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Abstract
La producción de flores de Jamaica y tamarindo muestra aumento últimamente a nivel mundial, sin embargo en Ecuador la información sobre su industrialización es escasa. En esta investigación, se realizó la elaboración de una bebida a base de flor de Jamaica (Hibiscus sabdariffa L.) y tamarindo (Tamarindus indica L.), con tres tratamientos del producto: (T1, T2, T3) conteniendo 5% y 15%; 10% y 10%; 15% y 5% de tamarindo y flor de Jamaica, respectivamente. La evaluación sensorial fue ejecutada usando una escala hedónica por un panel de 30 evaluadores no entrenados que calificaron del 1 (desagradable) al 4 (muy agradable), las características evaluadas son: color, textura, sabor, aroma de los tres tratamientos obtenidos. Los resultados mostraron que el tratamiento T3 (15% y 5% de contenido de tamarindo y flor de Jamaica, respectivamente) tiene la mayor aceptación de parte del panel. Posteriormente muestras de este producto fueron sometidas a análisis físico-químicos y microbiológicos tomando como referencia la normativa NTE-INEN 2337:2008 y 2304:2016 para asegurar su calidad e inocuidad.
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