Elaboración de una bebida nutritiva de jícama (smallanthus sonchifolius).

Abstract

In the food-processing laboratory of the Faculty of Livestock Sciences of the Escuela Superior Politécnica de Chimborazo, Chimborazo province, a nutritious drink was elaborated by means of the extraction of jicama juice combined with three fruits (pineapple, babaco and maracuyá juice) and the nutritional, microbiological and organoleptic quality was elaborated. We used 15 liters of juice distributed in five repetitions with an experimental unit of one liter. Analyzes of pH, the oBrix and the titratable acidity were carried out in the food processing laboratory. microbiological analyzes were carried out in the laboratory of biotechnology and animal microbiology. In the laboratory of bromatoloy and nutrition the analyzes of humidity and ashes and in the Instituto Nacional the Investigaciones Agropecuarias (INIAP) the analyzes of calcium, sodium, iron, determination of protein and total sugars. Distributed under a completely random design. The results were analyzed by means of the analysis of variance (ANOVA) and separation of measurements by means of the statistical test according to Tukey. Determining the results that the nutritional properties of jicama juice with maracuya fruit showed better characteristics in (11.50 oBrix), pH (3.82), total acidity (13.19%), calcium (46.20ppm), iron (3 , 40 ppm), protein (0.54%), ash (0.78%) and total sugars (38.62%). The processed juices presented low microbiological loads of mesophilic bacteria, coliforms, molds and yeasts that do not exceed the limits allowed by the INEN NTE 2337 standards of juices, pulps, concentrates, nectars, fruit and vegetable drinks. The economic analysis determined a high profitability of 25% when making jicama juice with maracuya fruit. So it is recommended to make this drink for its dietary properties and ease of consumer acceptance.