FORMULACIÓN DE NÉCTARES HIPOCALÓRICOS DE GUAYABA Y MANGO.

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    • Abstract:
      El objetivo del trabajo fue formular néctares hipocalóricos de guayaba y mango mediante la adición de aspartame y sacarina, en el cual se fijó como valor para el aporte energético 167,4 kJ/100 g de producto. Para definir la cantidad de edulcorantes a emplear se utilizó un diseño de mezcla, de superficie de respuesta, seleccionándose como variable de respuesta, la calidad sensorial global mediante el análisis descriptivo cuantitativo. Como resultado de la optimización numérica se determinó que, se puede emplear sacarina hasta 40 mg/kg y entre 50 a 180 mg/kg de aspartame para el néctar de mango, en tanto con el néctar de guayaba la concentración de sacarina puede ser entre 20 y 80 mg/ kg y el aspartame hasta 210 mg/kg. [ABSTRACT FROM AUTHOR]
    • Abstract:
      Formulation of guava and mango hypocaloric nectars The objective of this research was to formulate guava and mango hypocaloric nectars by addition of aspartame and saccharin, where a value for the energy contribution was fixed to 167, 4 kJ/100 g. To define the quantities of sweeteners to be used, a mixture was designed, selecting the global sensorial quality by quantitative descriptive analysis as response variable. The results were analyzed by the methodology of response surface. As a result of the numeric optimization of the resulting equations, saccharin up to 40 mg/kg and aspartame between 50-180 mg/kg can be used for mango nectar, while with guava nectar the saccharin concentration can be 20-80 mg/kg and aspartame up to 210 mg/kg. [ABSTRACT FROM AUTHOR]
    • Abstract:
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