Iced ginger beverage ( Zingiber officinale ) with bee honey

Introduction: The frequent consumption of sugary beverages reflects a lifestyle characterized by convenience and lack of time, being a common choice among families and children. Honey and ginger, recognized for their antioxidant and antibacterial properties, were combined in different proportions to develop a healthier alternative. This study aims to analyze the physicochemical, microbiological, and organoleptic characteristics of these beverages, as well as to determine their cost -benefit ratio. Objectives: To evaluate the physicochemical, microbiological, and organoleptic characteristics of beverages made with honey and ginger in different proportions, verify whether they comply with the regulations of the Servicio Ecuatoriano de Normalizaci & oacute;n (INEN), known as INEN 2337. Materials and Methods: Samples were analyzed at the Bromatology laboratory of the Technical State University of Quevedo. Physicochemical variables such as degrees Brix and pH were evaluated, and a microbiological analysis was conducted to detect molds-yeasts and total aerobes. The organoleptic profile was assessed with 80 semi-trained tasters. A completely randomized design with Tukey comparison (p > 0.05) was used for statistical analysis. Results: The physicochemical parameters were characteristic of a harmless beverage, with absence of microorganisms. Treatment T5 (5% ginger, 15% honey, 80% water) was most accepted, presenting a pale-yellow color, honey aroma, and flavor. Conclusions: The developed beverages meet established quality standards, offering a healthier alternative to commercial sugary drinks. Treatment T5 stood out for its organoleptic acceptability.