Development of an energy drink based on cocoa and guayusa
DOI:
https://doi.org/10.56926/repia.v3i2.66Keywords:
natural antioxidants, sensory analysis, functional beverage, natural caffeine, chemical composition, microbiological evaluationAbstract
The research focused on the development of energy drinks using cocoa powder (Theobroma cacao L), guayusa (Ilex guayusa), powdered panela as a natural sweetener, and water. An experimental approach was employed, and three treatments were developed. Guayusa leaves, cocoa and powdered panela were used. As part of the experimental design, variable amounts of cocoa (20%, 30%, 27%) and guayusa (35%, 25%, 28%) were tested while keeping the amounts of panela and water constant. A sensory evaluation using a 4-level hedonic scale determined the most accepted product. Statistical analysis of the results indicated that treatment 2 achieved the best averages, with a mean score of 3.47 for color, 3.57 for texture, 3.23 for flavor, and 3.60 for aroma. Additionally, physicochemical analyses were conducted, showing pH and soluble solids values of 5.5 and 22°C. Microbiological tests, according to the INEN 2411:2017 standard, indicated the absence of mesophilic aerobes, coliforms, molds, and yeasts, and a bromatological analysis revealed a caffeine content of 230 mg/l, indicating that the beverage meets the basic caffeine requirement for energy drinks.
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Copyright (c) 2024 Luis Humberto Vásquez Cortez, José Ricardo Rojas Sánchez, Álvaro Martín Pazmiño Pérez, Sanyi Lorena Rodríguez Cevallos
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