Utilización de las siete harinas y maracuyá para la elaboración de una bebida tradicional.

Abstract

The aim of the present work was to propose alternative uses of a traditional product by producing a drink based on "seven flours“(corn, wheat, barley, beans, soy, banana and canna) and passion fruit. At the beginning of the present research work, a formula and processes were proposed and after preliminary testing and sensory evaluation with semi-trained judges, final formula and processes were determined. In addition, in order to measure the acceptance degree, the obtained drink was evaluated by a group of 52 consumers. The chemical composition was determined and stability was tested in storage parameters of 37 °C and 80% relative humidity for 28 days, controlling physicochemical, microbiological and sensory values after seven days each. The final formula consisted in 3.76% seven flours, 6.5% sucrose, and 6.26% passion fruit pulp. The manufacturing process contemplated an initial flour hydration (at 45 ° C for 2 hours) and subsequent cooking at 85 °C for 25 minutes. The drink contained 0,39g protein per 100 ml product, 0.28g fat per 100 ml product and 4,35g fiber per 100 ml product, therefore it was considered as a product with an important source of fiber. All consumers marked between "I like it a lot" and "I like it" as qualitative values related to acceptance degree; the product stability was 28 days at storage.