Efecto del tipo y concentración de pectina sobre la calidad nutricional de bebidas elaboradas a base de Pouteria lucuma (LÚCUMA)

Abstract

The main objective of this research study was to focus on inadequate diet that can have negative effects on the nutrition, health, and physical well-being of human beings. Therefore, a beverage with high nutritional value, Pouteria lucuma was used for the production of beverages due to the presence of β-carotene, niacin, phenolic compounds, and phytosterols, among others. The main objective of the research was to determine the effect of the type and concentration of pectin on the nutritional quality of beverages made from Pouteria lucuma (lucuma), for which fruits in good condition were used, which were transported to the Bromatology laboratory and the laboratory of Impacts and Environmental Protection of the Faculty of Sciences, ESPOCH, where bromatological, physicochemical and microbiological analyses of the raw material were carried out in order to elaborate eight formulations, which were subjected to the same analyses, as well as hedonic and stability tests; The result was that P. lucuma presents the ideal conditions for the elaboration of beverages with a high nutrient content; formulation three was the most accepted by consumers, which was elaborated with 9.5% pulp pectin + 0. 5% commercial pectin, having a caloric intake of 50 kcal, representing 1% fat, 4% carbohydrates, 0% cholesterol and 0% sodium for a diet based on 2000 calories, complying with the microbiological requirements established in NTE INEN 2337; it was determined that the shelf life is 60 days if stored at 25°C, improving its stability at refrigerated temperatures (4°C). After analyzing the data obtained in the different formulations, it was determined that no statistically significant difference shows that the type and concentration of pectin alters the nutritional quality of the beverages made from P. lucuma.