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...
- 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
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| dc.title.spa.fl_str_mv |
Development of a fortified drink from the mixture of small colombian native fruits |
| title |
Development of a fortified drink from the mixture of small colombian native fruits |
| spellingShingle |
Development of a fortified drink from the mixture of small colombian native fruits 62 Ingeniería y operaciones afines / Engineering fruits characterization mixed fruit drink vitamin C iron frutas caracterización refresco de frutas vitamina C hierro |
| title_short |
Development of a fortified drink from the mixture of small colombian native fruits |
| title_full |
Development of a fortified drink from the mixture of small colombian native fruits |
| title_fullStr |
Development of a fortified drink from the mixture of small colombian native fruits |
| title_full_unstemmed |
Development of a fortified drink from the mixture of small colombian native fruits |
| title_sort |
Development of a fortified drink from the mixture of small colombian native fruits |
| dc.creator.fl_str_mv |
Serpa-Guerra, Angélica María Velásquez-Cock, Jorge Andrés Barajas-Gamboa, Jaime Alejandro Vélez-Acosta, Lina María Gómez-Hoyos, Beatriz Zuluaga-Gallego, Robin |
| dc.contributor.author.spa.fl_str_mv |
Serpa-Guerra, Angélica María Velásquez-Cock, Jorge Andrés Barajas-Gamboa, Jaime Alejandro Vélez-Acosta, Lina María Gómez-Hoyos, Beatriz Zuluaga-Gallego, Robin |
| dc.subject.ddc.spa.fl_str_mv |
62 Ingeniería y operaciones afines / Engineering |
| topic |
62 Ingeniería y operaciones afines / Engineering fruits characterization mixed fruit drink vitamin C iron frutas caracterización refresco de frutas vitamina C hierro |
| dc.subject.proposal.spa.fl_str_mv |
fruits characterization mixed fruit drink vitamin C iron frutas caracterización refresco de frutas vitamina C hierro |
| description |
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. |
| publishDate |
2018 |
| dc.date.issued.spa.fl_str_mv |
2018-01-01 |
| dc.date.accessioned.spa.fl_str_mv |
2019-07-03T07:09:24Z |
| dc.date.available.spa.fl_str_mv |
2019-07-03T07:09:24Z |
| dc.type.spa.fl_str_mv |
Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_6501 |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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Text |
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http://purl.org/redcol/resource_type/ART |
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http://purl.org/coar/resource_type/c_6501 |
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publishedVersion |
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ISSN: 2346-2183 |
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https://repositorio.unal.edu.co/handle/unal/68569 |
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http://bdigital.unal.edu.co/69602/ |
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ISSN: 2346-2183 |
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https://repositorio.unal.edu.co/handle/unal/68569 http://bdigital.unal.edu.co/69602/ |
| dc.language.iso.spa.fl_str_mv |
spa |
| language |
spa |
| dc.relation.spa.fl_str_mv |
https://revistas.unal.edu.co/index.php/dyna/article/view/67548 |
| dc.relation.ispartof.spa.fl_str_mv |
Universidad Nacional de Colombia Revistas electrónicas UN Dyna Dyna |
| dc.relation.references.spa.fl_str_mv |
Serpa-Guerra, Angélica María and Velásquez-Cock, Jorge Andrés and Barajas-Gamboa, Jaime Alejandro and Vélez-Acosta, Lina María and Gómez-Hoyos, Beatriz and Zuluaga-Gallego, Robin (2018) Development of a fortified drink from the mixture of small colombian native fruits. DYNA, 85 (204). pp. 185-193. ISSN 2346-2183 |
| dc.rights.spa.fl_str_mv |
Derechos reservados - Universidad Nacional de Colombia |
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http://purl.org/coar/access_right/c_abf2 |
