Néctar funcional a base de Averrhoa carambola (carambola) y Physalis angulata (mullaca) endulzado con Stevia rebaudiana (stevia) y Apis mellifera (miel de abeja)

• Autores: Hidalgo Servan, Astrid Treyssy, Colome Ramirez, Flor Milenia
• Formato: tesis de grado
• Fecha de Publicación: 2025
• Institución: Universidad Nacional De La Amazonía Peruana
• Repositorio: UNAPIquitos-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unapiquitos.edu.pe:20.500.12737/12022
• Enlace del recurso: https://hdl.handle.net/20.500.12737/12022
• Nivel de acceso: acceso abierto
• Materia: Tecnología de alimentos; Néctar; Carambola; Averrhoa carambola; Mullaca; Physalis angulata; Edulcorantes; Stevia; Stevia rebaudiana; Miel; Abeja melífera; Apis mellifera; https://purl.org/pe-repo/ocde/ford#2.11.01

The objective of this study was to elaborate a functional nectar based on Averrhoa carambola (carambola) and Physalis angulata (mullaca), using Stevia rebaudiana (Stevia) and Apis mellifera (honey) as natural sweeteners. An experimental type of research was developed, establishing technological formulation parameters and evaluating the nutritional quality by means of proximal analysis, microbiological quality, antioxidant capacity applying DPPH and ABTS techniques, as well as the quantification of phenols and sensory acceptability through a hedonic test. The results showed that the type of sweetener influenced the nutritional composition of the nectar, with higher carbohydrate and energy content observed in the formulations with honey. Microbiological analyses confirmed the safety of all samples. In terms of antioxidant capacity, nectars sweetened with Stevia and honey showed higher activity and total phenol content. In the sensory evaluation, the nectar with honey obtained the best acceptance in color, odor, flavor and general acceptability. It is concluded that the combination of carambola, mullaca and honey is a viable option for the development of functional beverages with good nutritional quality, high antioxidant activity and high consumer acceptance.