Development of mango (Mangifera indica L.) energy drinks
The effect of two hydrocolloids, pectin and carboxymethyl cellulose (CMC), was evaluated in mango beverage stability (Mangifera indica L.) formulated and developed with caffeine at a concentration of 30 mg/100 mL. The physico-chemical and sensory characteristics of color, acidity, viscosity, total s...
- Autores:
-
Márquez Cardozo, Carlos Julio
Jiménez Castañeda, Carlos Andrés
Salazar Ripoll, Carolina Sofía
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2017
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/66002
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/66002
http://bdigital.unal.edu.co/67025/
- Palabra clave:
- 63 Agricultura y tecnologías relacionadas / Agriculture
Agroindustry
Caffeine
Pectin
Carboxymethyl cellulose
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
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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_abf2Márquez Cardozo, Carlos Julio8eef4309-25e5-456e-8a90-80ae6d22df07300Jiménez Castañeda, Carlos Andrésae32e5c9-d81d-43c3-9cd0-939bf8fd1a5e300Salazar Ripoll, Carolina Sofíaac80aba7-143f-4d3c-8cc3-6fffae6680283002019-07-03T01:18:25Z2019-07-03T01:18:25Z2017-01-01ISSN: 2248-7026https://repositorio.unal.edu.co/handle/unal/66002http://bdigital.unal.edu.co/67025/The effect of two hydrocolloids, pectin and carboxymethyl cellulose (CMC), was evaluated in mango beverage stability (Mangifera indica L.) formulated and developed with caffeine at a concentration of 30 mg/100 mL. The physico-chemical and sensory characteristics of color, acidity, viscosity, total soluble solids, pH, flavor, aroma and texture were studied every three days over a 12-day period. The beverages were packaged in high-density polyethylene containers with a 250 mL capacity and were stored at 5 °C and 90% RH for the duration of the experimentation period. The drinks with added pectin showed greater stability and lower acidity values than the control, but higher values than those prepared with CMC. The drinks made with CMC had a significantly higher viscosity at a 95% confidence level than those made with pectin or the control beverages. The treatment that showed the lowest browning index was the one added with pectin. Concerning the sensory evaluation, the drinks showed significant differences at a 95% confidence level; the drink made with pectin was the most widely accepted. It was concluded that the most stable drinks were those made with pectin because they presented the lowest height in millimeters of precipitate solids over the storage period. No off-flavors in beverages were perceived by the judges.application/pdfspaUniversidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias Agrariashttps://revistas.unal.edu.co/index.php/refame/article/view/61770Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía MedellínRevista Facultad Nacional de Agronomía MedellínMárquez Cardozo, Carlos Julio and Jiménez Castañeda, Carlos Andrés and Salazar Ripoll, Carolina Sofía (2017) Development of mango (Mangifera indica L.) energy drinks. Revista Facultad Nacional de Agronomía Medellín, 70 (1). pp. 8115-8121. ISSN 2248-702663 Agricultura y tecnologías relacionadas / AgricultureAgroindustryCaffeinePectinCarboxymethyl celluloseDevelopment of mango (Mangifera indica L.) energy drinksArtículo 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/ARTORIGINAL61770-313976-2-PB.pdfapplication/pdf354378https://repositorio.unal.edu.co/bitstream/unal/66002/1/61770-313976-2-PB.pdf530c603d032b9300ee47fa94b477a8acMD51THUMBNAIL61770-313976-2-PB.pdf.jpg61770-313976-2-PB.pdf.jpgGenerated Thumbnailimage/jpeg7577https://repositorio.unal.edu.co/bitstream/unal/66002/2/61770-313976-2-PB.pdf.jpga08edc28ab7966ab281c82e680934c8bMD52unal/66002oai:repositorio.unal.edu.co:unal/660022023-05-21 23:14:29.561Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co |
dc.title.spa.fl_str_mv |
Development of mango (Mangifera indica L.) energy drinks |
title |
Development of mango (Mangifera indica L.) energy drinks |
spellingShingle |
Development of mango (Mangifera indica L.) energy drinks 63 Agricultura y tecnologías relacionadas / Agriculture Agroindustry Caffeine Pectin Carboxymethyl cellulose |
title_short |
Development of mango (Mangifera indica L.) energy drinks |
title_full |
Development of mango (Mangifera indica L.) energy drinks |
title_fullStr |
Development of mango (Mangifera indica L.) energy drinks |
title_full_unstemmed |
Development of mango (Mangifera indica L.) energy drinks |
title_sort |
