Desarrollo de una tisana elaborada con frutas, especias y hierbas aromáticas utilizadas en la colada morada

Abstract

Infusions constitute a natural consumption alternative, caffeine-free and associated with various health benefits, due to the contribution of bioactive compounds present in fruits, spices, and aromatic herbs. In this context, the preparation of a tisane was proposed using ingredients traditionally employed in the preparation of colada morada, an Ecuadorian beverage of high cultural and gastronomic value that preserves part of its sensory identity. In this way, the study contributes to the revaluation of ingredients typical of Ecuadorian gastronomy, providing them with a practical and easy-to-prepare alternative. For product development, three tisane treatments were formulated, prepared with dehydrated fruits, spices, and aromatic herbs, varying the amounts of fruits in the mixture. Physicochemical analyses of moisture, water activity, pH, soluble solids, and titratable acidity were performed in triplicate on these samples. In addition, the sensory attributes of odor, flavor, color, and acceptability were evaluated. The results of the analyses allowed the selection of the best treatment, prepared with blackberry 15 percent, mortiño 15 percent, pineapple 30 percent, strawberry 30 percent, and naranjilla 10 percent, which reached an overall acceptability of 85 percent. Complementary physicochemical, proximate, and microbiological analyses were performed on this formulation, considering NTE INEN 2392 as a reference, with a polyphenol content of 25.8 mg GAE per gram. The counts of Bacillus cereus, Clostridium perfringens, molds, and yeasts were within the established limits, with absence of Escherichia coli and Salmonella spp.