Affiliation:
1. Faculty of Science and Engineering in Food and Biotechnology, G+ BioFood & Engineering Group, Technical University
of Ambato. Av. Los Chasquis & Río Payamino, Z.C. 180150, Ambato, Ecuador
2. Directorate of Economic Development,
Municipality of Ambato. Av. Atahualpa & Río Cutuchi, Z.C. 180150, Ambato, Ecuador
3. Food Engineering
School, Technical State University of Quevedo, Z.C. 120305, Quevedo, Ecuador
4. Grupo de Investigación DeTEI, Facultad
de Ciencias Administrativas, Universidad Técnica de Ambato. Av. Los Chasquis & Río Payamino, Z.C. 180150,
Ambato, Ecuador
5. Programa de Doctorado, Centro Universitario CIFE, México
Abstract
Background:
The goldenberry is a fruit that grows in the Andean valleys of Ecuador and
Peru. The goldenberry has a high nutritional value, thanks to the presence of ascorbic acid, carotenoids,
and total phenols. Also, this fruit has shown the ability to attenuate hepatorenal injuries, antidiabetic
and antihypertensive effects, and hepatoprotective effects.
Objective:
The work aimed to take advantage of the nutritional and medicinal properties of the
goldenberry (Physalis peruviana L.) by developing a juice substituting sucrose for low-calorie
sweeteners. Also, this study evaluated the effect of these sweeteners on sensory, physicochemical,
and quality of juice attributes.
Methods:
Different formulations were tested, varying the percentage of pulp, sweeteners (sucrose,
sucralose, and acesulfame K), and stabilizer (xanthan gum). The formulations were subjected to
sensory analysis using 48 semi-trained tasters. The acidity, pH, soluble solids, and density were
analyzed using the methodology described in Ecuadorian standards. In addition, the nutritional and
microbiological quality was analyzed, and a shelf-life study was carried out under normal and accelerated
conditions.
Results:
The best formulation was elaborated with 30% goldenberry pulp, 0.016% acesulfame K,
0.0054% sucralose, and 0.1% xanthan gum. The best formulation showed 0.3% of protein, 0.3% of
ash, 4% of carbohydrates, and 35 mg/100 g of vitamin C. Consumption of 500 ml of the beverage
provided 17 Kcal. It can be preserved for 2.5, 1.6, and 0.8 months at 8, 20, and 35ºC storage temperatures,
respectively.
Conclusion:
The best formulation scored better in odor and general acceptability attributes. Also,
this formulation showed a synergistic effect between the fruit components and the low-calorie
sweeteners, generating an effect that intensifies the sensory fruity aroma.
Funder
Technical University of Ambato, Ecuador
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science