Composición química y perfil aminoacídico en una bebida elaborada en base a ungurahua

Abstract

The objective of this research was to carry out the chemical characterization and the amino acid profile of a drink made from ungurahua since it is considered a source of protein; however its composition and nutritional characteristics are unknown. The proposed methodology was quantitative, exploratory and experimental. It included a bibliographic review, the manipulation of unverified experimental variables, data collection, and analysis. The study started from the experimentation with two study factors: type of cooking and type of sweetener. From these, six treatments were obtained on which a sensory analysis was applied to determine the one with the greatest acceptability. For the characterization of the drink, the best treatment was used. This was a2b2 (medium-term cooking and panela). The findings were as follows: humidity values equal to 94.7%; ashes 0.85%; protein 0.59%; EE 2.18%; fiber 0.80%; NNS 0.85%; pH 4.37; Brix degrees 1.80 °Brix; Titratable acidity 1.92%. When comparing the results of the drink with other drinks with similar characteristics, the nutritional quality of the ungurahua drink is confirmed. Regarding the amino acid profile in the reading, 20 amino acids were present, 8 essential, 5 non-essential and 4 non-protein. To guarantee its safety and quality, a microbiological analysis was carried out and the absence of mesophilic aerobes, salmonella and coliforms was observed. These values fall within the parameters defined in the NTE INEN 3028 Standard. It was concluded that the preparation and consumption of the ungurahua drink is feasible and provides a significant amount of amino acids, as it is an accessible food for the Amazonian population. Better fruit harvesting techniques are recommended to avoid damage to the product and make better use of the fruit that exists in the Amazon region.