Bebida alcohólica a base de aguaymanto (Physalis peruviana) y tomate de árbol (Solanum betaceum): Caracterización química y sensorial

Liseth  Mejía-Bustamante; Rosi  Vasquez-Cadenillas; Marco  Terrones-Miranda; Milton  Paredes-Goycochea; Johonathan  Salazar-Campos

doi:10.17268/agroind.sci.2022.03.15

Authors

Liseth Mejía-Bustamante Oficina General de Emprendimiento Empresarial, Vicepresidencia de Investigación, Universidad Nacional Autónoma de Chota. Cajamarca
Rosi Vasquez-Cadenillas Oficina General de Emprendimiento Empresarial, Vicepresidencia de Investigación, Universidad Nacional Autónoma de Chota. Cajamarca.
Marco Terrones-Miranda Oficina General de Emprendimiento Empresarial, Vicepresidencia de Investigación, Universidad Nacional Autónoma de Chota. Cajamarca.
Milton Paredes-Goycochea Oficina General de Emprendimiento Empresarial, Vicepresidencia de Investigación, Universidad Nacional Autónoma de Chota. Cajamarca.
Johonathan Salazar-Campos Centro de Experimentación e Investigación, Vicepresidencia de Investigación, Universidad Nacional Autónoma de Chota, Cajamarca.

DOI:

https://doi.org/10.17268/agroind.sci.2022.03.15

Keywords:

S. cerevisiae, S. pastorianus, carotenoids, phenolic compounds, PCA

Abstract

Golden gooseberry (Physalis peruviana) and tree tomato (Solanum betaceum) have bioactive components, which open up the possibility of finding new ways to industrialize them. The objective of the study was to report the chemical and sensory characterization of a new alcoholic beverage produced by mixtures of Physalis peruviana and Solanum betaceum fruits, through fermentation with Saccharomyces cerevisiae (Ale) and Saccharomyces pastorianus (Lager). The physicochemical characterization of the beverages obtained was determined by basic parameters such as alcoholic degree, pH, density, total soluble solids, which were analyzed using: the AOAC "Official Methods of Analysis". Total carotenoids were analyzed according to: mg b-carotene eq/100g; the total phenolic compounds were determined under the Folin Ciocalteus protocol; the color characteristics (L*, a* and b*) using computer vision and Python data analysis. The sensory characterization was established with the help of 60 panelists, who evaluated 8 characteristics (flower aroma, nut aroma, wood aroma, astringency, body, flower odor, nut odor, and wood odor). Through a principal component analysis (PCA) and clustering analysis, it was shown that the fermented Ale-25AG-75BE and Ale-50AG-50BE, presented greater preference with 60 and 80%, being represented by Clusters 3 and 4. Finally, this study shows the feasibility of using mixtures of goldenberry and tree tomato to produce fermented alcoholic beverages, which could be inserted into the market as a new product.

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