Published

2017-01-01

Development of mango (Mangifera indica L.) energy drinks

Desarrollo de bebidas energizantes de mango (Mangifera indica L.)

Keywords:

Agroindustry, Caffeine, Pectin, Carboxymethyl cellulose (en)
Agroindustria, Cafeína, Pectina, Carboximetil celulosa (es)

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Authors

  • Carlos Julio Márquez Cardozo Universidad Nacional de Colombia
  • Carlos Andrés Jiménez Castañeda Universidad Nacional de Colombia
  • Carolina Sofía Salazar Ripoll Universidad Nacional de Colombia
The effect of two hydrocolloids, pectin and carboxymethyl cellulose (CMC), was evaluated in mango beverage stability (Mangifera indica L.) formulated and developed with caffeine at a concentration of 30 mg/100 mL. The physico-chemical and sensory characteristics of color, acidity, viscosity, total soluble solids, pH, flavor, aroma and texture were studied every three days over a 12-day period. The beverages were packaged in high-density polyethylene containers with a 250 mL capacity and were stored at 5 °C and 90% RH for the duration of the experimentation period. The drinks with added pectin showed greater stability and lower acidity values than the control, but higher values than those prepared with CMC. The drinks made with CMC had a significantly higher viscosity at a 95% confidence level than those made with pectin or the control beverages. The treatment that showed the lowest browning index was the one added with pectin. Concerning the sensory evaluation, the drinks showed significant differences at a 95% confidence level; the drink made with pectin was the most widely accepted. It was concluded that the most stable drinks were those made with pectin because they presented the lowest height in millimeters of precipitate solids over the storage period. No off-flavors in beverages were perceived by the judges.

Se evaluó el efecto de dos hidrocoloides, pectina y carboximetil celulosa (CMC) en la estabilidad de bebidas de mango (Mangifera indica L.) adicionadas con cafeína en concentración de 30 mg/100 mL. Se estudiaron las características físico-químicas y sensoriales; color, acidez, viscosidad, sólidos solubles totales, pH, sabor, aroma y textura bucal, cada tres días durante doce días. Los refrescos fueron empacados en envases de polietileno de alta densidad con capacidad para 250 mL y se almacenaron a 5 °C y 90% de HR durante el tiempo de experimentación. Las bebidas adicionadas con pectina mostraron mayor estabilidad y valores de acidez más bajos que él control, pero superiores a las preparadas con carboximetilcelulosa (CMC). Las bebidas con CMC presentaron una mayor viscosidad con un nivel de confianza del 95% respecto a las elaboradas con pectina y el control. El tratamiento que mejor color presentó fue el adicionado con pectina. Las bebidas en cuanto a su evaluación sensorial presentaron diferencias significativas con un nivel de confianza del 95%, siendo la de mayor aceptación de acuerdo a la evaluación sensorial la elaborada con pectina. Se pudo concluir que las bebidas con pectina presentaron menor altura de sólidos precipitados expresados en milímetros durante el tiempo de almacenamiento. No se percibieron sabores extraños en las bebidas por parte de los jueces.

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