Bebida deportiva isotónica a base de jugo de piña: Estabilidad durante su almacenamiento acelerado
DOI:
https://doi.org/10.17268/agroind.sci.2023.03.03Palabras clave:
piña, conservación y procesamiento de alimentos, calidad de los alimentos, cinética, propiedades sensorialesResumen
Se evaluó el comportamiento, durante almacenamiento acelerado, de los indicadores de calidad de una bebida deportiva isotónica elaborada a partir de la mezcla de jugo de piña, agua destilada, sacarosa y NaCl. La bebida se envasó en botellas de vidrio color ámbar y se pasteurizó a 80 ºC durante 5 min en baño María. La bebida se almacenó a 45, 50 y 55 ºC para conseguir su deterioro acelerado. La bebida presentó un contenido de azúcar total de 7,6%, osmolalidad de 328 mOsm/kg y aceptación sensorial correspondiente a la categoría -Me gusta un poco-. Al final del almacenamiento a cada temperatura, hubo una disminución del brillo y un aumento en los valores de a* y b*, relacionado con el aumento (p ≤ 0,05) del índice de pardeamiento (IP) y al momento de rechazo sensorial, debido a una notable pérdida del color a piña. Los comportamientos del IP a cada temperatura se ajustaron a modelos polinómicos de orden cinco con coeficientes de determinación altos (> 0,98). Este estudio proporciona información útil para la optimización de la producción de la bebida, control de calidad y predicción del deterioro, que pudieran contribuir al desarrollo de nuevos productos y satisfacer las necesidades de los consumidores.
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Derechos de autor 2024 Mario A. García, Yanelis Ruiz, Jesenia E. Rodríguez, Alejandro Cruz-Socorro, Alicia Casariego
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
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