Examinando por Materia "Juices"

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Acceso abierto
Differences in the content of critical nutrients in fruit juices and nectars sold in supermarkets of Villa María del Triunfo, may 2023
(Universidad Privada Norbert Wiener, 2024-09-25) Kerhuayo Neyra, Leonor Lucía; Mauricio Alza, Saby Marisol
Nutritional labeling is used as a tool to identify and inform about the nutrients in processed and ultra-processed products consumed daily in our country. Objective: To determine compliance with the content of critical nutrients in fruit juices and nectars sold in supermarkets in the VMT district in May 2023. Methodology: Quantitative study with a non-experimental, prospective, and cross-sectional approach. Population: Fruit juices and nectars sold in Lima, Peru, in May 2023. Results: The study included a total of 74 products, subdivided into juice, drinks, and nectar categories. It was found that 17.6% (n=13) of the products were juices, 71.6% (n=53) were drinks, and 10.8% (n=8) were nectars. Regarding compliance with technical parameters, there was a difference in the critical nutrient sugar, with 70.3% (n=52) of the sample meeting the Ministry of Health (MINSA) parameters and 16.2% meeting the Pan American Health Organization (PAHO) standards. Conclusion: It is essential to develop different habits when shopping, including checking the nutritional labeling of products to understand their nutritional content.
Acceso abierto
Nutritional characteristics of beverages, juices, and nectars sold in supermarkets in San Juan de Lurigancho, Lima 2023
(Universidad Privada Norbert Wiener, 2023-03-02) Sayago Pilar, Brian Pool; Mauricio Alza, Saby Marisol
Currently, in our country the importance of nutrition in the different stages of life is taking on greater importance, which is why we must know and identify the nutrient content in the different products we are consuming, to achieve a balanced and healthy diet, which which leads us to look at nutritional labeling. Objective: Describe the nutritional characteristics of drinks, juices and nectars sold in San Juan de Lurigancho-Lima supermarkets.2023. Design: Study approach was quantitative, non-experimental and prospective-cross-sectional. Population: Juices, drinks and nectars sold in the Metro, Plaza Vea and Tottus supermarkets located in Lima-de 2023. Results: 32 samples of drinks, juices and nectars were analyzed, finding that juices have the highest amount of sugar, corresponding to 8.33 +3.82 g, beverages have the highest sodium value 20.28+16.60 mg and juices present 0.12+0.05 g of saturated fat. 43.75% of these products claim to contain vitamins and 100% have minerals in their composition. Colorants are found in 40% of these products and sweeteners are found in 65% Conclusions: It is important to develop the habit of reviewing the nutritional information of products, in this case drinks, juices and nectars; could be useful for your selection.
Acceso abierto
Preparation and acceptability of a granadilla drink based on whey, in the students of the Norbert Wiener Private University.
(Universidad Privada Norbert Wiener, 2021-07-12) Saavedra Símbala, Eida Mariella; Trujillo Tuanama, Elizabeth Katerine; Lozada Urbano, Michelle Fátima
The objective of this research was to identify the acceptability of a whey-based passion fruit drink in students at the Norbert Wiener Private University Materials and Methods: The study is cross-sectional, descriptive and analytical. Three formulations were prepared at different concentrations: formulation 1 (whey 82%, passion fruit juice 15% and sugar 3%), formulation 2 (whey 50%, passion fruit juice 48% and sugar 2%) formulation 3 (whey 50%, passion fruit juice 50% and sugar 0%). A hedonic sensory test was developed that allowed us to determine the characteristics of flavor, color, smell, texture and acceptability, applied to 100 students from different faculties of the University. Physical, chemical and microbiological analyzes were carried out on the winning drink. Results: Formulation number two (50% whey, 48% passion fruit juice and 2% sugar) is the one that showed the highest ranges in terms of the acceptability test p<0.05. The physicochemical composition resulted in: fat 0.55% protein 0.85%, carbohydrates 12.40%, humidity 85.75% and ash 0.50%; Regarding the microbiological analyses, an absence of Salmonella, E coli and ranges <3 MPN/ml of Total Coliforms were found. Conclusions: Through the hedonic test, differences were found between the three formulations, with formulation 2 having the best acceptance by the panelists, while the microbiological analyzes show that the whey-based passion fruit drink is free of microorganisms. complying with the Sanitary Standard that establishes the microbiological criteria of sanitary quality and safety for foods and beverages for human consumption.