Prebiotic Beverage from Smallanthus Sonchifolius Sweetened with Stevia

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

Prebiotic Beverage from Smallanthus Sonchifolius Sweetened with Stevia

Elizabet Contreras Prado *

Contact

Paola Purisaca Salinas

Contact

Cesar Moreno-Rojo

Contact

Jhoseline Guillen-Sanchez

Contact

Prebiotic Beverage from Smallanthus Sonchifolius Sweetened with Stevia

Article Fingerprint

ReserarchID

MR4X5JK

Prebiotic Beverage from Smallanthus Sonchifolius Sweetened with Stevia Banner

AI TAKEAWAY

Connecting with the Eternal Ground

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%).

References

44 Cites in Article

Reference Format

Aappa (2004). Report of the Committee on editing tentative and official methods of analysis, the Association of official agricultural chemists..
L Caballero-Gutiérrez,G Gonzáles (2016). Alimentos con efecto antiinflamatorio.
N Chandra,K Hegde,G Dhillon,S Sarma (2014). Chapter: Fruit-based functional Beverages: Properties and Health Benefits.
Aline Carvalho Salvador,Maria De Souza Dantas,Christiane Mileib Vasconcelos,Maria Dantas Vanetti,Sônia Machado Rocha Ribeiro,Bárbara Nery-Enes,Julia Nelson,Hércia Stampini Duarte Martino (2012). Desarrollo de jalea de yacón de reducido valor calórico: caracterización físico-química, microbiológica y sensorial.
Manuel Ticona-Rendón,Diana Huanco-Apaza,Guillermo Arias Veas (2013). Salud Materna y Perinatal: Producción de Tesis Resúmenes 2005-2019.
P Ciancaglini (2001). Using a classical method of vitamin C quantification as a tool for discussion of its role in the body.
C (1986). Colorimetrie (2nd ed.). Viena: Central Bureau of the Comisión Internationale de L'Eclairage. 9.
(2011). Codex standard for certain canned citrus fruits (Codex Stan 254-2007).
(2019). Programa de la FAO de respuesta y recuperación ante la pandemia COVID-19 - Transformación de los sistemas alimentarios: Reconstruir para transformar durante el periodo de respuesta y recuperación.
V Chimbor,L Espinoza (2010). Formulación y elaboración de una bebida prebiótica a base de melocotón (Prunus Persica) y yacón (Smallanthus sonchifolius).
N Chin,S Chan,Y Yusof,T Chuah,R Talib (2009). Modelling of rheological behaviour of pummelo juice concentrates using master-curve.
José Contreras Hernández (2014). Plan de negocios para la implementación de una agencia de turismo en Cajamarca.
M Eggersdorfer,A Wyss (2018). Carotenoids in human nutrition and health.
L Fuentes,D Acevedo,V Gelvez (2015). Alimentos funcionales: impacto y retos para el desarrollo y bienestar de la sociedad colombiana.
Katsuhiko Fukai,Sachiko Ohno,Keiichi Goto,Fumio Nanjo,Yukihiko Hara (1995). Seasonal fluctuations in fructan content and related enzyme activities in yacon (<i>Polymnia sonchifolia</i>).
L García,J García,M Raventós,M Alba (2016). Viscosidad en la dieta de pacientes diagnosticados de disfagia orofaríngea.
S Ghosh,E Subudhi,S Nayak (2008). Antimicrobial assay of Stevia rebaudiana Bertoni leaf extracts against 10 pathogens.
Frank Espinoza-Morales,Vicente Benites-Zapata,Kennlly Cardoza-Jiménez,Marita Quezada-Osoria,Maryuri Chumbes-Aguirre (2015). Características de los pacientes diabéticos hospitalizados en dos hospitales de EsSalud Piura.
L Jaime,M Martín-Cabrejas,E Mollá,F López-Andréu,R Esteban (2001). Effect of storageonFructan and Fructooligosaccharide of Onion (Allium cepa L.).
G Jansen,L O'deen,R Tribelhorn,J Harper (1981). The Calorie Densities of Gruels Made from Extruded Corn-Soy Blends.
M Jiménez,N Sammán (2014). Caracterización química y cuantificación de fructooligosacáridos, compuestos fenólicos y actividad anti radical de tubérculos y raíces andinos cultivados en el noroeste de Argentina.
