Physicochemical, microbiological and organoleptic characterization of aguamiel and pulque from Alto Mezquital, Hidalgo.
DOI:
https://doi.org/10.22231/asyd.v19i4.1412Keywords:
nutritional value, parameters, quality, sensory evaluation, standardsAbstract
The production of pulque in the Alto Mezquital region, Hidalgo, represents an important source of economic income among the producers of maguey xamini (Agave salmiana). This drink is mainly made by adults in a traditional way. Aguamiel (Agave sap) has high protein content and pulque, due to its composition, enables the growth of probiotic bacteria that has both high nutritional and even medicinal value. The objective of this study was to carry out physicochemical, microbiological and organoleptic characterization of aguamiel and pulque from the Alto Mezquital region, and to document the process used for the extraction of aguamiel and the elaboration of pulque. Producers who make pulque in a traditional way were identified, and an interview was applied in order to learn about the processes for making the drink; then samples were taken for laboratory analysis. As part of the results, the process of making pulque in the study region was documented. Physicochemical analyzes allowed pulque to be classified according to the quality standards with reference NMX-V-037-1972. In the case of aguamiel, the reference was NMX-V-022-1972, which meant it was categorized as quality I. The amount of yeasts and lactic acid bacteria in aguamiel, seed (pulque starter), punta (first extraction) and commercial pulque was evaluated. Finally, sensory evaluation made it possible to characterize the organoleptic properties of the pulque from Alto Mezquital. It has thus been concluded that aguamiel and pulque from the study region have high nutritional value, with ideal characteristics for use in the food, biotechnological and medicinal industries.
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