Influencia del porcentaje de adición de quinua (Chenopodium quinoa), piña (Ananas comosus L. Merr) y nivel de dilución en la fortificación del néctar de manzana (Malus domestica) sobre la calidad del producto Influence of percentage of addition of quinoa (Chenopodium quinoa), pineapple (Ananas comosus L. Merr) and dilution level of fortification nectar apple (Malus domestica) on the quality of the product

The aim of the presented work was to assess the influence of the percentage of addition of quinoa (Chenopodium quinoa), pineapple (Ananas comosus L. Merr) and level of dilution, in fortifying the nectar of apple (Malus domestica) on the quality product. It was used trujillana red pineapple, with a pH of 3.38 and 65.04 mg of vitamin C / 100 ml and white quinoa with 14.44% protein and 1.69% fiber. The percentages of pineapple–quinoa used for the manufacture of nectar were: treadment 1 (20-10), 2 (15-15) and 3 (10-20) and the levels of dilution were: treadment 1 (1: 3), 2 (1: 3.5) and 3 (1: 4). They were evaluated by three levels (11, 12, 13, 21, 22, 23, 31, 32, 33), a total of 9 treatments. The results of the physico-chemical assessment °Brix, pH and titratable acidity by analysis of variance and Tukey of 5% test and sensory evaluation to assess the preference of nectar by 5 points hedonic scale showed better treatment 21 proportion as quinoa-pineapple 15- 15% level of 1:3 dilution with 12.5 °Brix; 0.47% titratable acidity; 4.0 pH; 1.17 % protein; 0.37 % grease; 0.63 % fiber and vitamin C content was 8.91 mg/100 ml of nectar. In conclusion the influence of the addition of pineapple – quinoa and dilution level of fortification apple nectar was mainly reflected by the content of vitamin C, protein and fiber in the final product.