Determinación de calidad de bebidas fermentadas de cultivares de musáceas de bajo grado alcohólico saborizada con frutos tropicales.

Abstract

An experimental work was carried out in the agroindustrial laboratory of the Río Suma experimental farm of the Universidad Laica "Eloy Alfaro" of Manabí- Extension El Carmen, with the general objective of determining the quality of fermented beverages of musaceae cultivars of low alcoholic content flavored with tropical fruits, for this laboratory trial a Complete Randomized Design (CRD) was used, with five treatments representing tropical fruits as flavorings (ovo, orange, pineapple, tangerine and papaya) and three replicates. An analysis of variance was carried out to establish statistical significance between treatments and to compare means, the Tukey test (0.05) was applied using the InfoStat program; the variables to be measured were the solid must and alcohol content of the treatments, as well as the pH and brix degree, in addition to the volume of alcohol in each fermented beverage. The results determined that there were no significant differences (p > 0.05) in the solid must of the components used, these had an average of 2.14 grams, in addition to the alcohol production, with an average of 2.81 liters among the treatments, and the volume of alcohol with an average of 1.53 v/v; for the case of pH and °Brix of the beverages, significant differences were found (p < 0.05) with papaya and orange being the highest in pH with 3.63 and 3.6 respectively, while in °Brix papaya, pineapple and mandarin had the highest values with 17.73° 15.53° and 13.63° Brix respectively.