Estudio de la viabilidad para la elaboración de una bebida tipo kombucha con infusiones de hoja de guayusa (Ilex guayusa), hojas de cacao (Theobroma cacao L) y ataco (Amaranthus hybridus), con distintos azúcares

Abstract

The present work focuses on studying the feasibility of making a kombucha-type drink with infusions of guayusa leaf (Ilex guayusa), cocoa leaves (Theobroma cacao L) and ataco (Amaranthus hybridus), with bee honey and cane honey, as sources of sugar. The objective of this work is to promote Ecuadorian gastronomic innovation, since the process of making kombucha can contribute significantly to this field, by demonstrating the importance of integrating the scientific field into the gastronomic one. Regarding the methodology, laboratory experimentation was carried out with eight main samples and three replications respectively; They underwent eight days of aerobic fermentation and five days of anaerobic fermentation. Finally, a tasting panel of eight people was selected, who tested the random samples and filled out Likert scale forms to evaluate the organoleptic characteristics of the samples. Regarding the results, all samples obtained an acceptability percentage of more than 70%. The sample with the greatest acceptance was the coded RBM, which was made with a mixture of infusions of guayusa leaf (Ilex guayusa), cocoa leaves (Theobroma cacao L) and ataco (Amaranthus hybridus), and honey. This concludes that it is feasible to make a kombucha-type drink with the aforementioned products.