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Vino de mora (Rubus ulmifolius) y flor de Jamaica (Hibiscus sabdariffa) con propiedades antioxidantes y nutricionales como un producto innovador

Author

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  • Magna Gutiérrez Rodas

Abstract

El objetivo de la investigación es realizar vino de mora y flor de Jamaica con propiedades antioxidantes y nutricionales. Los materiales utilizados fueron: mora (extraído por trituración manual) agua purificada comercial y azúcar para tres porcentajes de pulpa (1 Libra, 2 libras y 3 libras) con las siguientes cantidades de flor de Jamaica (3 libras, 2 libras y 1 libra). Esta investigación se considera de lógica deductiva surge del modelo teórico de la revisión bibliográfica. El diseño de la investigación es no experimental basado. Se presenta la caracterización de la pulpa de mora con la presencia de sólidos solubles expresada en 6,0 º Brix, el porcentaje de acidez de la fruta es de 8,0 Considerando que las frutas oscilan entre 2g y 16g de ácido por litro de zumo.

Suggested Citation

  • Magna Gutiérrez Rodas, 2020. "Vino de mora (Rubus ulmifolius) y flor de Jamaica (Hibiscus sabdariffa) con propiedades antioxidantes y nutricionales como un producto innovador," Revista Caribeña de Ciencias Sociales, Servicios Académicos Intercontinentales SL, issue 2020-06, june.
    • Handle: RePEc:erv:rccsrc:y:2020:i:2020-06:04
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