Elaboración de una bebida carbonatada a base de caña de azúcar (Saccharum officinarum) saborizada con maracuyá (Passiflora edulis)

Abstract

The present technological proposal focused on the development of a carbonated beverage formulated from sugarcane juice (Saccharum officinarum), flavored with passion fruit (Passiflora edulis), conceived as an innovative alternative in response to the growing demand for natural and functional products within the beverage sector. This initiative addresses the limited availability of carbonated beverages produced from minimally processed raw materials and with low incorporation of synthetic additives, highlighting the need for products that integrate natural components and more sustainable processing technologies. To achieve this objective, four treatments were designed, in which the proportions of sugarcane juice and passion fruit pulp were modified. Each formulation was subjected to the evaluation of physicochemical parameters such as pH, titratable acidity, and Brix degrees, as well as a sensory analysis. The results identified as the optimal treatment the formulation composed of eighty percent sugarcane juice and twenty percent passion fruit pulp, as it exhibited superior performance in sensory attributes while meeting the physicochemical and microbiological criteria established by the standard. In conclusion, this project contributes to the existing knowledge by proposing a processing technology based on local raw materials and oriented toward the development of value-added products, thereby promoting more sustainable practices within the food industry.