Caracterización fisicoquímica, análisis sensorial y composición bioactiva de una bebida funcional elaborada a base de aguaymanto, soya y estevia

Fredy Roland  Sopla Huaman; Hada María Guevara-Alvarado; Elías Enrique Guevara – Mestanza; Veronica Zuta– Chamoli

doi:10.55996/dekamuagropec.v4i1.141

Authors

Fredy Roland Sopla Huaman Escuela Profesional de Ingeniería Agroindustrial. Facultad de Ingeniería y Ciencias Agrarias. Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Perú
Hada María Guevara-Alvarado Escuela Profesional de Ingeniería en Agronegocios. Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología. Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Perú
Elías Enrique Guevara – Mestanza Institución Educativa Seminario Jesús María, Perú
Veronica Zuta– Chamoli Escuela Profesional de Ingeniería en Agronegocios. Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología. Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Perú

DOI:

https://doi.org/10.55996/dekamuagropec.v4i1.141

Keywords:

Functional beverage, aguaymanto, nutraceutical, bioactive

Abstract

In recent years, the consumption of beverages has increased; however, the excessive consumption of processed and packaged foods with a high sugar content is detrimental to human health as it has led to an increase in various metabolic diseases, which is why it is essential to introduce into the food chain new options of beverages enriched with fruit pulp, rich in polyphenolic compounds and antioxidants. This research sought to develop a functional beverage based on soybean juice and aguaymanto pulp sweetened with stevia, for which nine treatments were formulated consisting of 70, 80 and 90% soybean juice, 30, 20 and 10% aguaymanto pulp and 0.08, 0.10 and 0.12% stevia, and their physicochemical characteristics, sensory acceptability and bioactive composition were evaluated. The results showed that treatment 3 presented the highest sensory acceptability by the panelists with a score of 3.39 and presented an antioxidant power = 51.4% and a total polyphenolic content = 7.35 mg GAE/g. Concluding that the beverage elaborated can be considered as a functional beverage with nutraceutical attributes.

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