Análisis del proceso de elaboración de bebidas gaseosas con frutas y plantas amazónicas en el laboratorio Canopy Bridge ubicado en San Pablo de Uzhpayacu, Napo, Ecuador, durante el periodo febrero - mayo 2023

Abstract

This intervention project aims to analyze the process of making soft drinks with Amazonian fruits and plants in the Canopy Bridge laboratory located in San Pablo de Uzhpayacu, Napo, Ecuador, during the period March - August 2023. For this we worked with two Amazonian fruits such as: Mulchi from the Myrtaceae family, Mountain grape belonging to the Urticaceae family, in the same way, two Amazonian plants such as: Amazonian vanilla from the Orchidaceae family and Guayusa from the Aquifoliaceae; Fruits and plants of Ecuadorian gastronomy, present especially in the Oriente region where we can find an immense variety of undervalued products; for this reason, knowing the organoleptic characteristics that they possess, gave way to the creation of soft drinks enriched with flavors of Amazonian fruits and plants. Each fruit and plant has been treated under appropriate techniques that contribute to food sustainability, such as leaf dehydration, fruit bleaching, maceration and carbonation. The analysis of the elaboration of Amazonian soft drinks was based on an experimentation that seeks to obtain syrups enriched with flavors of Amazonian fruits and plants for the next elaboration of carbonated soft drinks. During the development of the project, formulations with changing percentage concentrations of flavor extracts are presented to finally present carbonated beverages with Amazonian fruits and plants suitable that meet high quality standards under the regulations and requirements stipulated in the Ecuadorian technical standard NTE INEN 1101 (2017) Soft or carbonated beverages. Keywords: soft drinks, Amazonian fruits, Amazonian plants, syrup, sustainability, carbonation.