Comparative Study of Golden Berry’s Nectar Preservation (PhysalisPeruviana L), Through Thermal Pasteurization and High Intensive Pulsed Electric Field (HIPEF)

The objective of this study was to produce golden berry nectar (Physalisperuviana l) by preserving its nutritional properties. A design of three factors was applied: (Factor A) 15% and 30% of pulp; (Factor B) frequencies of 50, 150 and 250 Hz; (Factor C) applied time of 15, 30 and 45 minutes. The physicalchemical properties analysis of the samples was carried out and it was compared the samples that were applied HIPEF and the ones analyzed by Tukey (p> 0,05). Then it was determined that there is no significant difference between them with a mean of 0,431 ± 0,036 for acidity (% citric acid), for ° Brix with 12,96 ± 0,066 and for viscosity with 2,774 ± 0,015 mPa * s. But the values of pH and content of Vitamin C were straight –line affected by frequencies of 50 and 150 Hz. A sensorial test was performed (incomplete block design), 5-point hedonic scale and 35 semi-trained tasters. The best treatment a1b0c2 (30% pulp-50Hz-45min) was chosen because it had a greater quantity of Vitamin C with a value of 8,297 mg Ascorbic acid / 100 ml of nectar representing 87,9% in retention index with SD ± 0,011.