Estudio en el cambio de coloración del néctar de durazno en la etapa de almacenamiento

Abstract

Beverage procurement in the country has maintained a good performance, concentrating on the trade of fruit juices and nectars. Currently, peach nectar is widely accepted in the market due to its sensory attributes (aroma, texture, flavor, etc.) and the nutritional content included in the fruit. The NTE INEN 2337 (2008) indicates as a food product of pulpy extract or not, unaltered but susceptible to undergo changes by fermentation due to the sugars naturally present in the fruit, it is also understood by nectar to the mixture of juice with concentrated pulp or not, which is added water with the addition of some ingredients mainly sweeteners. In addition, stabilizers and preservatives can be added based on the amounts allowed under regulations.