Elaboración de té de guayusa (Ilex guayusa Loes) con la adición de ácido cítrico y edulcorante bajo en calorías

Abstract

In the present work a technological adaptation for the elaboration of guayusa tea is presented, to which citric acid was added as acidulant and sucralose as sweetener, starting from eight initial treatments which presented different amounts of citric acid and sweetener, in addition to the time in which the Melt of the tea infused in water for consumption, proceeding to carry out sensory analysis using an unstructured hedonic scale or straight line to determine the treatment of greater acceptability. Based on the results obtained, it was determined that the best treatment contains 750 mg of citric acid, 75 mg of sweetener (sucralose), in 5000 mg of crushed guayusa leaves and leaving it to infuse for 3 minutes for consumption. With the best treatment selected, we proceeded to carry out the analyzes that according to the INEN 2392-2013 standard for Aromatic Herbs, this type of product must comply with. Establishing within these parameters the guayusa tea made in the investigation. Through the A-No A sensory test, it was determined that the aromatic guayusa tea does not have the sensory characteristics similar to the drink traditionally made by natives of the Ecuadorian Amazon. The elaborated product opens an alternative to the aromatic herbs market that is booming in the country, thus providing new alternatives both for farmers, processors and consumers who prefer low calorie products.