Informatics Publishing Limited

Somaris E. Quintana ¹, L.A. García-Zapateiro ¹

Affiliations
1 Departamento de Operaciones Unitarias. Universidad de Cartagena − 130015. Cartagena de Indias., CO

Abstract

The design, formulation and development of the new product or the improvement of traditional product, are conditioned of the knowledge of the physicochemical, bromatological and rheological characteristic and their components. Objective: The aim of this work is the development and standardization of beverage with functional characteristics, using tropical fruits, pumpkin (Cucurbita moschata), dietary fiber of pineapple (Ananas comosus) and lactose-free skim milk. Methods/ Analysis: A standardization of beverage was doing evaluating the effect of pH, dietary fiber, xanthan gum, the amount of milk and pulps. The physicochemical, rheological, microbiological and sensorial evaluation was doing. Findings: The beverage presented a content 1.05±0.0424 of soluble dietary fiber, 3.05±0.0141 of insoluble and, 6.69±1.1463 of protein and vitamin A, C, B1, B2 y B3, ensuring a good nutritional contribution. Rheological characterization presented behavior of non-Newtonian pseudoplastic fluid adjusting to Ostwald de Waele model. The beverage had a good in general acceptance to the consumer. Novelty/Improvement: The final product presented a present a good acceptance in sensorial and a high nutritional composition, contributing to dietary protein, total dietary fiber and vitamins.

Keywords

Dietary Fiber of Pineapple (Ananas comosus), Functional Beverage, Microstructural, Rheology, Tropical Fruits

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