Resumen

LOPEZ, Esteban Pérez; MONGE, Valeria Amores  y  LEON, Alison Loría. Evaluation of quality parameters in commercial beverages with added sugar content. Rev. Soc. cient. Parag. [online]. 2023, vol.28, n.1, pp.84-99. ISSN 2617-4731.  https://doi.org/10.32480/rscp.2023.28.1.84.

Abstract: The intake of sugar in an uncontrolled way leads to severe health problems, which have already been deeply studied in multiple investigations. In this sense, the high content of labeled sugar and content in commercial beverages become a focus of continuous interest at the health level, by consumers of different ages and social strata who cling to harmful habits of consumption of such products. The objective of this research was to investigate the sugar content and pH in the main commercial beverages purchased in the Costa Rican market. Laboratory analytical methodologies were applied for the direct experimental determination of °Brix and pH in the main beverages selected for the study. As results, pH values ranging between 2.50 and 4.50 were obtained in all the selected categories of soft drinks for this study, and with respect to Brix degrees, data in the range of 4.5 and 14.1 were obtained, which is directly related to the percentage of total dissolved solids in beverages, in this case mostly sugars. A certain degree of acidity is reflected in the experimentally analyzed beverages, which is typical in commercial beverages due to the components of the formulation and a high sugar content was reflected in the beverages but considered within the normal range for the sugar content in said beverages products.

Palabras clave : commercial beverages; sugar content; Brix degrees; pH; refractometry..

        · resumen en Español     · texto en Español     · Español ( pdf )