<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1692-3561</journal-id>
<journal-title><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Bio.Agro]]></abbrev-journal-title>
<issn>1692-3561</issn>
<publisher>
<publisher-name><![CDATA[Taller Editorial Universidad del Cauca]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1692-35612020000100056</article-id>
<article-id pub-id-type="doi">10.18684/bsaa.v18n1.1411</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Formulación y evaluación fisicoquímica de jugo de mora (Rubus glaucus Benth) enriquecido con calcio y vitamina C.]]></article-title>
<article-title xml:lang="en"><![CDATA[Formulation and physicochemical evaluation of mora juice (Rubus glaucus Benth) enriched with calcium and vitamin C.]]></article-title>
<article-title xml:lang="pt"><![CDATA[Formulação e avaliação físico-química do suco de mora (Rubus glaucus Benth) enriquecido com cálcio e vitamina C.]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[AGUDELO MARTÍNEZ]]></surname>
<given-names><![CDATA[PAOLA A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[LUNA RAMÍREZ]]></surname>
<given-names><![CDATA[JULIO C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[QUINTERO-CASTAÑO]]></surname>
<given-names><![CDATA[VICTOR D.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Quindío Programa de Maestría en Química Laboratorio Diseño de Nuevos Productos]]></institution>
<addr-line><![CDATA[Armenia ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Quindío Programa de Ingeniería de alimentos ]]></institution>
<addr-line><![CDATA[Armenia ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Quindío Programa de ingeniería de alimentos ]]></institution>
<addr-line><![CDATA[Armenia ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>18</volume>
<numero>1</numero>
<fpage>56</fpage>
<lpage>63</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-35612020000100056&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-35612020000100056&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-35612020000100056&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La mora es un fruto que se cosecha en los andes colombianos y apetecido por los consumidores por su intenso sabor y por sus propiedades antioxidantes. Este fruto, en su mayoría, se consume procesado debido a su alto grado de perecibilidad. El objetivo de este trabajo fue formular un jugo de mora funcional. Las formulaciones del jugo presentaron pulpa de mora, sucralosa, goma CMC, pectinasa, citrato de sodio, vitamina C y citrato de calcio. La adición de calcio y vitamina C se realizó con base en el 20% de del valor diario recomendado (VDR) propuesto en la Resolución 333 de 2011 del Ministerio de la Protección Social (Colombia). Los resultados para el producto final fueron: calcio 112,46 ± 10,877 mg/100 g y vitamina C 263,38 ± 6,180 mg/L. Se observó un cambio en los parámetros a* y b* al día 18 de su almacenamiento. El pH (4,3) y la viscosidad (590 cP) permanecieron constantes hasta los 18 días de evaluación. El alimento funcional formulado puede ser catalogado como excelente fuente de calcio y vitamina C, a pesar de la degradación de la vitamina C por tratamientos térmicos aplicados.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO La amora é aquela que é produzida nos Andes colombianos, muito desejada pelos consumidores por seu sabor intenso e suas propriedades antioxidantes. Esta fruta, consumida principalmente processada devido ao seu alto grau de perecibilidade. O objetivo deste trabalho foi produzir um suco de amora-preta funcional. As formulações do suco apresentaram polpa de amora, sucralose, goma CMC, pectinase, citrato de sódio, vitamina C e citrato de cálcio. A adição de cálcio e vitamina C foi feita com base em 20% do valor diário recomendado (VDR) proposto na Resolução 333 de 2011 do Ministério da Proteção Social (Colômbia). Os resultados para o produto final foram para cálcio 112,46 ± 10,877 mg/100 g e vitamina 263,38 ± 6,180 mg/L. Uma mudança foi observada nos parâmetros a* e b* no dia 18 de seu armazenamento. O pH (4,3) e a viscosidade (590 cP) permaneceram constantes até 18 dias de avaliação. Desta forma, foi produzido um alimento funcional que pode ser classificado como uma excelente fonte de cálcio e vitamina C, apesar da degradação da vitamina C pelos tratamentos térmicos aplicados.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Alimentos funcionales]]></kwd>
<kwd lng="es"><![CDATA[Jugo de mora]]></kwd>
<kwd lng="es"><![CDATA[Compuestos fisiológicamente activos]]></kwd>
<kwd lng="en"><![CDATA[Functional food]]></kwd>
<kwd lng="en"><![CDATA[Blackberry juice]]></kwd>
<kwd lng="en"><![CDATA[Physiologically active compounds]]></kwd>
<kwd lng="pt"><![CDATA[Alimentos funcionais]]></kwd>
<kwd lng="pt"><![CDATA[Suco de amora]]></kwd>
<kwd lng="pt"><![CDATA[Compostos fisiologicamente ativos.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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