Carrera Ingeniería en Alimentos

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Author: search.filters.author.Basantes Morales, Cristina VivianaSubject: search.filters.subject.UVILLA

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    Elaboración de un té a base de uvilla (Physalis peruviana L.) endulzado con stevia (Stevia rebaudiana Bertoni) como edulcorante natural
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03) Basantes Morales, Cristina Viviana; Vargas López, José Homero
    A filtering infusion is a beverage made from leaves, flowers or dried fruits of aromatic herbs, the product is packaged in filtering bags, ready to be prepared in hot water. A tea was developed and evaluated based on dehydrated and sweetened uvilla (Physalis peruviana L. ) sweetened with Stevia (Stevia rebaudiana Bertoni) as natural sweetener, three different formulations were designed: dehydrated uvilla and Stevia powder (T1: 60 percent and 40 percent; T2: 50 percent and 40 percent; and T3: 85 percent and 15 percent): 85 percent and 15 percent), respectively, were used (4 Kg uvilla and 2 Kg Stevia) as experimental unit; the proximal and complementary analysis of the raw material was carried out (Brix degrees, pH, humidity, ash, Vitamin C, titratable acidity and reducing sugars), the acceptability between the different treatments was determined by means of a sensory test (hedonic scale). For the statistical analysis of the data, ANOVA and Tukey tests at 95 percent confidence were used using the STATGRAPHICS Centurion XVI statistical package. According to the acceptability test applied to 30 untrained panelists, the most acceptable treatment was T3 (85 percent dehydrated grapes and 15 percent Stevia); of the best treatment, the bromatological analyses were determined in percentage: 11.4 percent moisture and 5.5 percent ash. The product also presented good microbial quality and the values determined for molds, yeasts and total coliforms were within the limits established by INEN 2 392 (2007).