Authors :
Rojas Martel, Gabriel
Volume/Issue :
Volume 8 - 2023, Issue 1 - January
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/3KaS8tq
DOI :
https://doi.org/10.5281/zenodo.7642106
Abstract :
The objective of the research was to evaluate
the physicochemical properties and sensory attributes of
a nectar made with duckling orchid (Oncidium bifolium)
juice and native paya (Caricapubescens) pulp, the
process was carried out conventionally using an
experimental approach at the University National
HermilioValdizán. To carry out this process, the
Duckling Orchid N1, N2, N3 was evaluated, in addition 3
levels and a comparative control for the nectar were
formulated, which were composed of T0 = control, N1 =
40 and 60%, N2 = 60 and 40%, N3 = 50 and 50%. The
physicochemical results of the duckling orchid were
°Birx of 2.40 ± 0.10, pH 6.3 ± 0.15, titratable acidity 0.97
± 0.12, Ashes 5.2%, humidity 86% with the method
(AOAC, 1993; 1995 and 2000): In such a way, proceeded
for the elaboration of the drink obtaining results as
follows; In the physicochemical analyzes the 4 levels are
similar, they meet the parameters according to the
Peruvian Technical Standard, in the microbiology
evaluation there are no pathogenic elements such as
coliforms and molds, in the sensory evaluation according
to the semi-trained Panelists in smell, taste, color
predominates the (T0,19P; 16p; 19p) (N1, 11P; 11p; 16p),
in texture N2 = (T0, 16P and N2 16P). It is concluded
that the control predominates in smell, flavor and color,
in N2 texture there is no difference, thus N1 is the best
treatment.
Keywords :
Levels; Pulp; Orchid; Duckling; native papaya; Drink.
The objective of the research was to evaluate
the physicochemical properties and sensory attributes of
a nectar made with duckling orchid (Oncidium bifolium)
juice and native paya (Caricapubescens) pulp, the
process was carried out conventionally using an
experimental approach at the University National
HermilioValdizán. To carry out this process, the
Duckling Orchid N1, N2, N3 was evaluated, in addition 3
levels and a comparative control for the nectar were
formulated, which were composed of T0 = control, N1 =
40 and 60%, N2 = 60 and 40%, N3 = 50 and 50%. The
physicochemical results of the duckling orchid were
°Birx of 2.40 ± 0.10, pH 6.3 ± 0.15, titratable acidity 0.97
± 0.12, Ashes 5.2%, humidity 86% with the method
(AOAC, 1993; 1995 and 2000): In such a way, proceeded
for the elaboration of the drink obtaining results as
follows; In the physicochemical analyzes the 4 levels are
similar, they meet the parameters according to the
Peruvian Technical Standard, in the microbiology
evaluation there are no pathogenic elements such as
coliforms and molds, in the sensory evaluation according
to the semi-trained Panelists in smell, taste, color
predominates the (T0,19P; 16p; 19p) (N1, 11P; 11p; 16p),
in texture N2 = (T0, 16P and N2 16P). It is concluded
that the control predominates in smell, flavor and color,
in N2 texture there is no difference, thus N1 is the best
treatment.
Keywords :
Levels; Pulp; Orchid; Duckling; native papaya; Drink.
