Elaboración de una bebida energizante a partir de borojó (Borojo apatinoi Cuatrec.)

Translated title of the contribution: Making an energizing beverage from borojo (Borojoa patinoi Cuatrec.)

Gustavo Adolfo Hincapié Llanos, Juan Carlos Palacio Piedrahíta, Sergio Páez Sierra, Claudia Estela Restrepo Flórez, Lina María Vélez Acosta

    Research output: Contribution to journalArticlepeer-review

    1 Scopus citations


    Introduction. Borojo is a tropical fruit mainly cultivated in the Colombian Pacific, and countless benefits for the human health are attributed to it. At current times, several studies to obtain further information about this fruit, and to exploit its agricultural and industrial uses, are being made. Objective. To develop an energizing beverage from borojo, in a powdered presentation and with strawberry flavor. Materials and methods. Chemical and microbiological analyzes were performed to the fresh pulp and to powdered borojo. The pre-mixtures were formulated, varying the powdered borojo percentages. The acceptance of the formulas was evaluated by the use of a flavor profile with a panel of experts, according to ICONTEC regulations, to choose the final formulation. Samples of the beverage were packed in BOPP MET/PA/LDPE, BOPP/Pigmented and BOPP/BOPP MET, laminated packaging options with a barrier against vapor. At a zero time period, aqueous activity measurements (aw), % of humidity and the sensory analysis at 60 and 120 days were performed to each sample, in order to establish its stability. Results. The pre-mixture chosen contains 21.7% of powdered borojo. The most stable packaging according to the physical-chemical and sensory parameters was BOPP MET/PA/LDPE, because it preserved its characteristics after 60 days.

    Translated title of the contributionMaking an energizing beverage from borojo (Borojoa patinoi Cuatrec.)
    Original languageSpanish
    Pages (from-to)33-43
    Number of pages11
    JournalRevista Lasallista de Investigacion
    Issue number2
    StatePublished - 2013


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