Desarrollo de una bebida a base de pulpa de babaco (Carica pentagona Heilb) y grosella china (Averrhoa carambola L)

Abstract

The purpose of the Degree Work was to prepare a drink based on babaco pulp with chinese gooseberry. The study was carried out in the Plant Industry Processing of the Faculty of Technical Education for Development of the Catholic University of Santiago de Guayaquil; A DCA (Completely Randomized Design) with a 3x3x3 factorial arrangement was used. The best formulation was evaluated in its physical, chemical and sensory characteristics. The results that were obtained from the analyzes carried out were: pH (2.8), soluble solids (17.5 %), acidity (1.49 %) humidity (20.2 %), ash (0.17 %), protein (0.23 %), carbohydrates (19.75 %), sugars (16.71 %), and fat (0.046 %). Treatment 8 was made up of 25% of babaco, 15 % of Chinese gooseberry and 40 % of water and met all the requirements established by the NTE INEN 2337: 2008 standard.