Iced ginger beverage (Zingiber officinale) with bee honey
DOI:
https://doi.org/10.12873/443mendozaKeywords:
Antioxidants, physicochemical analysis, organoleptic, microbiologicalAbstract
Introduction:
The frequent consumption of sugary beverages reflects a lifestyle characterized by convenience and lack of time, being a common choice among families and children. Honey and ginger, recognized for their antioxidant and antibacterial properties, were combined in different proportions to develop a healthier alternative. This study aims to analyze the physicochemical, microbiological, and organoleptic characteristics of these beverages, as well as to determine their cost-benefit ratio.
Objectives:
To evaluate the physicochemical, microbiological, and organoleptic characteristics of beverages made with honey and ginger in different proportions, and to verify if they comply with the INEN 2337 regulation.
Materials and Methods:
Samples were analyzed at the Bromatology laboratory of the Technical State University of Quevedo. Physicochemical variables such as ºBrix and pH were evaluated, and a microbiological analysis was conducted to detect molds-yeasts and total aerobes. The organoleptic profile was assessed with 80 semi-trained tasters. A completely randomized design with Tukey comparison (p > 0.05) was used for statistical analysis.
Results:
The physicochemical parameters were characteristic of a harmless beverage, with absence of microorganisms. Treatment T5 (5% ginger, 15% honey, 80% water) was the most accepted, presenting a pale yellow color, honey aroma, and flavor.
Conclusions:
The developed beverages meet established quality standards, offering a healthier alternative to commercial sugary drinks. Treatment T5 stood out for its organoleptic acceptability.
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