Development of mango (Mangifera indica L.) energy drinks |
dc.creator.fl_str_mv |
Márquez Cardozo, Carlos Julio Jiménez Castañeda, Carlos Andrés Salazar Ripoll, Carolina Sofía |
dc.contributor.author.spa.fl_str_mv |
Márquez Cardozo, Carlos Julio Jiménez Castañeda, Carlos Andrés Salazar Ripoll, Carolina Sofía |
dc.subject.ddc.spa.fl_str_mv |
63 Agricultura y tecnologías relacionadas / Agriculture |
topic |
63 Agricultura y tecnologías relacionadas / Agriculture Agroindustry Caffeine Pectin Carboxymethyl cellulose |
dc.subject.proposal.spa.fl_str_mv |
Agroindustry Caffeine Pectin Carboxymethyl cellulose |
description |
The effect of two hydrocolloids, pectin and carboxymethyl cellulose (CMC), was evaluated in mango beverage stability (Mangifera indica L.) formulated and developed with caffeine at a concentration of 30 mg/100 mL. The physico-chemical and sensory characteristics of color, acidity, viscosity, total soluble solids, pH, flavor, aroma and texture were studied every three days over a 12-day period. The beverages were packaged in high-density polyethylene containers with a 250 mL capacity and were stored at 5 °C and 90% RH for the duration of the experimentation period. The drinks with added pectin showed greater stability and lower acidity values than the control, but higher values than those prepared with CMC. The drinks made with CMC had a significantly higher viscosity at a 95% confidence level than those made with pectin or the control beverages. The treatment that showed the lowest browning index was the one added with pectin. Concerning the sensory evaluation, the drinks showed significant differences at a 95% confidence level; the drink made with pectin was the most widely accepted. It was concluded that the most stable drinks were those made with pectin because they presented the lowest height in millimeters of precipitate solids over the storage period. No off-flavors in beverages were perceived by the judges. |
publishDate |
2017 |
dc.date.issued.spa.fl_str_mv |
2017-01-01 |
dc.date.accessioned.spa.fl_str_mv |
2019-07-03T01:18:25Z |
dc.date.available.spa.fl_str_mv |
2019-07-03T01:18:25Z |
dc.type.spa.fl_str_mv |
Artículo de revista |
dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_6501 |
dc.type.coarversion.spa.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
dc.type.content.spa.fl_str_mv |
Text |
dc.type.redcol.spa.fl_str_mv |
http://purl.org/redcol/resource_type/ART |
format |
http://purl.org/coar/resource_type/c_6501 |
status_str |
publishedVersion |
dc.identifier.issn.spa.fl_str_mv |
ISSN: 2248-7026 |
dc.identifier.uri.none.fl_str_mv |
https://repositorio.unal.edu.co/handle/unal/66002 |
dc.identifier.eprints.spa.fl_str_mv |
http://bdigital.unal.edu.co/67025/ |
identifier_str_mv |
ISSN: 2248-7026 |
url |
https://repositorio.unal.edu.co/handle/unal/66002 http://bdigital.unal.edu.co/67025/ |
dc.language.iso.spa.fl_str_mv |
spa |
language |
spa |
dc.relation.spa.fl_str_mv |
https://revistas.unal.edu.co/index.php/refame/article/view/61770 |
dc.relation.ispartof.spa.fl_str_mv |
Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía Medellín Revista Facultad Nacional de Agronomía Medellín |
dc.relation.references.spa.fl_str_mv |
Márquez Cardozo, Carlos Julio and Jiménez Castañeda, Carlos Andrés and Salazar Ripoll, Carolina Sofía (2017) Development of mango (Mangifera indica L.) energy drinks. Revista Facultad Nacional de Agronomía Medellín, 70 (1). pp. 8115-8121. ISSN 2248-7026 |
dc.rights.spa.fl_str_mv |
Derechos reservados - Universidad Nacional de Colombia |
dc.rights.coar.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
dc.rights.license.spa.fl_str_mv |
Atribución-NoComercial 4.0 Internacional |
dc.rights.uri.spa.fl_str_mv |
http://creativecommons.org/licenses/by-nc/4.0/ |
dc.rights.accessrights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
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 |
eu_rights_str_mv |
openAccess |
dc.format.mimetype.spa.fl_str_mv |
application/pdf |
dc.publisher.spa.fl_str_mv |
Universidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias Agrarias |
institution |
Universidad Nacional de Colombia |
bitstream.url.fl_str_mv |
https://repositorio.unal.edu.co/bitstream/unal/66002/1/61770-313976-2-PB.pdf https://repositorio.unal.edu.co/bitstream/unal/66002/2/61770-313976-2-PB.pdf.jpg |
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Repositorio Institucional Universidad Nacional de Colombia |
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repositorio_nal@unal.edu.co |
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