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.