Bebida a base de Morinda citrifolia L. (noni) y Vaccinium corymbosum L. (arándano)
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Date
2021
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Universidad Nacional de Trujillo
Abstract
El objetivo principal de este informe fue el desarrollo de una bebida a base de los frutos de Morinda citrifolia L. (noni) y Vaccinium corymbosum L. (arándano). Se procedió a la elaboración de la bebida de noni y arándano, para la cual se utilizó el líquido exudado de noni, que se obtuvo luego de un periodo de maceración de 6 meses; este líquido fue homogeneizado y luego filtrado. Por otro lado, el decocto de arándanos se obtiene a partir de la cocción de los frutos con agua durante 15 minutos, el decocto también paso por un proceso de filtrado. Luego se procedió a mezclar el líquido exudado de noni y el decocto de arándanos, esta mezcla se llevó a una temperatura de 70 °C y se procedió a agregar el conservante y la stevia. Para el proceso de pasteurizado la mezcla se llevó a una temperatura de 95 °C e inmediatamente se pasó a filtrar. El envasado se realizó en botellas PET esterilizadas a una temperatura no menor a 85 °C, finalmente se almacenó en un lugar fresco y ventilado. Se encontró que la bebida presentó buenas características organolépticas en cuanto a color, olor y sabor; así como óptimas características fisicoquímicas y microbiológicas. Así mismo se obtuvo un pH: 4 ± 0.7, acidez total: 1.04 g de ácido cítrico anhidro y sólidos solubles: 6.8%; en cuanto a microrganismos en aerobios mesófilos: < 10 UFC/ml, coliformes < 3 UFC/ml, levaduras < 1 UFC/ml y mohos < 1 UFC/ml. Se concluye que las frutas de noni y arándano pueden ser aprovechadas para elaborar una bebida funcional apta para el consumo humano.
ABSTRACT The main objective of this report was the development of a drink based on the fruits of Morinda citrifolia L. (noni) and Vaccinium corymbosum L. (blueberry). The noni and blueberry drink was prepared, for which the noni exudate liquid was used, which was obtained after a 6-month maceration period; this liquid was homogenized and then filtered. On the other hand, the blueberry decoct is obtained from cooking the fruits with water for 15 minutes, the decoct also went through a filtering process. Then the noni exudate liquid and the blueberry decoct were mixed, this mixture was brought to a temperature of 70 ° C and the preservative and stevia were added. For the pasteurization process, the mixture was brought to a temperature of 95 ° C and it was immediately filtered. The packaging was carried out in PET bottles sterilized at a temperature not lower than 85 ° C, finally it was stored in a cool and ventilated place. The obtained drink presented good organoleptic characteristics in terms of color, smell and taste; as well as optimal physicochemical and microbiological characteristics. The values obtained were regarding pH: 4 ± 0.7, total acidity: 1.04 g anhydrous citric and soluble solids: 6.8; regarding microorganisms in mesophilic aerobes: <10 CFU / ml, coliforms <3 CFU / ml, yeasts <1 CFU / ml and molds <1 CFU / ml. It is concluded that noni and blueberry fruits can be used to produce a functional beverage suitable for human consumption.
ABSTRACT The main objective of this report was the development of a drink based on the fruits of Morinda citrifolia L. (noni) and Vaccinium corymbosum L. (blueberry). The noni and blueberry drink was prepared, for which the noni exudate liquid was used, which was obtained after a 6-month maceration period; this liquid was homogenized and then filtered. On the other hand, the blueberry decoct is obtained from cooking the fruits with water for 15 minutes, the decoct also went through a filtering process. Then the noni exudate liquid and the blueberry decoct were mixed, this mixture was brought to a temperature of 70 ° C and the preservative and stevia were added. For the pasteurization process, the mixture was brought to a temperature of 95 ° C and it was immediately filtered. The packaging was carried out in PET bottles sterilized at a temperature not lower than 85 ° C, finally it was stored in a cool and ventilated place. The obtained drink presented good organoleptic characteristics in terms of color, smell and taste; as well as optimal physicochemical and microbiological characteristics. The values obtained were regarding pH: 4 ± 0.7, total acidity: 1.04 g anhydrous citric and soluble solids: 6.8; regarding microorganisms in mesophilic aerobes: <10 CFU / ml, coliforms <3 CFU / ml, yeasts <1 CFU / ml and molds <1 CFU / ml. It is concluded that noni and blueberry fruits can be used to produce a functional beverage suitable for human consumption.
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Keywords
Bebida Funcional, Antioxidante, Noni, Arándano