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...

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Autores principales:	Loyola López,Nelson Eduardo, Rojas Ubilla,Melisa, Acuña Carrasco,Carlos, Arriola Herrera,Mariela Aida
Lenguaje:	English
Publicado:	Universidad de Tarapacá. Facultad de Ciencias Agronómicas 2019
Materias:	Beet analysis storage
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292019000400019
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spelling	oai:scielo:S0718-342920190004000192020-03-20Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juiceLoyola López,Nelson EduardoRojas Ubilla,MelisaAcuña Carrasco,CarlosArriola Herrera,Mariela Aida Beet analysis storage 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.info:eu-repo/semantics/openAccessUniversidad de Tarapacá. Facultad de Ciencias AgronómicasIdesia (Arica) v.37 n.4 20192019-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292019000400019en10.4067/S0718-34292019000400019
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Beet analysis storage
spellingShingle	Beet analysis storage Loyola López,Nelson Eduardo Rojas Ubilla,Melisa Acuña Carrasco,Carlos Arriola Herrera,Mariela Aida Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice
description	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.
author	Loyola López,Nelson Eduardo Rojas Ubilla,Melisa Acuña Carrasco,Carlos Arriola Herrera,Mariela Aida
author_facet	Loyola López,Nelson Eduardo Rojas Ubilla,Melisa Acuña Carrasco,Carlos Arriola Herrera,Mariela Aida
author_sort	Loyola López,Nelson Eduardo
title	Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice
title_short	Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice
title_full	Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice
title_fullStr	Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice
title_full_unstemmed	Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice
title_sort	elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice
publisher	Universidad de Tarapacá. Facultad de Ciencias Agronómicas
publishDate	2019
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292019000400019
work_keys_str_mv	AT loyolalopeznelsoneduardo elaborationandsensorialandphysicochemicalassessmentofnectarfrommixtureofbeetcarrotandorangejuice AT rojasubillamelisa elaborationandsensorialandphysicochemicalassessmentofnectarfrommixtureofbeetcarrotandorangejuice AT acunacarrascocarlos elaborationandsensorialandphysicochemicalassessmentofnectarfrommixtureofbeetcarrotandorangejuice AT arriolaherreramarielaaida elaborationandsensorialandphysicochemicalassessmentofnectarfrommixtureofbeetcarrotandorangejuice
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Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice

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