Abstract

AGUDELO MARTINEZ, PAOLA A.; LUNA RAMIREZ, JULIO C.  and  QUINTERO-CASTANO, VICTOR D.. Formulation and physicochemical evaluation of mora juice (Rubus glaucus Benth) enriched with calcium and vitamin C. Rev.Bio.Agro [online]. 2020, vol.18, n.1, pp.56-63. ISSN 1692-3561.  https://doi.org/10.18684/bsaa.v18n1.1411.

The blackberry is a fruit that is harvested in the Colombian Andes and is very popular with consumers for its intense flavor and its antioxidant properties. This fruit, mostly consumed processed due to its high degree of perishability. The objective of this work was to produce a functional blackberry juice. The juice formulations have blackberry pulp, sucralose, CMC gum, pectinase, sodium citrate, vitamin C and calcium citrate. The addition of calcium and vitamin C was made based on 20% of the recommended daily value (VDR) proposed in Resolution 333 of 2011 of the Ministry of Social Protection (Colombia). The results for the final product were for calcium 112,46 ± 10,877 mg/100 g and vitamin 263,38 ± 6,180 mg/L. A change was registered in the parameters a * and b * on the 18th day of storage. The pH (4,3) and the viscosity (590 cP) remained constant until 18 days of evaluation. In this way, a functional food is produced that can be classified as an excellent source of calcium and vitamin C, despite the degradation of the C showcase by applied thermal treatments.

Keywords : Functional food; Blackberry juice; Physiologically active compounds.

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