Evaluación de la tonalidad y pureza de color CIE L*a*b de una bebida alcohólica de pitahaya (Hylocereus undatus) con maíz morado (Zea mays L) y flor de jamaica (Hibiscus sabdariffa)

Alcoholic beverages made from discarded fruits for export are a viable alternative for agroindustrial development, incorporating variants to the traditional production system that give added value when colorimetric, sensometric and physical-chemical parameters can be standardized. Thus, this research allowed evaluating the color of a non-distilled alcoholic beverage of red pitahaya (Hylocereus undatus) diluted in an infusion of Jamaica flower (Hibiscus sabdariffa) and purple corn (Zea mays L) through the CIE L*a*b space. The experimental design was based on a factorial arrangement A*B*C, I feel A (12.5%, 15%, 17.5% and 20% of pitahaya pulp), B (brewer's yeast and wine yeast) and C (purple corn and Jamaica flower) with 3 replicates being 48 experimental units. The purple corn was subjected to cooking to obtain an infusion, likewise the flower of Jamaica and the resulting liquid was added to the pitahaya pulp, liquefying, filtering and adjusting the must to 21ºBrix. The experimental responses were subjected to a normality test, demonstrating that they were not normally distributed, and the Friedman and Holm non-parametric tests were applied. The best treatment was the combination of factors a0b1c0 (12.5% pulp + brewer's yeast + purple corn), establishing the color indicators as luminosity (35.83), tonality (19.59) and purity (1.28), defining that the color tonality is within the chromatic plane +b*+a*. red. In addition, physical, chemical and sensometric indicators of the alcoholic beverage were defined, the yield is 88.95%, for the best treatment of the alcoholic beverage, thus obtaining that for each 12.5% of pulp in 4 liters of water we will obtain 3.558 L fermented alcoholic beverage. The best treatment was subjected to methanol and polyphenol analysis.