La Estandarización del proceso de elaboración de una bebida isotónica con adición de pulpa de mango de hilaza verde

Sports drinks are an option when you sweat a lot or lose liquids. Their qualification of isotonic advantage to the fact that they contain a similar concentration of particles (sugars and mineral sales, mainly) in the blood, which favors their rapid assimilation. In theory, drinking them provides the ideal balance between rehydration and replenishment (Gatorade, 2017). The main objective of this project was to standardize the process of making an isotonic drink with the addition of green yarn mango pulp grown in the department of Atlántico, which is an alternative to potentiate the industrialization of the fruit through innovation. For the accomplish of the objectives, we was carried out an experimental investigation in order to standardize the process of making an isotonic drink that complied with the stipulated quality indicators; initially, the production process was determined, which consisted of the identification of available technologies for the production of this type of beverages, continuing with the selection of the required unit operations taking into account the raw material, fruit, final product and available technologies, then they established the control mechanisms that allow the unit operations to be inspected. For the next stage, the formulation was determined, taking into account the relevant legislation for the product to be standardized, the variables, unit operations and consumer acceptance. The prototype development was determined from three formulas, through a factorial arrangement 3^4, in which the variables A, B, C and D that correspond to the molecules of sucrose, sodium chloride, citrate of sodium and potassium chloride, respectively; each of the treatments is modified according to the limits allowed in the NTC 3837 of 2019 (ICONTEC, 2009) for each variable. The samples were sometimes a 5-point hedonic scale preference sensory analysis, from which it was concluded that there is no significant difference between the panelists. Formulation two being the most accepted (water 87,05%, fruit 4%, sugars 8,55%, sales 0,09%, acidity regulator 0,043%; flavor 0,125, stabilizers 0,07%, acidulant 0,15%). Therefore, we obtained a linear process that consists of three stages: the adaptation and preparation of the pulp, the transformation, packaging and storage; the formulation with the highest acceptance presented a sodium content 15,2 mEq/L, chloride 10,27 mEq/L, potassium 3,6 mEq/L and glucose percentage 3 Gamboa-Santos, J. y Campañone, L. (2018). Análisis digital de imágenes para evaluar el encogimiento