Abstract            Volume:6  Issue-6  Year-2018         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

We plan to make a nutritious drink using vegetables, bulbs and tubers as a dietary supplement for a healthy life, in which different levels of tomato (28%, 38% and 48%) and pickle (20%, 30% and 40%) were incorporated.) to a cocktail of onions, peppers, carrots and garlic to which was added other ingredients that enhanced sensory attributes to the beverage whose experimental nutritive, microbiological and organoleptic results were analyzed under a completely random design with a combinatorial arrangement. The drinks that were used tomato in a 48% registered a content of 3.10% of protein, 15.55% of fat, 1.76% of fiber, 4.04% of ashes and a pH of 4.61 corresponding to a product acid. And when analyzing the effect of the pickle in 48% in the same way the content of protein, fat, fiber, ashes and pH was 2.74, 15.37, 1.6, 3.73 and 4.56, determining that all the components were increased in both cases, in the same way it should be noted that in all treatments there was presence of molds and yeasts in quantities between 2.67 and 8.33 CFU / ml, being acceptable; in the same way it is indicated that there is a better acceptability on the part of the tasters when using tomato in a 48% since they registered a color, smell, taste, appearance of 6.78, 7.33, 7.44 and 6.00 points / 10 in the same way to use 48% of pickle was determined 6.00, 7.22, 6.77 and 5.66, concluding that the lowest level gherkin and tomato is 48%.

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