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Physicochemical, sensory and microbiological evaluation of mixed nectar from Opuntia ficus-indica and Oxalis corniculate
Evaluación fisicoquímica, sensorial y microbiológica de néctar mixto de Opuntia ficus-indica y Oxalis corniculata
DOI:
https://doi.org/10.15446/rfnam.v79.122840Keywords:
Antioxidant capacity, Sensory analysis, Functional beverage (en)Capacidad antioxidante, Análisis sensorial, Bebida funcional (es)
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The growing demand for processed foods with fewer synthetic additives justifies the development of functional beverages with natural ingredients such as tuna (Opuntia ficus-indica (L.) Mill.) and chulco (Oxalis corniculata L.). Therefore, the objective of this study was to formulate a mixed nectar and evaluate its physicochemical composition, sensory acceptance, and microbiological quality. Four formulations were prepared by varying the proportion of tuna pulp (20–41%) and chulco juice (4–25%), using hydrolyzed passion fruit peel flour as a replacement for carboxymethylcellulose. Sensory evaluation was performed using a 9-point hedonic scale and ANOVA analysis (P<0.05) applied to 100 consumers, in addition to determining physicochemical parameters and shelf life at 20 and 5 °C. The results showed that treatment T3 (34% tuna and 11% chulco) had the highest acceptability (7.5/9), with high vitamin C content, total phenols, and antioxidant capacity. It also exhibited adequate microbiological stability, with a shelf life of three months at 20 °C and four months at 5 °C. In conclusion, T3 nectar is a functional product with good sensory acceptance and microbiological stability, using high Andean ingredients and a natural thickener, which represents a technological alternative to reduce artificial additives in processed beverages.
La creciente demanda de alimentos procesados con menos aditivos sintéticos justifica el desarrollo de bebidas funcionales con ingredientes naturales como la tuna (Opuntia ficus-indica (L.) Mill.) y el chulco (Oxalis corniculata L.). Por ello, el objetivo de este estudio fue formular un néctar mixto y evaluar su composición fisicoquímica, aceptación sensorial y calidad microbiológica. Se elaboraron cuatro formulaciones variando la proporción de pulpa de tuna (20–41%) y jugo de chulco (4–25%), empleando harina hidrolizada de cáscara de maracuyá en reemplazo de carboximetilcelulosa. La evaluación sensorial se realizó mediante una escala hedónica de 9 puntos y análisis ANOVA (P<0,05) aplicado a 100 consumidores, además de la determinación de parámetros fisicoquímicos y vida útil a 20 y 5 °C. Los resultados mostraron que el tratamiento T3 (34% de tuna y 11% de chulco) obtuvo la mayor aceptabilidad (7,5/9), con contenido de vitamina C, fenoles totales y capacidad antioxidante. Asimismo, presentó una adecuada estabilidad microbiológica, con vida útil de tres meses a 20 °C y cuatro meses a 5 °C. En conclusión, el néctar T3 constituye un producto funcional con buena aceptación sensorial y estabilidad microbiológica, utilizando insumos altoandinos y un espesante natural, lo que representa una alternativa tecnológica para reducir aditivos artificiales en bebidas procesadas.
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