Desarrollo de una bebida energética a base de guayusa (Ilex guayusa Loes.), con la inclusión de maracuyá (Passiflora edulis Sims.) y miel de abeja.

Abstract

The present titling work aimed to develop an energy drink based on infusion of guayusa with the inclusion of passion fruit and honey. The study was carried out in the Laboratory of Vegetable Industries, in the Faculty of Technical Education for Development of the Catholic University of Santiago de Guayaquil. A 3x3x3 factorial arrangement was implemented with three different concentrations of guayusa leaf at three different infusion times obtaining 27 samples to which physical, chemical and sensory analyzes were performed to establish a water/guayusa relationship that meets the caffeine requirements indicated by the regulations. 45 kg of passion fruit were used; subsequently, physical, chemical and sensory analyzes were performed. The honey used for the deve lopment of the beverage was obtained from a local market, which was evaluated by sensory, physical and chemical analysis to ensure its quality. The preparation of the energy drink was obtained through a 3x3x3 factorial arrangement with the help of the Design expert software which generated 20 formulations, which were sensory characterized with the help of semi-trained panelists; The means of the sensory evaluations were entered into the program to statistically evaluate the attributes color, smell, taste, aftertaste and acceptance. The best formulation was one that contains 58% infusion of guayusa, 34% passion fruit and 8% honey. It was characterized physically, chemically, microbiologically and sensorially to ensure that it complies with the INEN 2411 (2017) standard that refers to energy drinks.