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...

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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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spelling 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
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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
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