Utilización de la carambola para elaboración de una bebida gaseosa natural, con diferentes niveles de glucosa.

Abstract

This research aimed to use carambola to elaborate a naturally carbonated beverage with different glucose levels. The best treatment was determined through physicochemical, microbiological, and sensory analyses. This carbonated beverage was elaborated on in the Biological Sciences Laboratory and its analysis in the Laboratory of Bromatology, Toxicology, and Animal Nutrition of the Faculty of Livestock Sciences of ESPOCH. Three treatments were analyzed with levels of glucose 5%, 10%, and 15% and the control 0% glucose. The experimental measurements were developed using a completely randomized design (CRD) through statistical tests, analysis of variance (ADEVA) for differences, and separation of means (P<0.05) using Tukey's test. The sensory analysis was carried out by means of the affective acceptance test with untrained panelists. It was obtained as a result that the glucose level has a considerable influence on the physicochemical, microbiological, and sensory parameters of the carbonated beverage, determining highly significant differences (P<0.01) in pH, soluble solids, alcohol, and CO2 while in acidity and microbiological analysis, no statistical differences were found (P<0.05), being the beverages with 10 and 15% glucose, the best treatments, since these are within the requirements established by the (NTE INEN 1101:2017) for carbonated beverages. It is concluded that the treatment with 15% glucose presented greater acceptance in terms of organoleptic characteristics by tasters. It is recommended to evaluate the impact of glucose in other beverages since the results reported in this study showed that the 15% glucose treatment was more acceptable to consumers.