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Physicochemical characterization of a nectar obtained from yacon (Smallanthus Sonchifolius). pear (Pyrus Communis) and stevia (Stevia Rebaudiana)


Physicochemical characterization of a nectar obtained from yacon (Smallanthus Sonchifolius). pear (Pyrus Communis) and stevia (Stevia Rebaudiana)



Revista Colombiana de Investigaciones Agroindustriales 6(1): 81-94



ISSN/ISBN: 2422-0582

The objective of the present investigation was to physicochemically characterize a nectar obtained from yacon, pear and stevia. This study was of an experimental descriptive type which was carried out in three phases, the first consisted in the development of the production process and the formulation where three different formulations were tested, varying in a higher percentage of yacon pulp, pear pulp and stevia taking for F1: 37.22%, 37.22%, 6.56%, F2 30.91%, 11.94%, 5.51% and for F3 37.22%, 37.22%, 4.0%. The second phase was based on evaluating the physicochemical characteristics of the three samples and the last phase consisted in making a sensory panel. The results showed that sample 3 was the one with the best physicochemical characteristics when obtaining 6 degrees Brix for soluble solids, 3.4 pH, titrable acidity of 0.5%, fat 0g, sodium 6g, total sugars 14g, protein 0.6g, fiber 5g, total carbohydrates 13mg, calcium 0.10g, iron 0.1mg, vitamin A 0.8mg and density 1.02 g / ml. In the sensory panel, the panelists evaluated the three samples, from a hedonic scale I like very much, I dislike it a lot, being the F3 sample the one that had the best acceptance. It is concluded that from the yacon you can obtain a nectar with better physicochemical characteristics than those that are currently in the market rich in fiber and with a low caloric power.

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Accession: 071024648

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