Functional beverage design based on fresh milk, tarwi (Lupinus mutabilis) beverage and oatmeal (Avena sativa)

ABSTRACT The tarwi is an Andean legume with a high nutritional value from which a vegetable beverage can be obtained. Cereals, like oat, have good characteristics as a prebiotic for the production of functional drinks, whose consumption is currently increasing. The objective of the research was to d...

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Autores principales:	Márquez-Villacorta,Luis, Pretell-Vásquez,Carla, Hayayumi-Valdivia,María
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2021
Materias:	Fermentation Honey Optimization Probiotic Surface response methodology
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182021000400490
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spelling	oai:scielo:S0717-751820210004004902021-08-26Functional beverage design based on fresh milk, tarwi (Lupinus mutabilis) beverage and oatmeal (Avena sativa)Márquez-Villacorta,LuisPretell-Vásquez,CarlaHayayumi-Valdivia,María Fermentation Honey Optimization Probiotic Surface response methodology ABSTRACT The tarwi is an Andean legume with a high nutritional value from which a vegetable beverage can be obtained. Cereals, like oat, have good characteristics as a prebiotic for the production of functional drinks, whose consumption is currently increasing. The objective of the research was to design a probiotic fermented beverage based on fresh milk, tarwi beverage, and oatmeal. An optimal treatment consisted of 1.9% oatmeal, 39.9% tarwi beverage, 46.2% fresh milk, 10.0% honey, and 2.0% probiotic culture; determined by applying a rotatable central composite design of surface response methodology. It had a probiotic count of 3.47x108 cfu/mL, a protein content of 3.75%, and overall acceptability of 7 points, which corresponds to “I like it very much”. The result was experimentally validated. Likewise, the shelf life of the optimal beverage was 20 days at 5 °C with appropriate functional, nutritional, and sensory characteristics.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.48 n.4 20212021-08-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182021000400490en10.4067/S0717-75182021000400490
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Fermentation Honey Optimization Probiotic Surface response methodology
spellingShingle	Fermentation Honey Optimization Probiotic Surface response methodology Márquez-Villacorta,Luis Pretell-Vásquez,Carla Hayayumi-Valdivia,María Functional beverage design based on fresh milk, tarwi (Lupinus mutabilis) beverage and oatmeal (Avena sativa)
description	ABSTRACT The tarwi is an Andean legume with a high nutritional value from which a vegetable beverage can be obtained. Cereals, like oat, have good characteristics as a prebiotic for the production of functional drinks, whose consumption is currently increasing. The objective of the research was to design a probiotic fermented beverage based on fresh milk, tarwi beverage, and oatmeal. An optimal treatment consisted of 1.9% oatmeal, 39.9% tarwi beverage, 46.2% fresh milk, 10.0% honey, and 2.0% probiotic culture; determined by applying a rotatable central composite design of surface response methodology. It had a probiotic count of 3.47x108 cfu/mL, a protein content of 3.75%, and overall acceptability of 7 points, which corresponds to “I like it very much”. The result was experimentally validated. Likewise, the shelf life of the optimal beverage was 20 days at 5 °C with appropriate functional, nutritional, and sensory characteristics.
author	Márquez-Villacorta,Luis Pretell-Vásquez,Carla Hayayumi-Valdivia,María
author_facet	Márquez-Villacorta,Luis Pretell-Vásquez,Carla Hayayumi-Valdivia,María
author_sort	Márquez-Villacorta,Luis
title	Functional beverage design based on fresh milk, tarwi (Lupinus mutabilis) beverage and oatmeal (Avena sativa)
title_short	Functional beverage design based on fresh milk, tarwi (Lupinus mutabilis) beverage and oatmeal (Avena sativa)
title_full	Functional beverage design based on fresh milk, tarwi (Lupinus mutabilis) beverage and oatmeal (Avena sativa)
title_fullStr	Functional beverage design based on fresh milk, tarwi (Lupinus mutabilis) beverage and oatmeal (Avena sativa)
title_full_unstemmed	Functional beverage design based on fresh milk, tarwi (Lupinus mutabilis) beverage and oatmeal (Avena sativa)
title_sort	functional beverage design based on fresh milk, tarwi (lupinus mutabilis) beverage and oatmeal (avena sativa)
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2021
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182021000400490
work_keys_str_mv	AT marquezvillacortaluis functionalbeveragedesignbasedonfreshmilktarwilupinusmutabilisbeverageandoatmealavenasativa AT pretellvasquezcarla functionalbeveragedesignbasedonfreshmilktarwilupinusmutabilisbeverageandoatmealavenasativa AT hayayumivaldiviamaria functionalbeveragedesignbasedonfreshmilktarwilupinusmutabilisbeverageandoatmealavenasativa
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Functional beverage design based on fresh milk, tarwi (Lupinus mutabilis) beverage and oatmeal (Avena sativa)

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