Artículo
Functional blueberry beverages with the addition of Arabic Gum
Alcocer, Jimena Cecilia
; Paz, Noelia Fernanda
; Garay, Pablo Agustín; Villalva, Fernando Josué
; Curti, Carolina Antonela
; Della Fontana, Franco Darío
; Rivas, Marisa Ayelen
; Olivares la Madrid, Ana Paula
; Ramón, Adriana Noemí
Fecha de publicación:
02/01/2022
Editorial:
Revista española de nutrición humana y dietética
Revista:
Revista española de nutrición humana y dietetica
ISSN:
2173-1292
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
This study aimed to add value to Arabic Gum (AG) and the blueberry discarded harvest fromNorthwest of Argentina, developing functional dietary beverages with AG at three concentrations of 0; 5;10 and 15 g/100 mL, and to assess the sensory acceptability, physicochemical characteristics andantioxidant properties. Material and methods: Blueberries (BB) at 30 g/100 mL and steviol glycosides (0.03 g/100 mL) were used. Results: The beverage with 10 g/100 mL of AG had the best scores for sensory acceptability and waspreferred by consumers. It has a pH of 3.88, soluble solid content of 14.97 °Brix, density of 1.05 g/cm 3 anda colour which showed a tendency from red to blue. The Total Caloric Value (per 100 mL of beverage) was53.4 Kcal, 13.53 g of carbohydrates, 8.80 g of total dietary fibre, and a sodium content of 12.26 mg. Thetotal polyphenol content was 214.23 mg GAE /100 g.Conclusions: The serving size of functional beverage covers 70% of the daily dietary fibre recommendation.Keywords: Beverages; Fruit and Vegetable Juices; Artificially Sweetened Beverages; Functional Food;Blueberry Plants; Gum Arabic; Dietary Fiber.
Palabras clave:
Blueberry
,
Gum Arabic
,
Dietary Fiber
,
Functional food
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Articulos(INIQUI)
Articulos de INST.DE INVEST.PARA LA INDUSTRIA QUIMICA (I)
Articulos de INST.DE INVEST.PARA LA INDUSTRIA QUIMICA (I)
Citación
Alcocer, Jimena Cecilia; Paz, Noelia Fernanda; Garay, Pablo Agustín; Villalva, Fernando Josué; Curti, Carolina Antonela; et al.; Functional blueberry beverages with the addition of Arabic Gum; Revista española de nutrición humana y dietética; Revista española de nutrición humana y dietetica; 26; 2-1-2022; 1-23
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