Physicochemical evaluation of cereal and seed mixtures used as soft drinks in Central America (#116)

Authors

Reyes Puerto, Ever Adolfo

Guardado Sánchez, Fani Sofía

Abstract

The objective was to formulate and characterize cereal mixtures and seeds (Jícaro and cocoa) used as soft drinks in Central America. The methodology consisted in the concoction of formulations; these were subjected to a sensory evaluation to determine the one with the highest acceptability and preference, then the products were elaborated, determining the performance through the application of mass balances; the granulometry of each cereal mixture in a set of ASTM sieves and the nutritional characterization according to the Association of Official Agricultural Chemists (AOAC). The formulated mixtures presented high acceptability and preference by the evaluating panel. The granulometry results were 297.49 μm for the Jícaro seed, 227.74 μm for the Pinolillo, 222.84 μm for barley and 203.33 μm for the Policereal; Additionally, the Jícaro seed´s yield was 84.18%, for Pinolillo was 78.65%, for barley was 84.07% and for policereal was 85.44%. The nutritional characteristics determined by the AOAC methods, the Pinolillo complies with the provisions of the Nicaraguan Mandatory Technical Standard, and for the rest of the products their values were similar to other cited reports. The characterized cereal mixtures are fundamental in the food and nutrition of the Central American consumer.