Valoración de una bebida a base de zuma de maracuyá enriquecida con sacha inchi (Plukenetia volubilis

Abstract

The present research was carried out with the objetive of evaluating a drink made with passion fruit juice enriched with Sacha Inchi Oil (plukenetia volubilis), in the food processing laboratory at animal sciencies Faculty ESPOCH (Polytechnic School of Chimborazo), addition of three levels of 1, 2 and 3% Sacha Inchi Oil, in the preparation of this beverage, against a 0% control treatment, distributed under a completely randomized desing, the results were subjected to analysis of variance and separation of maize acoording to Tukey (P<0,05),with a total of five replicates per treatment and an experimental unit size of 1 liter per beverage. Thus, the chemical properties were statistically affected by adding 3% from Sacha Inchi Oil, with results in the moisture content of (62,55%), the parameter of protein (1,93%), fat with a value (2,74%), the ash of (1,83%), and the fiber of (0,54%). In the pH was obtained 3,96 and in the acidity of 1,092 °D. During the analysis reported a microbiological test showed total absence of total coliforms, presence of molds and yeast are below the limit of acceptance allowed for beverages and processed soft drinks whit fruit pulp concentrates National Institute for Standardization (NTE-INEN 1529-5). According to the organoleptic characteristics, the passion fruit drink reported a good acceptance by adding 3% Sacha Inchi Oil, since the color was of 4,12 points, a smell of 4,08 points; flavor 4.00 points and appetezing carácter of 3.92 points on a non-parametric scale from 1 to 5; In addition, the benefit per one liter of drink will be 80 cents, which allows to innovate in the Agri-food industry with a profitable product and benefit for the health of the consumers. (Key words: SACHA INCHI OIL, PASSION FRUIT, BEVERAGE).