Comparación de tres tipos de estabilizantes en la calidad de una bebida a base de pitahaya amarilla y miel de abeja, obtenidas en la Isla Puná.

Abstract

The industrialization of non-traditional fruits has become one of the main sources of income. Puná Island is an area rich in biodiversity, but with difficult access; However, it was chosen to obtain the raw material and increase its trade. In the present work, the effects of the addition of three types of stabilizers (pectin, guar gum and carrageenan) on the quality of a drink based on yellow pitahaya and honey, obtained from Puná island, were compared. This research had an explanatory and descriptive scope; It was carried out under a random design and a 3x10x3 factorial arrangement with a quantitative approach. Raw materials were collected on Puná Island, which were transferred to the Vegetables Processing Plant at the Faculty of Technical Education for Development, of the Catholic University of Santiago de Guayaquil. For the preparation of the drink, 10 formulations were designed with each stabilizer, according to NTE INEN 2337 (2008). The formulations were sensory evaluated by a semi-trained panel, concluding that the most appropriate formula was the one containing pectin, which had no phase separation for 168 hours. The product had 1.21 % protein, 0.30 % lipids, 15.09 % carbohydrates, 83.31 % moisture and 0.01 % ash. The drink presented an acidity of 0.72 meq / kg, 14 % of soluble solids and a pH of 4. The cost-benefit analysis demonstrated the profitability of the project, with a profit margin of 40 %.