Development of a fortified drink from the mixture of small colombian native fruits

Strawberry (Fragaria ananassa), blackberry (Rubus glaucus), Peruvian cherry (Physalis peruviana L.) and purple passion fruit (Passiflora edulis Sims) are important fruit crops in Colombia, due to their organoleptic properties and nutritional qualities, making them attractive for international market...

Full description

Autores:
Serpa-Guerra, Angélica María
Velásquez-Cock, Jorge Andrés
Barajas-Gamboa, Jaime Alejandro
Vélez-Acosta, Lina María
Gómez-Hoyos, Beatriz
Zuluaga-Gallego, Robin
Tipo de recurso:
Article of journal
Fecha de publicación:
2018
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/68569
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/68569
http://bdigital.unal.edu.co/69602/
Palabra clave:
62 Ingeniería y operaciones afines / Engineering
fruits
characterization
mixed fruit drink
vitamin C
iron
frutas
caracterización
refresco de frutas
vitamina C
hierro
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional
Description
Summary:Strawberry (Fragaria ananassa), blackberry (Rubus glaucus), Peruvian cherry (Physalis peruviana L.) and purple passion fruit (Passiflora edulis Sims) are important fruit crops in Colombia, due to their organoleptic properties and nutritional qualities, making them attractive for international markets. This study was undertaken to characterize the physicochemical properties of these four fruits and to present an alternative for their use. To achieve this goal, the moisture, pH, soluble solids, acidity, color, iron and vitamin C concentration were determined, and a fortified mixed fruit drink was developed. All of the fruits can be classified as high acidity products due to the acidity results. Purple passion fruit and Peruvian cherry presented the highest content of soluble solids, while blackberry, purple passion fruit and Peruvian cherry did not exhibit statistically significant differences in their iron contents, and strawberry exhibited the highest contribution of vitamin C.