Citas bibligráficas
Flores, C., (2019). Efecto de la concentración de extracto de hojas de moringa (moringa oleífera) y chía (salvia hispánica L.) sobre las características fisicoquímicas y sensoriales de una bebida funcional [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/5573
Flores, C., Efecto de la concentración de extracto de hojas de moringa (moringa oleífera) y chía (salvia hispánica L.) sobre las características fisicoquímicas y sensoriales de una bebida funcional [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2019. https://hdl.handle.net/20.500.12759/5573
@misc{renati/378183,
title = "Efecto de la concentración de extracto de hojas de moringa (moringa oleífera) y chía (salvia hispánica L.) sobre las características fisicoquímicas y sensoriales de una bebida funcional",
author = "Flores Ríos, Carlos Adolfo",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2019"
}
The effect of the concentration of Moringa leaf extract (30; 40 and 50%) and the addition of Chia seeds (0.5 and 1.0%) on the physicochemical and sensory characteristics of a functional passion fruit drink based on passion fruit and pineapple were evaluated. The six samples obtained were evaluated in apparent viscosity, titratable acidity, color characteristics (L*, a* and b*) and total phenolic content as parametric variables. Overall acceptability was also assessed by 30 untrained judges, using a hedonic 9-point scale. The modified Levene test demonstrated homogeneity of variances for the parametric variables and the analysis of variance indicated a significant effect of the concentration of Moringa leaf extract and the addition of chia seeds on the apparent viscosity, titratable acidity, luminosity (L*), chromaticity a* and chromaticity b*. For the content of total phenols, there was only Moringa extract effect. The Duncan and Friedman tests determined that the 30% moringa extract treatment and 0.5% chia seed addition allowed to obtain the best physicochemical characteristics and greater general acceptability with an average of 7.20 which corresponds to a perception of “I like it quite” in a functional drink based on passion fruit and pineapple.
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