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Atribución-NoComercial 4.0 Internacional |
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http://creativecommons.org/licenses/by-nc/4.0/ |
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info:eu-repo/semantics/openAccess |
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Atribución-NoComercial 4.0 Internacional Derechos reservados - Universidad Nacional de Colombia http://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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application/pdf |
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Universidad Nacional de Colombia - Sede Medellín - Facultad de Minas |
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Universidad Nacional de Colombia |
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https://repositorio.unal.edu.co/bitstream/unal/68569/1/67548-376285-1-PB.pdf https://repositorio.unal.edu.co/bitstream/unal/68569/2/67548-376285-1-PB.pdf.jpg |
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Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Serpa-Guerra, Angélica Maríaf1ec6b56-22f4-4069-9585-674cbfbc1bea300Velásquez-Cock, Jorge Andréscad654d9-ce10-4a0f-9cec-ba7595fba807300Barajas-Gamboa, Jaime Alejandro6d47b7f9-d6d9-4c99-9e9b-847989f6eb01300Vélez-Acosta, Lina Maríaceb245c9-00cb-4b33-acbb-ff954bebb741300Gómez-Hoyos, Beatriz5e780f6e-aa15-4877-9e4b-36e707c71bd5300Zuluaga-Gallego, Robinf7b19de9-48b7-44c1-823a-ca9a08152f2a3002019-07-03T07:09:24Z2019-07-03T07:09:24Z2018-01-01ISSN: 2346-2183https://repositorio.unal.edu.co/handle/unal/68569http://bdigital.unal.edu.co/69602/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.La fresa (Fragaria ananassa), la mora (Rubus glaucus), la uchuva (Physalis peruviana L.) y la gulupa (Passiflora edulis Sims) son cultivos frutales importantes en Colombia por sus propiedades organolépticas y nutritivas. Este estudio se realizó para caracterizar las propiedades fisicoquímicas de estos cuatro frutos y presentar una alternativa para su uso. Para lograr este objetivo, se caracterizaron las cuatro frutas determinando humedad, pH, sólidos solubles, acidez, color, contenido de hierro y la concentración de vitamina C. Posteriormente se desarrolló una bebida fortificada de frutas. De acuerdo a los resultados de acidez, todos los frutos se pueden clasificar como productos de alta acidez. La gulupa y la uchuva, presentaron el mayor contenido de sólidos solubles, mientras que la mora, la gulupa y la uchuva, no presentaron diferencias estadísticamente significativas en su contenido de hierro. La fresa presentó la mayor contribución de la vitamina C.application/pdfspaUniversidad Nacional de Colombia - Sede Medellín - Facultad de Minashttps://revistas.unal.edu.co/index.php/dyna/article/view/67548Universidad Nacional de Colombia Revistas electrónicas UN DynaDynaSerpa-Guerra, Angélica María and Velásquez-Cock, Jorge Andrés and Barajas-Gamboa, Jaime Alejandro and Vélez-Acosta, Lina María and Gómez-Hoyos, Beatriz and Zuluaga-Gallego, Robin (2018) Development of a fortified drink from the mixture of small colombian native fruits. DYNA, 85 (204). pp. 185-193. ISSN 2346-218362 Ingeniería y operaciones afines / Engineeringfruitscharacterizationmixed fruit drinkvitamin Cironfrutascaracterizaciónrefresco de frutasvitamina ChierroDevelopment of a fortified drink from the mixture of small colombian native fruitsArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINAL67548-376285-1-PB.pdfapplication/pdf476532https://repositorio.unal.edu.co/bitstream/unal/68569/1/67548-376285-1-PB.pdf857fd190fa33a77d5276a877e19076b3MD51THUMBNAIL67548-376285-1-PB.pdf.jpg67548-376285-1-PB.pdf.jpgGenerated Thumbnailimage/jpeg9655https://repositorio.unal.edu.co/bitstream/unal/68569/2/67548-376285-1-PB.pdf.jpg03e15997ddf837496c92ef249369cfe8MD52unal/68569oai:repositorio.unal.edu.co:unal/685692024-05-27 23:09:37.041Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co |