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:	Loyola López,Nelson, Acuña Carrasco,Carlos, Córdova Rivera,Luis, Guzmán Torres,Sebastian, Arriola Herrera,Mariela
Lenguaje:	English
Publicado:	Universidad de Tarapacá. Facultad de Ciencias Agronómicas 2020
Materias:	Beverages Wheat wheatgrass clarified CO2 stevia evaluation
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292020000100023
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spelling	oai:scielo:S0718-342920200001000232020-07-30Elaboration of carbonated beverages from wheatgrassLoyola López,NelsonAcuña Carrasco,CarlosCórdova Rivera,LuisGuzmán Torres,SebastianArriola Herrera,Mariela Beverages Wheat wheatgrass clarified CO2 stevia evaluation 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.info:eu-repo/semantics/openAccessUniversidad de Tarapacá. Facultad de Ciencias AgronómicasIdesia (Arica) v.38 n.1 20202020-03-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292020000100023en10.4067/S0718-34292020000100023
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Beverages Wheat wheatgrass clarified CO2 stevia evaluation
spellingShingle	Beverages Wheat wheatgrass clarified CO2 stevia evaluation Loyola López,Nelson Acuña Carrasco,Carlos Córdova Rivera,Luis Guzmán Torres,Sebastian Arriola Herrera,Mariela Elaboration of carbonated beverages from wheatgrass
description	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.
author	Loyola López,Nelson Acuña Carrasco,Carlos Córdova Rivera,Luis Guzmán Torres,Sebastian Arriola Herrera,Mariela
author_facet	Loyola López,Nelson Acuña Carrasco,Carlos Córdova Rivera,Luis Guzmán Torres,Sebastian Arriola Herrera,Mariela
author_sort	Loyola López,Nelson
title	Elaboration of carbonated beverages from wheatgrass
title_short	Elaboration of carbonated beverages from wheatgrass
title_full	Elaboration of carbonated beverages from wheatgrass
title_fullStr	Elaboration of carbonated beverages from wheatgrass
title_full_unstemmed	Elaboration of carbonated beverages from wheatgrass
title_sort	elaboration of carbonated beverages from wheatgrass
publisher	Universidad de Tarapacá. Facultad de Ciencias Agronómicas
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292020000100023
work_keys_str_mv	AT loyolalopeznelson elaborationofcarbonatedbeveragesfromwheatgrass AT acunacarrascocarlos elaborationofcarbonatedbeveragesfromwheatgrass AT cordovariveraluis elaborationofcarbonatedbeveragesfromwheatgrass AT guzmantorressebastian elaborationofcarbonatedbeveragesfromwheatgrass AT arriolaherreramariela elaborationofcarbonatedbeveragesfromwheatgrass
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Elaboration of carbonated beverages from wheatgrass

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