Diseño de una bebida saborizada a base de Diente de león (Taraxacum Officinale) y Muña (Minthostachys Mollis) especies presentes en Quisapincha – Tungurahua

Abstract

The progressive loss of traditional knowledge and food utilization of native plant species, such as dandelion (Taraxacum officinale) and muña (Minthostachys mollis), has limited their agro-industrial valorization in the province of Tungurahua. The objective of this research was to design a beverage based on both plant species sourced from Quisapincha. The methodology comprised the bromatological characterization of the raw materials, the formulation of three treatments through aromatic infusion, the evaluation of acceptability and sensory profile using sensory analysis, as well as the determination of the physicochemical and microbiological parameters of the highest-rated treatment. The results showed that Taraxacum officinale presented higher contents of fiber (12.43 percent), protein (18.16 percent), and ash (15.39 percent), while Minthostachys mollis recorded the highest carbohydrate content (59.62 percent). Both species stood out for the presence of dietary fiber, inulin, phenolic compounds, and other bioactive metabolites of functional interest. The acceptability analysis, processed using ANOVA and Tukey's test, identified the formulation with 1.10 percent muña and 0.40 percent dandelion as the best treatment, which was characterized by aromatic, sweet, and refreshing attributes. The beverage presented a titratable acidity of 0.167 percent, a pH of 4.4, 7.23 degrees Brix, and the absence of growth of aerobic mesophilic microorganisms, molds, and yeasts. It is concluded that the developed formulation constitutes a viable alternative for obtaining functional beverages, contributing to the technological, sensory, and functional potential of these understudied plant species, and expanding the available knowledge for their agro-industrial utilization.