Effect of vegetables inclusion in sour fruit pulps on relevant chemical and sensory indicators in nectars elaboration

Abstract

Colombia is considered the fifth country with the highest consumption of beverages with added sugar in America. Fruit beverages are part of the local gastronomic tradition. Tropical fruits are characterized by having a strong acid flavor. So, sucrose is added to improve their sensory acceptability. This research was carried out with the aim of evaluating the inclusion of white pumpkin (Curcubita moschata) and guatila (Sechium edule) in the process of making Colombian sour fruit drinks as an alternative to reduce the consumption of added sucrose. For this, two traditional fruit beverages with sucrose addition were prepared. A blackberry (Rubus glaucus Benth) beverage and a lulo or naranjilla beverage (Solanum quitoense) were prepared using a traditional recipe. Alternative blackberry and lulo beverages were prepared with different levels of white pumpkin (Curcubita moschata) and guatila (Sechium edule) as an alternative to replace sucrose addition. pH, titratable acidity, total soluble solids and descriptive sensory profile were evaluated. It was found that it was possible to add white pumpkin and/or guatila pulp up to 50% (w/w), related to the weight of the fruit, without observing changes on their color, smell and texture. These vegetables do not add sweetness, but they do significantly reduce acidity, which could improve the sensory acceptance without sucrose addition. Therefore, the incorporation of vegetables in the process of making fruit beverages could reduce the consumption of added sucrose in this type of product.