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Abstract
Aromatic plants such as lemongrass are mostly used in the preparation of infusions at home. The consumption and the traditional use of aromatics are carried out mainly in the fresh state and for therapeutic purposes respectively, likewise the use of the fruit of Carabolo is traditionally in fresh or in event decorations. Colombia has a diversity of plant resources including fruits and aromatic plants that are a potential source for innovation in the development of food products, and are also a potential source of a wide variety of micronutrients and bioactive compounds such as antioxidant phenolic compounds. The purpose of this project was to obtain a nectar of caratola and limonaria as a strategy for the use of available plant resources in the region such as Carabolo and Limonaria. For the development of this beverage an experimental design was carried out, the factorial was used 33, with nine (9) treatments taken randomly, where factors such as: soluble solids, pasteurization temperature and pH were established, to obtain as variable of response the degree of acceptability of the product in compliance with technical and sensory parameters. The methodology applied consisted of making a formulation using the pulp extracted from selected characters with a maturity degree between 8 and 11ºBrix. The lemon tree previously dehydrated which was subjected to an infusion of 90 ° C for 5 minutes, subsequently mixed with the water according to the formulation, the pulp and the rest of the ingredients ascorbic acid and sugar; immediately pasteurized at 80 ° C for 5 min. Then it is packed tightly and stored. Once the product is obtained, the standardization of the nectar is carried out where the control mechanisms of the production process are established in accordance with the provisions of NTC 5468 Juices (juices), nectars, purees (pulps) and fruit concentrates. The results obtained determined that the treatment with the best behavior was No. 5, which showed an acceptance percentage of 87%. Its quality parameters were 13 ° Brix soluble solids, 4.2 pH, acidity 0.35% while retaining its quality properties. Regarding the bromatological analysis, the 0.25% protein, 0% fat, 0% fiber, 85% moisture. Microbiological analyzes were evaluated Mesophiles, Molds and yeasts, Coliforms, lactic acid bacteria, Clostridium sulfite reducing spores in accordance with the provisions of the standard and the
results obtained indicated that the product does not pose a risk to the consumer. The sensory analyzes showed the degree of acceptance of the product in 81% according to what was expressed by the 30 panelist with ages between 18 - 30 years.
