Antioxidant activity and sensory properties of soybean and guava beverage sweetened with stevia
DOI:
https://doi.org/10.35381/i.p.v5i8.3637Keywords:
Microbiology, properties, beverage, energy intake, variation, UNESCO Thesaurus)Abstract
The objective of this study was to determine the microbiological parameters of beverages as established in the NTE INEN 3028:2018-02 standard. Methodologically, the study was of experimental design. The results reflected that the microbiological parameters of the beverages, present the absence of total and fecal coliforms, the hydrogen potential (pH) exhibits significant variations between treatments, highlighting the diversity in the acidity of the samples with a downward trend, being the sample T1 the one with the highest content, the phenolic content and antioxidant activity, has a marked variability, since the sample T2 (9.447-8.562), exhibits the highest level, followed by T3, T4, T1 and T5. In conclusion, the sensory acceptability of the beverages was found to be highest in terms of "odour (6.164), colour (7.357), texture (6.110) with a high range of acceptability but minimal acceptability of taste according to the panellists.
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