DETERMINATION OF METABOLIC ENERGY BY THE CRABTREE EFFECT, IN A NATURAL CAROM SOFT DRINK
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Abstract
The present research was carried out in the laboratory of biological sciences was elaborated a natural soft drink using the carom with different levels of glucose (5%, 10%, 15% and the control), the best treatment was defined by physicochemical, microbiological and sensory analysis. The statistical tests were a completely randomized design, analysis of variance, and Tukey's test for mean separation (P<0.05); Sensory analysis was performed with an affective test with untrained panelists. The results were that the glucose level does interfere with the physicochemical, microbiological and sensory parameters of the drink, concluding that the glucose level at 10% and 15% are the most convenient because they are within the parameters of the INEN standard for carbonated beverages (NTE INEN 1101: 2017). While in the organoleptic characteristics the drink with 15% glucose had greater acceptance by the panelists.
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