Resumo

MOLINA BORJA, Franklin Antonio et al. Effect of the combination of natural juices on the osmolality of a hypertonic drink. Universidad y Sociedad [online]. 2023, vol.15, n.5, pp. 376-394.  Epub 30-Out-2023. ISSN 2218-3620.

At the Technical University of Cotopaxi, Ecuador, the effect of Osmolality in a hypertonic drink from the combination of orange juice and carrot juice was studied, applying an experimental investigation. Thirteen different treatments were developed and established with the statistical program Design Expert 11.1.0.1 (StadEase Inc., Minneapolis, USA). The samples were subjected to a previous pasteurization for their subsequent packaging. A sensory evaluation was carried out, where treatments 1, 8 and 13 were determined as the most accepted. Subsequently, through the program, the most optimal experimental run was obtained in terms of osmolality, which was determined as the best treatment at t8 that corresponds to the formulation with a mix of salts of 0.25%; water 15%; 54.11% orange juice and 30.64% carrot juice, thus giving an osmolality of 487 mOsm/Kg. In the physicochemical analysis, the following results were obtained: pH of 5; 0.64 acidity; 7.8 °Brix and 1.038 g/ml density; microbiological analysis of Moulds, Yeasts, E. Coli and Total Coliforms, said results are <1 and in nutritionals we have per-250 ml; 9% sodium; 7% carbs; 8.37% total sugars; 9.85% total solids; 0.38% protein; 37.42 kcal/100 g; 0.17 mg/100 g vitamin A; 0.002 mg/100 g vitamin B3 and 17.06 mg/100 g vitamin C %. The cost of this drink was 0.79 US cents for 500 ml and 0.39 US cents for 250 ml.

Palavras-chave : Hypertonic drink; Sports drink; Orange; Carrot; Osmolality; Mineral salts.

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