Formulación de una bebida tipo néctar, elaborada a base de pulpa de mangostán (Garcinia mangostana) y determinación de las concentraciones de calcio, fósforo y potasio.

ABSTRACT The main purpose of this research was to elaborate a nectar-type drink, based on mangosteen pulp (Garcinia mangostana) and to determine the amounts of calcium, phosphorus and potassium, present in this drink, in which the sensory characteristics of the Final product. The idea of making mangosteen nectar came about because the existence of the product in the market is not known, because is an exotic or unconventional fruit, recently introduced in Guatemala. For the formulation of a nectar-type drink, made from mangosteen pulp and the determination of calcium, phosphorus and potassium concentrations, different tests were carried out during the process to obtain a final product. A sensory evaluation pilot panel was carried out on three formulations of different percentages of mangosteen pulp (15%, 25%, 35%), obtaining formulation No. 583 with 25% pulp with better sensory characteristics. The panel was carried out in the sensory evaluation laboratory of the pilot plant of the Food Engineering career of the South West University Center -SWUC-. Having the support of twenty-five panelists, who evaluated the characteristics of color, smell, taste and texture (viscosity of the liquid), of the mangosteen nectar. Once the sample with the best sensory characteristics was identified, the panel aimed at all types of final consumers (children, adults, older adults) was carried out, to determine the acceptability of the mangosteen nectar, the consumer panel, was made with a number of one hundred people and the evaluated formulation was rated, obtaining the highest percentage for the “Like a lot” scale and it was concluded that the drink is accepted. A test was used in both panels, using the seven-point hedonic scale, where seven represents the scale "like a lot" and one means "dislike a lot."