbic acid and 1.7% of reducing sugars. The probable number of colony forming units was 13 and 36, thus all nectars showed a good microbiological quality after 120 days of storage. |
|---|