Bibliographic citations
Evangelista, W., Rivas, J. (2015). Efecto de los edulcorantes (sucralosa y stevia) sobre las características sensoriales de una bebida a base de sanky (Corryocactus brevistylus) [Tesis, Universidad Nacional del Callao]. https://hdl.handle.net/20.500.12952/423
Evangelista, W., Rivas, J. Efecto de los edulcorantes (sucralosa y stevia) sobre las características sensoriales de una bebida a base de sanky (Corryocactus brevistylus) [Tesis]. PE: Universidad Nacional del Callao; 2015. https://hdl.handle.net/20.500.12952/423
@misc{renati/348062,
title = "Efecto de los edulcorantes (sucralosa y stevia) sobre las características sensoriales de una bebida a base de sanky (Corryocactus brevistylus)",
author = "Rivas Manco, Johan Romario",
publisher = "Universidad Nacional del Callao",
year = "2015"
}
The effect of replacing sucrose with stevia sweeteners (Stevia rebaudiana Bertoni) and sucralose on the sensory characteristics of a drink made of Sanky (Corryocactus brevistylus) was evaluated. Where the factors were: the type of sweetener (sucralose and stevia), the percentage substitution of sucrose (50 to 100%) and the dilution of factor sanky juice: water ( 1: 4 and 1: 5), making a total of 8 experimental formulations. Drinks made with a dilution factor pulp: water 1: 4 and 1: 5, were evaluated independently by ordering test (a = 0.05), with a semi-trained 30 people, panel determined the drink greater acceptability dilution 1: 4 and 1: 5. Subsequently both formulations were evaluated by their attributes: appearance, taste, color, smell and consistency, using a test of acceptability 9-point hedonic scale, determining drink greater acceptability. Likewise, physicochemical and microbiological drink greater acceptability tests were performed.
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