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Universidad de Panamá
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Submitted July 8, 2021
Published 2021-07-07

Artículos

Vol. 8 No. 2 (2021): Revista Colón Ciencias, Tecnología y Negocios

Process of a refreshing drink pink lemonade type with pigments of vegetable origin from the Panamanian flora

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Citación:
DOI: ND

Published: 2021-07-07

How to Cite

Solís, M. U., Peña, J., & Lorenzo, I. (2021). Process of a refreshing drink pink lemonade type with pigments of vegetable origin from the Panamanian flora. Revista Colón Ciencias, Tecnología Y Negocios, 8(2), 70–87. Retrieved from https://revistas.up.ac.pa/index.php/revista_colon_ctn/article/view/2240
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Abstract

The Panamanian flora presents a high diversity of species rich in water-soluble red pigments, among them we have Bactris guineensis (beach uvita), Hibiscus sabdariffa L. (saril or Jamaica flower) and Brassica oleracea var. capitata f. rubra (purple cabbage). Therefore, the objective of the study was to prepare a pink lemonade solution, using the pigments of these plants mentioned above, together with the juice of Citrus aurantifolia (Panamanian creole lemon). For this purpose, the traditional methods of preparing soft drinks were followed (obtaining the raw material, standardization, processing, and storage of the final product). The attributes (color, smell, and taste) were evaluated by 20 untrained panelists using an affective type of hedonic scale. The results show that the panelists did not find a significant difference between the lemonades p> 0.05 in the three attributes sampled (color, smell, taste). However, a more in-depth study of the means of the lemonade groups shows that the pink lemonade solution prepared with Bactris guineensis (beach grape) had a higher average between the groups.

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