Diseño de una bebida de lactosuero y tomate de árbol (cyphomandra betacea) estabilizada con linaza (linum usitatissimum)

Abstract

The present research work proposed to take advantages of nutritional properties offered by whey, a by-product from cheese making, for a beverage design using the previously mentioned as liquid matrix, including alongside tamarillo composition for its contribution of aroma and flavor parameters, and also providing antioxidants occurred in this fruit. Flaxseed was used to product stabilizition ,due to its high fiber content (soluble, in this case). For this purpose, whey was previously treated with the following processes: filtering, acidification, pasteurization, cooling, and remaining casein separation. In turn, to obtain tamarillo pulp, the following processes were carried out: selection, washing, blanching, pulping, and homogenization; whereas the following processes were carried out in flaxseed: selection, screening and waste separation. Additionally, as the formulation basic ingredients, sugar was used for the production of different formulations, with fixed proportions of all the ingredients but whey concentration and flaxseed, these being independent variables of the experimental design. Four formulations were developed: A, B, CA, DB, of which the one with the highest sensory acceptance and the highest protein percentage was taken into consideration. For the designed product acceptability, Ordering Preference Test was applied to 31 semi-trained tasters. “A” sample was found to be the formulation with greatest acceptance, containing the highest amount of whey. An acidic beverage was obtained (acidity 7.97 g/100 ml and 3.88 pH) with a protein percentage of 2.49% and a content to be considered regarding vitamins, minerals, polyphenols and antioxidant capacity.