Elaboration of carbonated beverages from wheatgrass
ABSTRACT A carbonated beverage from organic wheat herb was elaborated. Wheat was grown in 22 x 17 cm plastic trays with 25 g seed per tray. Wheat was harvested on the tenth day after sprouting. Seven treatments were carried: T0 control; wheatgrass juice, T1 clarified wheatgrass juice, with CO2, T2 w...
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| Autores principales: | , , , , |
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| Lenguaje: | English |
| Publicado: |
Universidad de Tarapacá. Facultad de Ciencias Agronómicas
2020
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| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292020000100023 |
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| Sumario: | ABSTRACT A carbonated beverage from organic wheat herb was elaborated. Wheat was grown in 22 x 17 cm plastic trays with 25 g seed per tray. Wheat was harvested on the tenth day after sprouting. Seven treatments were carried: T0 control; wheatgrass juice, T1 clarified wheatgrass juice, with CO2, T2 wheatgrass juice, non-clarified, with CO2, T3 clarified wheatgrass juice, with stevia, T4 wheatgrass juice, non-clarified , with stevia, T5 clarified wheatgrass juice, with CO2 and stevia, T6 wheatgrass juice, non-clarified, with CO2 and stevia. Chemical, nutritional and sensorial analyzes of the juice were performed between days 0, 30 and 90, soluble solids (º Brix), pH, acidity (%), ascorbic acid (mg / 100g), reducing sugars and attributes; color, aroma, taste and acceptability were determined. The beverages elaborated with and without clarification from wheatgrass juice plus stevia with CO2, showed similar content of vitamin C, acidity and pH, with similar perception of the sensorial attributes color, aroma and flavor and an equal degree of acceptability. Beverages of treatment T5 and T6 had significantly different contents of º Brix and reducing sugars. The most probable number of total coliforms and Escherichia coli was less than the range allowed by the sanitary regulation of food. |
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