Use and evaluation of a non-alcoholic beverage based on cocoa mucilage and placenta of Thoebroma cacao L, Ananas comosus and mango Mangifera indica

The present research was conducted with the aim of taking advantage and evaluating the cocoa mucilage and placenta (Theobroma cacao L) in the formulation of a non-alcoholic beverage in combination with yellow fruits, pineapple (Ananas comosus), and mango (Mangifera indica). Physical-chemical analyses were carried out according to NTE INEN 2304:2017 to determine °Brix, pH, titratable acidity, sensory analysis attributes in consumers such as odour, colour, appearance, and consistency. A random design (AAC) was applied, with six treatments and three repetitions. We established the statistical differences between the means of the treatments with the Tukey test (P>0.05). The best formulation of the combination of non-alcohol beverages range with yellow fruits, pineapple (Ananas comosus) and mango (Mangifera indica) are T1 and T4 present preference in colour, smell, appearance, and consistency. The best cost/benefit ratio is T1, for every dollar invested returns 0.604 cents for a 1 L drink.

• Автор: Loor Vélez , Yelitza Marianela (author)
• Інші автори: Heredia Moyano , Sandra Fabiola (author)
• Формат: article
• Мова: spa
• Опубліковано: 2023
• Предмети: Bebida no alcohólica; Mucilago; Placenta de cacao; Frutos amarillos; Non-alcoholic beverage; Mucilage; Cocoa placenta; Yellow fruits
• Онлайн доступ: https://revistas.uteq.edu.ec/index.php/ingenio/article/view/559