Desarrollo de una bebida de mora (Rubus glaucus Benth) con trozos deshidratados de sábila (Aloe vera L.) por ósmosis e impregnación al vacío

Abstract

A drink of blackberry with dehydrated pieces of aloe vera was developed by osmosis and vacuum impregnation. Tree factors was varied in the process: concentration of the solution (50, 60 y 70 °Brix), vacuum impregnation time (5, 10 and 15 min) and dehydrated time (3, 5 and 7 h). The best conditions of dehydration were: osmotic solution of 54 °Brix, 13 minutes of vacuum impregnation and 6 hours of dehydration. It was determined that the percentage of aloe vera added with major acceptance in sensory analysis was 15 %, with this percentage the drink was formulated and given to 120 consumers who gave an average punctuation of 7,98/10 regarding the acceptance. The selected formulation were stored at three temperatures (4, 20 and 25 °C), during 60 days and the pH, titratable acidity, soluble solids, total polyphenols, microbiological and sensory analysis were measured. During the storage the physical-chemical parameters and the sensory attributes didn't vary significantly with the temperature and there were not presence of microorganisms. However, total polyphenols varied significantly with respect to the storage temperature and therewith the shelf life was determined which was 207 days under refrigeration conditions (4 °C).