Physicochemical evaluation of a beverage prepared from Oolong infusion with non-caloric sweeteners
DOI:
https://doi.org/10.63728/riisds.v10i1.55Keywords:
sweeteners, tea, beverages, oolong, infusionsAbstract
The consumption of refreshing beverages made from tea infusions has increased in recent years, mainly due to its peculiar flavor and the fact that it is associated with improved health of consumers. Generally, these beverages are sweetened with cane sugar, which can reduce their beneficial effect. Therefore, the objective of this research was to formulate drinks obtained from oolong infusions at different temperatures and sweetened with three non-caloric sweeteners. The data were analyzed under a 3x3 factorial design where the first factor was the temperature (80, 90 and 100 ºC) and the second was the sweeteners used (Stevia, Sucralose and Dextrose). The parameters evaluated were: pH, titratable acidity, ºBrix and color (L*, a*, b*). The results showed that there is a significant difference (p£0.05) for most of the variables. Regarding pH, by increasing the extraction temperature, said variable increases slightly from 2.9 to 3.1. The titratable acidity was maintained between 0.102 and 0.109 for all treatments. Regarding color, the highest luminosity (L*) (67.23±1.31) was obtained in the drink obtained at 90 ºC and sweetened with sucralose. The highest a* variable was found in the drink sweetened with sucralose but obtained at 100 ºC, with an average of 10.14±1.43. The combination of temperature and sweeteners allows us to obtain drinks with adequate physicochemical properties to offer consumers a refreshing option that does not provide excess calories.
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