Características fisicoquímicas y sensoriales del néctar de Annona muricata “guanábana” y Passiflora edulis “maracuyá” con Stevia rebaudiana “stevia”
No Thumbnail Available
Date
2024
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
Se determinaron las características bromatológicas y sensoriales del néctar de Annona muricata “guanábana” y Passiflora edulis “maracuyá” con Stevia rebaudiana “stevia”. Se determinaron los caracteres organolépticos y los parámetros fisicoquímicos: densidad; peso específico; sólidos totales; azúcares totales; acidez; cenizas; sólidos insolubles y vitamina C. La evaluación sensorial se realizó con la participación de 160 evaluadores quienes calificaron en una escala de tres puntos (escala Liker), el color, olor, sabor y consistencia. Los resultados indican que el néctar de Annona muricata “guanábana” y Passiflora edulis “maracuyá” con Stevia rebaudiana “stevia”, presenta color blanco semejante al jugo y pulpa recién obtenidos del fruto maduro, sabor (agridulce), olor (suigéneris) y consistencia (líquido semi-espeso). Tiene una densidad de (1,05g/mL), peso específico (1,06 g/mL), acidez titulable (0,54%), solidos totales (19,21%), solidos insolubles (0,74%), cenizas (1,53%) y vitamina C (30,0%). Por lo que, se concluye que el néctar de Annona muricata “guanábana” y Passiflora edulis “maracuyá” con Stevia rebaudiana “stevia”, cumple con las especificaciones de la Norma Técnica Peruana 2009 referente a los caracteres organolépticos y físico- químicos. En la evaluación sensorial más del 93% de los evaluadores indicaron que el néctar fue agradable en todos los parámetros evaluados.
ABSTRACT The bromatological and sensory characteristics of nectar from Annona muricata "guanábana" and Passiflora edulis "maracuya" with Stevia rebaudiana "stevia" were determined. Organoleptic characteristics and physicochemical parameters were determined: density; specific weight; total solids; total sugars; acidity; ashes; insoluble solids and vitamin C. The sensory evaluation was carried out with the participation of 160 evaluators who rated color, odor, flavor and consistency on a three-point scale (Liker scale). The results indicate that the nectar of Annona muricata "guanábana" and Passiflora edulis "maracuyá" with Stevia rebaudiana "stevia", presents white color similar to the juice and pulp recently obtained from the ripe fruit, flavor (bittersweet), odor (suigéneris) and consistency (semi-thick liquid). It has a density (1.05 g/mL), refractive index (1.35), specific gravity (1.06 g/mL), titratable acidity (0.54%), total solids (19.21%), insoluble solids (0.74%), ash (1.53%) and vitamin C (30,0%). Therefore, it is concluded that the nectar of Annona muricata "guanábana" and Passiflora edulis "maracuyá" with Stevia rebaudiana "stevia", complies with the specifications of the Peruvian Technical Standard 2009 regarding organoleptic and physical-chemical characteristics. In the sensory evaluation, more than 93% of the evaluators indicated that the nectar was pleasant in all the parameters evaluated.
ABSTRACT The bromatological and sensory characteristics of nectar from Annona muricata "guanábana" and Passiflora edulis "maracuya" with Stevia rebaudiana "stevia" were determined. Organoleptic characteristics and physicochemical parameters were determined: density; specific weight; total solids; total sugars; acidity; ashes; insoluble solids and vitamin C. The sensory evaluation was carried out with the participation of 160 evaluators who rated color, odor, flavor and consistency on a three-point scale (Liker scale). The results indicate that the nectar of Annona muricata "guanábana" and Passiflora edulis "maracuyá" with Stevia rebaudiana "stevia", presents white color similar to the juice and pulp recently obtained from the ripe fruit, flavor (bittersweet), odor (suigéneris) and consistency (semi-thick liquid). It has a density (1.05 g/mL), refractive index (1.35), specific gravity (1.06 g/mL), titratable acidity (0.54%), total solids (19.21%), insoluble solids (0.74%), ash (1.53%) and vitamin C (30,0%). Therefore, it is concluded that the nectar of Annona muricata "guanábana" and Passiflora edulis "maracuyá" with Stevia rebaudiana "stevia", complies with the specifications of the Peruvian Technical Standard 2009 regarding organoleptic and physical-chemical characteristics. In the sensory evaluation, more than 93% of the evaluators indicated that the nectar was pleasant in all the parameters evaluated.
Description
Keywords
Néctar, Annona muricata “guanábana” y Passiflora edulis “maracuyá” con Stevia rebaudiana “stevia”.