Elaboración de una infusión a partir de remolacha (Beta vulgaris L.), flor de jamaica (Hibiscus sabdariffa L.) y canela (Cinnamomum verum J. Presl)

Abstract

Currently, there is growing interest in developing functional beverages that, in addition to providing health benefits, have pleasant sensory characteristics. Beet is a vegetable with high nutritional value whose industrialization in the inter-Andean region is limited, while hibiscus flower and cinnamon are commonly used in infusions, which led to the development of an innovative product based on these three natural ingredients. Dehydrated raw materials were used, from which three different formulations were prepared, which were sensorially evaluated considering attributes such as color, odor, flavor and acceptability. The best combination contained 50 percent beet, 25 percent hibiscus flower and 25 percent cinnamon, achieving an acceptance rate of 73.02 percent. The analyses established in Ecuadorian technical standard NTE INEN 2392, corresponding to aromatic herbs, were applied to this formulation, including physicochemical, microbiological and nutritional tests. The infusion had an adequate moisture content, ash insoluble in hydrochloric acid, pH and titratable acidity expressed on a citric acid basis. Nutritional analysis showed a content of 10.35 milligrams of gallic acid equivalents per gram of polyphenols and 2.10 milligrams per 100 grams of betalains. Microbiological analyses confirmed the absence of Salmonella and permitted levels of Escherichia coli, Bacillus cereus, Clostridium perfringens, molds and yeasts. The final infusion presented good sensory and functional quality, constituting an alternative with commercial potential.