Development of a functional nectar from aguaymato (Physalis peruviana), camu camu (Myrciaria dubia) and pitahaya (Selenicereus megalanthus) enriched with the addition of soluble fiber

Abstract

The present research allowed to obtain functional nectar from the mixture of: aguaymato (Physalis peruviana), camu camu (Myrciaria dubia) y pitahaya (Selenicereus megalanthus s), by designing mixtures, enriched with the addition of soluble fiber. The results of mix design to determine the optimal ratio of these fruits dropped as a treatment of greater acceptance, 53, 92 % of aguaymanto, 34,08 % of camu camu and 12 % of pitahaya. The concentrations of 5 and 10 % on the final mixture of three types of soluble fibers were evaluated: Acacia gum (Fibregum B), Dextrin (Nutriose F) and agave inulin (fructooligosaccharides), in order to determine the best organoleptic characteristics. At levels of 5 and 10 % of soluble fiber, treatments with CMC and agave inulin had the highest scores regarding the general appearance, taste, color, smell and texture mixed fruit nectar. The values of acidity, pH, soluble solids and vitamin C of the nectar mixed fruit enriched soluble fiber at concentrations of 5 and 10 %, did not vary significantly from the nectar made with CMC (Carboxymethylcellulose), however the values of total fiber and viscosity nectars enriched with soluble fiber at concentrations of 5 and 10% were greater nectar made from CMC.