Vitamin C content and amino acid identification in carbonated beverage with kiwifruit (Actinidia deliciosa), ACHOTILLO (Nephelium lappaceum) and MORINGA (Moringa oleifera).

Abstract

The carbonated beverage industries are constantly changing due to the growing demand for the inclusion of natural products. Consumers are looking for beverages that are sources of nutrients with low caloric content. In this context, an experimental study was carried out with the main objective of determining the vitamin C and amino acid content in a carbonated beverage made from kiwi, achotillo and moringa. Sensory, physicochemical and microbiological analyses were also performed on the best treatment selected by a sensory panel of 30 untrained judges. The treatment that received the best sensory evaluation was the one formulated with 20% kiwifruit, 70% achotillo and 0.1% moringa. This treatment presented a vitamin C content of 212.24 mg/kg and total amino acids of 2.29 w/w. The physicochemical results obtained were a pH of 4.3, a citric acid content of 0.27% and total solids of 6.2 °Brix. The microbiological results showed an absence of mesophilic aerobes, less than 2 NPM/ml of total coliforms and less than 10 up/cm3 of molds and yeasts. These values are within the range established by INEN 1101:2008 for carbonated beverages. Analyses of the proposed beverage show that the product has a vitamin C content that exceeds 10% of the recommended daily intake, in addition to providing amino acids. This makes the beverage an interesting option compared to current carbonated beverages that do not include natural ingredients