A carbonated beverage from organic wheat herb was elaborated. Wheat was grown in 22 x 17 cm plastic trays with 25 g seed per tray. Wheat was harvested on the tenth day after sprouting. Seven treatments were carried: T 0 control; wheatgrass juice, T 1 clarified wheatgrass juice, with CO 2 , T 2 wheatgrass juice, non-clarified, with CO 2 , T 3 clarified wheatgrass juice, with stevia, T 4 wheatgrass juice, non-clarified , with stevia, T 5 clarified wheatgrass juice, with CO 2 and stevia, T 6 wheatgrass juice, non-clarified, with CO 2 and stevia. Chemical, nutritional and sensorial analyzes of the juice were performed between days 0, 30 and 90, soluble solids (º Brix), pH, acidity (%), ascorbic acid (mg / 100g), reducing sugars and attributes; color, aroma, taste and acceptability were determined. The beverages elaborated with and without clarification from wheatgrass juice plus stevia with CO 2 , showed similar content of vitamin C, acidity and pH, with similar perception of the sensorial attributes color, aroma and flavor and an equal degree of acceptability. Beverages of treatment T 5 and T 6 had significantly different contents of º Brix and reducing sugars. The most probable number of total coliforms and Escherichia coli was less than the range allowed by the sanitary regulation of food.
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