Utilización de la miel de penca en la elaboración de una bebida hidratante de coco.

Abstract

The objective of the study was to determine the best treatment in the utilization of agave syrup to produce hydrating beverages. The methodology used had a quantitative approach due to the analysis of the data by its origin. An experimental design was also used to identify the variables. This was carried out in the microbiology, bromatology and food laboratories where the acquisition of raw materials was established for the production of beverages that were subjected to physicochemical, mineral, microbiological and sensory test analysis to determine a 21-day shelf-life study. Thirty-six samples were taken and three levels of agave syrup (5, 10 and 15%) and a control with bee honey were applied. Through the application of a completely randomized design (CRD). The significant differences even p ≤ 0.05 between the variables and the search for the best treatment according to the results obtained in the research were established. By means of the methodology, the incidence that the honey has on the nutritional properties of beverages for sportsmen was identified. This depends directly on the type of sweetener and can compete with honey and other products in terms of the cost-benefit ratio. It is concluded that agave syrup improves nutritionally the beverages, therefore it is proposed to carry out a feasibility study for T2 in the research.