Resumen

TICSIHUA HUAMAN, Jovencio  y  OREJON MONTALVO, Tania Yesenia. Evaluation of the effect of concentration in a functional beverage from tuna blanca (Opuntia ficus) and aguaymanto (Physalis peruviana). Rev. Inv. Cs. Agro. y Vet. [online]. 2022, vol.6, n.18, pp.383-392.  Epub 04-Nov-2022. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v6i18.175.

The study made it possible to obtain a functional beverage based on white prickly pear (Opuntia ficus) and aguaymanto (Physalis peruviana), formulated in 3 treatments, because these two natural products have a high biological value, which helps to reduce the risk of cardiovascular diseases in individuals. The objective was to evaluate the concentrations, physicochemical and microbiological properties. For sensory evaluation, a hedonic scale from 1 to 5 was used. Acceptability was evaluated with 30 untrained panelists, who gave a higher score for treatment 2, which was made with concentrations of 50% water, 25% white prickly pear and 25% aguaymanto; the preparation of the functional beverage was carried out at the Professional School of Agroindustrial Engineering of the National University of Huancavelica. The results of physicochemical analysis are within the parameters in the NTP 203.110 beverages, juices, fruit nectars, the result of the antioxidant capacity presents 783.52µ mol of trolox per 100 ml of sample, total phenolic compounds 254.15 mg gallic acid per 100 ml, vitamin C 20.25 mg/100g, acidity 0.58 g /100ml, pH 6. 1, soluble solids 12.50 °Brix, crude fiber 1.8 g/100 ml, protein 4.65 g/100 ml and ash 1.70 g/100 ml. In the microbiological determination presents the results in Mesophilic Aerobes 8.2x10, molds <10, yeasts <10 Coliforms <3 estimated, the physicochemical and microbiological analysis was performed in the laboratory of Certificadora Nacional de Alimentos SAC. According to the results obtained, it is a nutritious beverage and suitable for human use.

Palabras clave : White prickly pear; Aguaymanto; Functional beverage; Antioxidant; polyphenols.

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