Sustitución parcial de azúcar por stevia y estudio del efecto del tratamiento térmico sobre el contenido de Vitamina C en una bebida de piña (Ananas comosus) y soya (Glycine max)

摘要

The development of healthy foods has become a trend over the past years. The objective of this study was to create a pineapple soy drink based on a product that’s already on the market, by making a partial substitution of sucrose with stevia as a natural sweetener, and by fortifying the drink with vitamin C to add value to the product. Furthermore, the “Semáforo” label used in the Ecuadorian food industry, was used as a reference to determine if the partial substitution of sucrose on the product changed the sugar content classification from “High Sugar Content” to “Medium Sugar Content”. A completely randomized design (CRD) with 4 treatments and 4 repetitions was used as a model. Each treatment had a different sucrose-stevia combination: T1 control (100% sucrose), T2 (16.01 g sucrose – 0.534 g stevia), T3 (12.81 g sucrose – 0.854 g stevia), T4 (10.675 g sucrose – 1.068 g stevia). The treatments where sensory evaluated with a multiple comparison test and there was no significant difference when talking about preference. For the fortification process with vitamin C a CRD model was used with a 32 factorial arrangement which combined pasteurization time (60, 90 and 120 seconds) and temperature (80, 85 and 90°C). Finally, there was no significant difference in the content of vitamin C among the treatments, and the 85°C- 120 sec treatment was chosen as the best for having optimal conditions for a proper pasteurization process.