The effect of dilution (peel: water) on the sensory attributes of the isotonic drink was determined from the fresh Camu camupeel extract, where the chemical and phytochemical characteristics of the fresh peel and the antioxidant capacity were evaluated. Chemical analysis was performed by traditional methods, while phytochemical analysis and antioxidant capacity were performed by spectrophotometry. Likewise, the production costs of the isotonic drink were determined and the sensory aspect was evaluated using the non-parametric Kruskal-Wallis test. The results showed that the fresh peel contains: 21.72 ± 0.50 mg.g-1 of ascorbic acid; anthocyanins: 43.02 ± 3.16 mg.L-1 of cyanidin-3-glucoside; polyphenols: 5.52 ± 0.39 mg.g-1 of gallic acid and antioxidant activity (IC50 against DPPH radical): 129.43 ± 7.89 μg.mL-1. The isotonic drink with the best sensory attribute was the one prepared with a 1:5 dilution and the results of the phytochemical characteristics showed that this drink contains: 5.27 ± 0.24 mg.g-1 of ascorbic acid; anthocyanins: 24.77 ± 1.38 mg.L-1 of cyanidin-3-glucoside; polyphenols: 3.39 ± 0.31 mg.g-1 of gallic acid andan antioxidant activity (IC50 against the DPPH radical): 186.24 ± 11.16 μg.mL-1. The total production costs of the isotonic drink are 102.28 soles and a unit cost of 2.05 soles.

The stability of ascorbic acid content, total polyphenols and antioxidant activity in Camu camu fruit peel flour capsules was evaluated under two types of storage: refrigerated and ambient. The analytical determinations were carried out by instrumental methods, using spectrophotometric methods. The results showed that the camu camu peel flour capsule at the beginning of the research contained: Ascorbic acid 5.128 ± 0.051 g/100g; total polyphenols: 17.040 ± 0.071 gEAG/100g and an antioxidant activity (IC50 against DPPH radical): 0.550 ± 0.013 mM TEAC/100g. The stability stored at refrigeration temperature for ascorbic acid was: k = 0.0054 1/day; D = 426.40 days; t1/2 = 128.36 days; for total polyphenols: k = 0.0035 1/day; D = 657.88 days; t1/2 = 198.04 days; for antioxidant activity: k = 0.0058 1/day; D = 397.00 days; t1/2 = 119.51 days. While that stored at room temperature, for ascorbic acid was: k = 0.0087 1/day; D = 264.66 days; t1/2 = 79.67 days; for total polyphenols: k = 0.0046 1/day; D = 500.56 days; t1/2 = 150.68 days. For antioxidant activity: k = 0.0099 1/day; D = 232.58 days; t1/2 = 70.01 days. Being the best the one stored at refrigeration temperature, decreasing the antioxidant capacity to 0.276 ± 0.003 mM TEAC/100 g of sample at 119.51 days of storage.

The maturity behavior, the concentration of the osmotic agent and temperature in the kinetics of carambola osmodehydrated with sugar cane honey were evaluated, for which, the fruits were washed, disinfected, the edges and the peel were removed, leaving the pulp, to cut them into transverse slices, which were immersed in the cane honey treatments (pasteurized at 50 ° C and diluted at 40, 50 and 60 ° Brix), applying dehydration temperatures of 40 and 50 ° C, removing excess cane honey, and subjected to 85 ° C for 5 hours in an oven and then cooled and placed in containers with lids, storing them at room temperature. Sensory analysis was performed with the participation of thirty semi-trained panelists. A Completely randomized Block Design (DBC) with a 2 x 3 x 2 factorial arrangement, and a Tukey mean test at 0.05% significance, were applied, concluding that osmodehydrated carambola shows a decrease in acidity, and a significant increase in pH, ° Brix, ash and fiber, likewise, the Painted fruits show a greater gain in soluble solids, and the gain in soluble solids increases with increasing concentration of the osmotic solution used, and the gain in soluble solids it is directly proportional to the process temperature. All the treatments show the effectiveness of the osmodehydrated, finally, the studied treatments do not exert a significant effect on the general liking of the starch osmodehydrated and the results of the microbiological analysis show a count lower than 50 cfu / g for molds and yeasts.