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espanolRESUMEN Se elaboraron cinco nectares con distintos porcentajes de betarraga, zanahoria y naranja en su formulacion. Como objetivo general se propuso evaluar la valoracion sensorial, nutricional e higiene de un nectar a base de jugo de betarraga. Los objetivos especificos fueron medir parametros quimicos tales como pH, acidez y solidos solubles; determinar el contenido nutricional, expresado en vitamina C y azucares reductores; analizar atributos sensoriales, expresados en color, aroma, dulzor, acidez, viscosidad y aceptabilidad; e identificar la presencia de mesofilos aerobios, segun el reglamento sanitario de Chile. Los nectares fueron estandarizados a un pH de 3,8 y solidos solubles de 14 °Brix, agregando poca cantidad de azucar. Una vez envasados fueron refrigerados a 7 °C y los parametros fisicoquimicos se midieron a los 0, 15 y 30 dias. El analisis sensorial se hizo a los 30 dias de almacenamiento y el analisis microbiologico a los 120 dias. Los resultados de los analisis fisicoquimicos y sensoriales fueron evaluados con un diseno completamente aleatorio. Para todos los analisis estadisticos se determino un nivel de confianza del 95%. La aceptabilidad determinada por 13 panelistas semientrenados arrojo mayor puntaje al tratamiento 4 (T4), con un 70% de jugo de betarraga, 15% de jugo de zanahoria y un 15% de pulpa de naranja en su formulacion. Al momento de la evaluacion sensorial este nectar presento un pH de 3,7; 0,20% de acidez titulable, solidos solubles de 14,3 °Brix, un contenido de vitamina C de 6,3 mg/100 g de acido ascorbico y 1,7% de azucares reductores. El numero probable de unidades formadoras de colonias fue 13 y 36, y todas presentaron una buena calidad microbiologica a los 120 dias de almacenamiento. EnglishABSTRACT Five different nectars were elaborated, having a variable percentage of beet, carrot and orange in their formulation. As a general objective It was proposed to evaluate the sensorial, nutritional and hygienic features of nectars made from beet juice. Specific objectives were to assess chemical parameters such as; pH, acidity and soluble solids in the elaborated nectar; to assess the nutri tional content, expressed in Vitamin C and reducing sugars; to carry out a sensorial assessment on the elaborated nectar, expressed in color, aroma, sweetness, acidity, viscosity and acceptability; to assess the presence of mesophilic aerobes, according to the sanitary food regulations from Chile. Nectars were standardized to a pH of 3.8 and soluble solids of 14 °Brix, showing a slight difference in the amount of sugar added. After packing, they were refrigerated at 7 °C and physicochemical parameters were measured at 0, 15 and 30 days of storage. Sensorial and microbiological analyzes were carried out after 30 and 120 days of storage. The results of the physicochemical and sensorial analyzes were evaluated with a completely randomized design. For all statistical analyzes, a confidence level of 95% was determined. The acceptability of nectars with the highest score was the one elaborated in treatment 4 (T4), with 70% of beet juice, 15% of carrot juice and 15% of orange pulp in their formulation. At the time of the sensorial evaluation, this nectar showed a pH of 3.7 and a 0.20% titrable acidity, soluble solids of 14.3 °Brix, a vitamin C content of 6.3 mg/100 g of ascorbic acid and 1.7% of reducing sugars. The probable number of colony forming units was 13 and 36, thus all nectars showed a good microbiological quality after 120 days of storage.

Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice