Development of a fortified drink from the mixture of small colombian native fruits
| Autor: | Angélica M. Serpa-Guerra, J. Velásquez-Cock, Jaime Alejandro Barajas-Gamboa, Beatriz Gómez-Hoyos, Lina Maria Vélez-Acosta, Robin Zuluaga-Gallego |
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| Jazyk: | Spanish; Castilian |
| Rok vydání: | 2018 |
| Předmět: |
Vitamin
lcsh:TN1-997 caracterización frutas Organoleptic vitamin C refresco de frutas fruits lcsh:Technology Passiflora mixed fruit drink chemistry.chemical_compound 0404 agricultural biotechnology iron Soluble solids characterization lcsh:Mining engineering. Metallurgy biology Vitamin C lcsh:T General Engineering 04 agricultural and veterinary sciences biology.organism_classification Fragaria 040401 food science Rubus glaucus Horticulture hierro chemistry 62 Ingeniería y operaciones afines / Engineering Physalis vitamina C |
| Zdroj: | Repositorio UN Universidad Nacional de Colombia instacron:Universidad Nacional de Colombia Dyna, Vol 85, Iss 204, Pp 185-193 (2018) |
| Popis: | Strawberry (Fragaria ananassa), blackberry (Rubus glaucus), Peruvian cherry (Physalis peruviana L.) and purple passion fruit (Passiflora edulis Sims) are important fruit crops in Colombia, due to their organoleptic properties and nutritional qualities, making them attractive for international markets. This study was undertaken to characterize the physicochemical properties of these four fruits and to present an alternative for their use. To achieve this goal, the moisture, pH, soluble solids, acidity, color, iron and vitamin C concentration were determined, and a fortified mixed fruit drink was developed. All of the fruits can be classified as high acidity products due to the acidity results. Purple passion fruit and Peruvian cherry presented the highest content of soluble solids, while blackberry, purple passion fruit and Peruvian cherry did not exhibit statistically significant differences in their iron contents, and strawberry exhibited the highest contribution of vitamin C. La fresa (Fragaria ananassa), la mora (Rubus glaucus), la uchuva (Physalis peruviana L.) y la gulupa (Passiflora edulis Sims) son cultivos frutales importantes en Colombia por sus propiedades organolépticas y nutritivas. Este estudio se realizó para caracterizar las propiedades fisicoquímicas de estos cuatro frutos y presentar una alternativa para su uso. Para lograr este objetivo, se caracterizaron las cuatro frutas determinando humedad, pH, sólidos solubles, acidez, color, contenido de hierro y la concentración de vitamina C. Posteriormente se desarrolló una bebida fortificada de frutas. De acuerdo a los resultados de acidez, todos los frutos se pueden clasificar como productos de alta acidez. La gulupa y la uchuva, presentaron el mayor contenido de sólidos solubles, mientras que la mora, la gulupa y la uchuva, no presentaron diferencias estadísticamente significativas en su contenido de hierro. La fresa presentó la mayor contribución de la vitamina C. |
| Databáze: | OpenAIRE |
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