Desarrollo de una bebida con sabor a jamaica (Hibiscus sabdariffa L.) y hierbaluisa (Cymbopogon citratus DC.) empleando stevia como edulcorante

Abstract

The purpose of this research was to generate a natural and refreshing drink for the consumption of the Ecuadorian population, which at the same time provides benefits to their health by being made from hibiscus and lemongrass, using stevia as a natural sweetener in sugar replacement. This combination could generate benefits for the consumer due to its therapeutic effects. Six treatments were carried out and to select the best one, a sensory analysis was used that evaluated the parameters of smell, taste, colour and acceptability. Once the best treatment was obtained, physicochemical and microbiological analyses were carried out at temperatures of 20 degrees Celsius and 38 degrees Celsius. Regarding the pH, soluble solids, and titratable acidity; as well as the count of total coliforms, faecal coliforms and moulds, values that meet the requirements of the NTE INEN 2304 standard for non-carbonated soft drinks were obtained. On the other hand, regarding the yeast count, their growth was observed from day 14, this being the average self-life of the elaborated beverages. It is important to mention that the drink was produced without the use of any type of preservative, being considered a natural product. The beverage is expected to be economical due to the low cost of the raw material and become an alternative to the consumption of sugary drinks.