Comparative study of three beverages formulated with jicame (Smallanthus sonchifolius)

Abstract

Three drinks were formulated combining jicama with pineapple, babaco and passion fruit in order to provide an added value to the traditional use of the jicama and later evaluate the nutritional quality of the same, for this the physical and chemical microbiological analyzes were performed determining pH, ° Brix, titratable acidity, protein, total sugars, total coliforms, mesophilic aerobes. A DCA was used and Tukey's statistical test was applied with a niel of significance p≤0,05, finding that the nutritional properties of jicama juice with passion fruit showed better results due to its nutritional value 11.50 ° Brix, 3.82 pH, 13.19% total acidity, 0.54% protein, 0.78% ash and 38.62% total sugars The three formulations presented low microbiological loads for mesophiles and coliforms that do not exceed the maximum limits allowed by the INEN standards NTE 2337 for juices, pulps, concentrates, nectars, fruit and vegetable drinks.