Evaluación de las características físicas, químicas y sensoriales de una bebida a base de zapallo (Cucurbita maxima D.) y naranja (Citrus X sinensis O.) utilizando tres dosis por fruta (25, 30 y 35 %).

Abstract

The present investigation is based on the elaboration of nectar of pumpkin and orange varying the dose in three concentrations (25, 30 and 35%) by fruit and analyze their physicochemical and sensorial characteristics. The study was carried out at the food processing plant of the Facultad de Educación Técnica para el Desarrollo of the Universidad Católica de Santiago de Guayaquil. A DCA (Completely Random Design) was used with a factorial arrangement of 3x3. As a result it was obtained that the nine treatments meet the physicochemical and sensorial requirements stipulated by the INEN, however, there were significant differences between treatments, being T9 the best alternative in terms of soluble solids content and tipicity.