Diseño de un néctar de mango y piña sin azucares añadidos bajo la nte Inen 2337

Abstract

The objective of this work was to design a mango and pineapple nectar without added sugars based on the requirements set forth in the NTE INEN 2337, for which the technical criteria for the selection of inputs is presented; The benefits of the bioactive compounds of raw materials such as phenolic compounds, carotenoids and ascorbic acid are detailed, which have great potential to modulate risk factors for diseases; The nectar production process is described by means of a flow chart detailing the stages: reception of raw material, selection, weighing, washing, peeling, blanching, pulping, standardization, pasteurization, packaging, cooling, labeling and storage; It also describes the methodology used to characterize both the raw materials and the finished product (determination of acidity, pH and soluble solids) and finally the sensory evaluation sheet is presented that will help us to evaluate both the acceptance and rejection as well as the product characterization.