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Development of a functional beverage based on fermented whey, goldenberry (Physalis peruviana L.), and tumbo (Passiflora mollissima)
Desarrollo de una bebida funcional a base de lactosuero fermentado, Aguaymanto (Physalis peruviana L.), y tumbo (Passiflora mollissima)
DOI:
https://doi.org/10.15446/rfnam.v76n3.105693Keywords:
Andean fruits, Bioactive compounds, Dairy by-product, Nutritional properties, Sensorial properties (en)Frutas andinas, Compuestos bioactivos, Subproducto lácteo, Propiedades nutricionales, Propiedades sensoriales (es)
This study aimed to develop a beverage with functional and nutritional properties based on fermented whey and Andean fruit juices by using a simple-lattice mixture desing. The used proportions varied from 0.5 to 0.8 fermented whey, and from 0.1 to 0.4 for goldenberry (Physalis peruviana L.) and tumbo (Passiflora mollissima) juices, respectively. The influence of the mixture was analyzed on physicochemical and sensorial properties of beverages. It was evaluated that beverages contained protein, fat and acidity up to 1.92, 0.25, and 2.15%, respectively. Furthermore, the maximum bioactive compounds content was 343.54x10-5 kg(GA) kg-1 (total phenolics), 0.52x10-3 kg (CE) kg-1 (total flavonoids), 65.41x10-5 kg(AA) L-1 (Vitamin C), and 105x10-3 kg(Trolox) kg-1 (antioxidant capacity). Regarding sensorial evaluation results, the beverage with 55% fermented whey, 30% goldenberry juice, and 15% tumbo juice showed the best scores in taste regarding taste, colour and overall acceptability. It was observed that an increase in the percentage of fermented whey above 60% has negative effects, on the contrary, an increase in the percentage of goldenberry juice has a positive effect on sensorial properties. Finally, by optimization of both protein content and overall acceptability, the formulation with 50% fermented whey, 40% goldenberry juice, and 10% tumbo juice was the optimal mixture. Therefore, fermented whey, goldenberry, and tumbo juices can be used to obtain a beverage with high nutritional and functional value.
El objetivo de este estudio fue desarrollar una bebida con propiedades funcionales y nutricionales a base de lactosuero fermentado y jugos de frutas andinas utilizando un diseño de mezcla simplexlattice. Las proporciones utilizadas variaron de 0,5 a 0,8 para lactosuero fermentado, y 0,1 a 0,4 para jugo de aguaymanto (Physalis peruviana L.) y tumbo (Passiflora mollissima), respectivamente. Se analizó la influencia de la mezcla sobre las propiedades fisicoquímicas y sensoriales de las bebidas. Se evaluó que las bebidas contenían proteína, grasa y acidez hasta 1,92, 0,25 y 2,15%, respectivamente. Además, el contenido máximo de compuestos bioactivos fue de 343,54x10-5 kg (GA) kg-1 (fenólicos totales), 0,52x10-3 kg (CE) kg-1 (flavonoides totales), 65,41x10-5 kg (AA) L- 1 (Vitamina C), y 105x10-3 kg (Trolox) kg-1 (capacidad antioxidante). En cuanto a los resultados de los atributos sensoriales, la bebida con 55% de lactosuero fermentado, 30% de jugo de aguaymanto y 15% de jugo de tumbo presentó los mejores puntajes en cuanto a sabor, color y aceptabilidad general. Se observó que un aumento en el porcentaje de lactosuero fermentado por encima del 60% tiene efectos negativos sobre los atributos sensoriales y la aceptabilidad general, por el contrario, un aumento en el porcentaje de jugo de aguaymanto tiene un efecto positivo sobre las propiedades sensoriales. Finalmente, mediante la optimización tanto del contenido de proteína como de la aceptabilidad general, la formulación con 50% de lactosuero fermentado, 40% de jugo de aguaymanto y 10% de jugo de tumbo fue la mezcla óptima. Por lo tanto, los residuos de lactosuero fermentado y los jugos de frutas de aguaymanto y tumbo pueden utilizarse para obtener una bebida con alto valor nutricional y funcional.
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1. Larry Oscar Chañi-Paucar, Perfecto Chagua-Rodríguez, Walter Javier Cuadrado-Campó, Godofredo Román Lobato Calderón, Julio Cesar Maceda Santivañez, Célio Fernando Figueiredo Angolini, Maria Angela A. Meireles. (2024). Tumbo, an Andean fruit: Uses, nutrition, processing, and biomolecules. Heliyon, 10(9), p.e30327. https://doi.org/10.1016/j.heliyon.2024.e30327.
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