Vélez Soto, Amarilys

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    Desarrollo de bebida estimulante a base de sandía [𝘊𝘪𝘵𝘳𝘶𝘭𝘭𝘶𝘴 𝘭𝘢𝘯𝘢𝘵𝘶𝘴 (Thunb.) Matsum.et Nakai.]
    (2023-04-04) Vélez Soto, Amarilys; Plaza Delestre , María L.; College of Agricultural Sciences; Orellana Feliciano, Lynette E.; Zamora Echevarría, José L.; Department of Food Science and Technology; Rúa de la Asunción, Armando
    There is a high demand for fresh and healthy products that has produced an increase in the consumption of natural products such as fruit juice. The demand for fresh products has moved the industry to create energy drinks using fruit juice. Due to the demand of products with high nutritional value, a thermal treatment was applied to the watermelon juice to extend the shelf life of the energy drink. This study aims to determine the effect of pasteurization and the incorporation of milk-based protein in the product’s shelf life. In addition, other qualities such as the final acceptability, physiochemical parameters (color, pH, total soluble solids (˚brix), vitamin C, acid titration, water activity (aw), and microbiology analysis (yeast, fungi, and aerobics) were performed. The energy drink was created by using different juice percentages (30, 40, 50 and 70) and supplementing the juice with the following ingredients: 9.57% saccharose, 0.5% vitamin C, 0.05% citric acid, 0.05 caffeine, 0.24% theobromine, and 0.20% citrulline. Three different formulations were created and identified as follows: Formulation A (No Pasteurization-Protein), Formulation B (Pasteurized-No Protein), Formulation C (Pasteurized- Protein). From the sensory analysis we can conclude that the formulation with 50% watermelon juice had a final consumer acceptability of 6.7 and was used as base for the energy drink (n=75). The energy drink was processed for 45 seconds at a temperature of 80˚C, bottleled in 7oz plastic containers, and analyzed for a period of 3 to 6 months (4˚C). Formulation A presented product shelf life of 2 weeks, while Formulation B had a product shelf life of 6 months and Formulation C of 2 months and 3 weeks. In Formulations B and C the pasteurization significantly reduced the concentration of vitamin C, there was also a reduction in the color of the drink (saturation and tone) as well as in the acid titration. In addition, pasteurization decreased the microorganism growth in Formulations B and C when compared to Formulation A. The addition of protein showed significant differences in pH, titratable acidity ˚Brix and color in Formulation C. Using thermal treatments such as the pasteurization method allows the product’s shelf life to be increased therefore reducing the number of microorganisms in the juice and maintaining the stability of the product.