Desarrollo de una bebida tipo smoothie con el uso de pulpa de naranja (Citrus x sinensis O.) de la variedad Navelina, pulpa de mango (Mangifera indica L.) de la variedad Tommy Atkins y pulpa de remolacha (Beta vulgaris L.) de la variedad Conditiva.

Abstract

The aim of the present investigation was a drink developed type smoothie with the use of flesh of orange (Citrus x sinensis O.) of the variety Navelina, flesh of handle (Mangifera indica L.) of the variety Tommy Atkins and flesh of beet (Beta vulgaris L.) of the variety Conditiva. In the obtaining of the flesh of orange 983.80 g were in use of oranges, one proceeded to wash, them to cut and extract the flesh of orange by means of a squeezer of citric fruits them. For the design of mixtures there was in use the statistical program Design Expert 11.0; there were established 14 formulations that were processed by triplicate and after prepared, evaluated by a sensory panel shaped by nine judges semi-trained in this type of product. The formulation selected by the program came closer one of the formulations raised initially, the same one that was shaped by 31.33 % of flesh of beet, 39.33 % of flesh of orange and 29.33 % of flesh of handle. The physical, chemical, microbiological and sensory attributes were compared statistically opposite to a sample witness, of a product of the Spanish market. The values in the physical and chemical characteristics of the drink type smoothie resultant were top in solid soluble, relative density and acidity titulable to those of the sample witness, but low in pH. The drink type smoothie fulfilled the microbiological requirements established by the norm INEN 2 337 (2008). The QDA realized for the sensory description of the new drink type smoothie, established an improved profile.