Desarrollo de un néctar mixto de mango y acerola: Development of a mango and acerola mixed nectar

Se desarrollo un nectar mixto de mango y acerola con adecuada calidad quimica, microbiologica y sensorial. El aumento del porcentaje de pulpa de acerola en la formulacion produjo una variacion significativa de la aceptacion sensorial (AS) y un aumento del contenido de acido ascorbico (CAA). El nectar optimizado contiene 11,70 % de pulpa de acerola, 9,73 % de pulpa de mango, 13,24 % de azucar, 0,13 % de acido citrico y 65,2 % de agua. Su AS (6,4 puntos) se corresponde con la categoria –me gusta–, su CAA (76 mg/100 g) es similar a la Cantidad Diaria Recomendada para vitamina C. Palabras clave: acerola, mango, nectar. ABSTRACT Development of a mango and acerola mixed nectar A mixed nectar of mango and acerola with adequate chemical, microbiological and sensory quality was developed. An increase in the percentage of acerola pulp in the formulation produced a significant variation in the sensory acceptance and a significant increase in ascorbic acid content. The optimized nectar contains 11.70% of acerola pulp, 9.73% of mango pulp, 13.24% of sugar, 0.13% of citric acid and 65.2% of water. Its sensory acceptance (6,4 points) corresponds to the category -I like it-, its ascorbic acid content (76 mg/100 g) is like the Recommended Dietary Allowance for vitamin C.Keywords: acerola, mango, nectar.