Examinando por Materia "Passiflora"

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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.