A drink was developed from sweet almonds (Prunus dulcis) using 3 factors at different levels: almond: water ratio (1: 3, 1: 4, 1: 5); percentage of soluble solids (7 and 10º Brix) and sterilization time (15 and 25 minutes). The beverages were subjected to a sensory analysis where the color, odor, taste and consistency were evaluated, for which a completely randomized block design (DBCA) with 50 untrained panelists was used; using a verbal hedonic scale with 7 points.The data was processed in the Statgraphics Centurión plus v.16 software. In this way, the optimized formula was determined (almond dilution: water of 1: 5, percentage of soluble solids of 10 ° Brix and a sterilization time of 25min at 121 ° C), which obtained a higher level of liking (average of 5.6 out of 7).To this treatment, the physicochemical, proximal chemical analysis, mineral analysis, and finally the commerc...

A drink was developed from sweet almonds (Prunus dulcis) using 3 factors at different levels: almond: water ratio (1: 3, 1: 4, 1: 5); percentage of soluble solids (7 and 10º Brix) and sterilization time (15 and 25 minutes). The beverages were subjected to a sensory analysis where the color, odor, taste and consistency were evaluated, for which a completely randomized block design (DBCA) with 50 untrained panelists was used; using a verbal hedonic scale with 7 points.The data was processed in the Statgraphics Centurión plus v.16 software. In this way, the optimized formula was determined (almond dilution: water of 1: 5, percentage of soluble solids of 10 ° Brix and a sterilization time of 25min at 121 ° C), which obtained a higher level of liking (average of 5.6 out of 7).To this treatment, the physicochemical, proximal chemical analysis, mineral analysis, and finally the commerc...

A drink was developed from sweet almonds (Prunus dulcis) using 3 factors at different levels: almond: water ratio (1: 3, 1: 4, 1: 5); percentage of soluble solids (7 and 10º Brix) and sterilization time (15 and 25 minutes). The beverages were subjected to a sensory analysis where the color, odor, taste and consistency were evaluated, for which a completely randomized block design (DBCA) with 50 untrained panelists was used; using a verbal hedonic scale with 7 points.The data was processed in the Statgraphics Centurión plus v.16 software. In this way, the optimized formula was determined (almond dilution: water of 1: 5, percentage of soluble solids of 10 ° Brix and a sterilization time of 25min at 121 ° C), which obtained a higher level of liking (average of 5.6 out of 7).To this treatment, the physicochemical, proximal chemical analysis, mineral analysis, and finally the commerc...