Prebiotic Beverage from Smallanthus Sonchifolius Sweetened with Stevia

1
Elizabet Contreras Prado
Elizabet Contreras Prado
2
Paola Purisaca Salinas
Paola Purisaca Salinas
3
Cesar Moreno-Rojo
Cesar Moreno-Rojo
4
Jhoseline Guillen-Sanchez
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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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

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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Journal Specifications

Crossref Journal DOI 10.17406/gjmra

Print ISSN 0975-5888

e-ISSN 2249-4618

Keywords
Classification
GJMR-L Classification: NLMC Code: QU 145
Version of record

v1.2

Issue date

June 30, 2020

Language

English

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Published Article

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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Prebiotic Beverage from Smallanthus Sonchifolius Sweetened with Stevia

Elizabet Contreras Prado
Elizabet Contreras Prado
Paola Purisaca Salinas
Paola Purisaca Salinas
Cesar Moreno-Rojo
Cesar Moreno-Rojo
Jhoseline Guillen-Sanchez
Jhoseline Guillen-Sanchez

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