Prebiotic Beverage from Smallanthus Sonchifolius Sweetened with Stevia

Prebiotic Beverage from Smallanthus Sonchifolius Sweetened with Stevia

Elizabet Contreras Prado

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Paola Purisaca Salinas

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Cesar Moreno-Rojo

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Jhoseline Guillen-Sanchez

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Prebiotic Beverage from Smallanthus Sonchifolius Sweetened with Stevia

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Abstract

The objective of this study was to develop a prebiotic beverage from yacon and pineapple sweetened with stevia. Nine functional beverage formulations were prepared. The yacon and the pineapple were incorporated in three proportions, P1: 30-70, P2: 50-50 and P3: 70-30, respectively. The selection of the optimal treatment was made by sensory analysis. The physicochemical analyzes of the optimal formulation evaluated were pH, acidity, total soluble solids, instrumental color and % Fructo oligosaccharides (FOS) (1-Kestose and Nystose). For the interpretation of results, a randomized design with a 3 x 3 factorial arrangement was used. Beverages P1 and P2, obtained the highest score on a scale of 9 points (p> 0,05); however, the latter had a higher percentage of FOS (0,19%). The beverage presented the following physicochemical characteristics, pH: 3,58 ± 0,03, Total soluble solids: 5 ± 0,01 ° Brix, Acidity: 0,36 ± 0,01%, Density: 1,02 ± 0,01g / ml, Viscosity: 13,55 ± 0,15 cP, Color Index: -14,03 ± 1,65 and FOS (1-Kestose: 0,06% and Nystose: 0,13%).

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No external funding was declared for this work.

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The authors declare no conflict of interest.

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How to Cite This Article

Elizabet Contreras Prado. 2020. \u201cPrebiotic Beverage from Smallanthus Sonchifolius Sweetened with Stevia\u201d. Global Journal of Medical Research - L: Nutrition GJMR-L Volume 20 (GJMR Volume 20 Issue L1).

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GJMR Volume 20 Issue L1

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Crossref Journal DOI 10.17406/gjmra

Print ISSN 0975-5888

e-ISSN 2249-4618

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GJMR-L Classification NLMC Code: QU 145

Submission ReceivedDecember 11, 2019
Peer Review Double Blind
Handling Editor
Accepted January 2, 2020
Published January 15, 2020

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v1.2

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June 30, 2020

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