Preparation of a functional drink based on pineapple peel (Annanus comosus), corn silk (Zea mays) and moringa (Moringa oleifera) flavored with passion fruit extract (Passiflora edulis)
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Abstract
The objective of the study was to elaborate a functional drink based on pineapple peel (Annanus comosus), corn silk (Zea mays) and moringa leaves (Moringa oleífera) flavored with passion fruit extract (Passiflora edulis). The study had a completely randomized design (DCA). A physicochemical analysis and sensory evaluation were carried out, applying a nine-point hedonic scale to 30 consumer panelists between 30-70 years of age. ANOVA and Tukey’s test were used to select the formulation with the highest acceptability, with a statistical significance level of p <0.05. The six pasteurized and packaged formulations presented an average of 5 Brik and adding sucralose increased the perception of sweetness up to a value of 14 Brix and an average pH of 3.6. The sensory evaluation showed that the F1 obtained the highest acceptability (48 % of pineapple peel extract, 32 % of extracts of corn beard and moringa leaves and 20 % of passion fruit extract). It was evidenced that the F1 had a significant difference (p< 0.05) with the other formulations in the attributes of flavor and color in the categories I like it very much and I like it moderately. It is concluded that F1 was the most widely accepted functional drink.
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