Sarah Lebeer,Jos Vanderleyden,Sigrid De Keersmaecker (2010). Host interactions of probiotic bacterial surface molecules: comparison with commensals and pathogens.
R Lemus-Mondaca,A Vega-Gálvez,L Zura-Bravo,K Ah-Hen (2012). Stevia RebaudianaBertoni, source of a high potency natural sweetener: A comprehensive review on the biochemical, nutritional and funtional aspects.
D Lewis (1993). Nomenclature and diagrammatic representation of oligomeric fructans — a paper for discussion.
I López Lago,Diaz,J Varela,Merino De,F Caceres (1996). La bromelina: una proteasa de interés comercial.
Edgar Macías-Ganchozo,Italo Bello-Moreira,Sabrina Trueba-Macías,Xavier Anchundia-Muentes,Manuel Anchundia-Muentes,Celio Bravo-Moreira (2017). Design, development and performance of solar dryer for pineapple (Ananas comosus (L.) Merr.), mamey (Mammea americana L.) and banana (Musa paradisiaca L.) fruit drying.
R Macrae,R Robinson,R Sadler (1993). Encyclopedia of FoodScience, foodtechnology and nutrition.
F Mejía (2016). Formulación y elaboración de productos de panificación con yacón Smallanthus sonchifolius como endulzante, para la población con deficiencias en el metabolismo de los disacáridos.
G Marquis,T Lopez,J Peerson,K Brown (1993). Effect of dietary viscosity on energy intake by breast-fed and non-breast-fed children during and after acute diarrhea.
G Miller (1959). Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar.
D Morais,E Rotta,S Sargi,E Bonafe,R Suzuki,N Souza,M Matsushita,J &visentainer (2017). Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil.
J Nkudo,R Maina,R Muchina,S Kibitok (2009). Application of chia (Salvia hispanica) seeds as a functional component in the fortification of pineapple jam.
Raul Montalvo,Lorenzo Castro,Tania Ingaruca,Armida Rojas,Salome Ochoa (2004). Effectiveness of a program in the reduction of cardiovascular risk factors..
J Ramírez-Navas (2012). Análisis sensorial: pruebas orientadas al consumidor.
A Ravani,D Joshi (2011). Standardization of processing parameters for the production of Ready To-Serve unripe Mango beverage (Pana).
M Roberfroid (1993). Dietary fiber, inulin, and oligofructose: A review comparing their physiological effects.
Stela Vilhena,Francisco Câmara,Sergio Kakihara (2000). O cultivo de yacon no Brasil.
R Rossi,A Pighín (2010). Espinaca fresca, supercongelada y en conserva: contenido de vitamina c pre y post cocción.
M Santander-M,O Osorio,D Mejia-España (2017). Evaluación de propiedades antioxidantes y fisicoquímicas de una bebida mixta durante almacenamiento refrigerado.
J Seminario,M Valderrama,I Manrique (2003). El yacón: fundamentos para el aprovechamiento de un recurso promisorio.
P Siriano-Borges,E Nunes-Carvalho,E Vilas-Boas,J Pinto De Lima,L Ferreira-Rodrigues (2011). Study of thepsycho-chemicalstability of 'Pérola' pineapple juice.
C Valencia,A Guevara (2013). Elaboración de néctar de zarzamora (Rubusfructicosus L.) Elaboration of wild blackberry (Rubusfructicosus L.) néctar.
E Trescastro,J Bernabeu (2015). Alimentos funcionales: ¿necesidad o lujo?.
Francisco Tojas Alejandro,Augusto Zingg Rossel,Isaak Vasquez Romero,Marilyn Buendía Molina (2005). Evaluación de la efectividad de sistemas de extracción de humos en soldadura por arco.

Download References

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 Prado, Paola Salinas, Cesar Moreno-Rojo, Jhoseline Guillen-Sanchez. 2020. "Prebiotic Beverage from Smallanthus Sonchifolius Sweetened with Stevia". Global Journal of Medical Research, Global Journal of Medical Research - L: Nutrition GJMR-L Volume 20 (GJMR Volume 20 Issue L1).

More Citation Formats

Select Citation Style:

Download Citation

GJMR Volume 20 Issue L1

Explore Journals Explore Volume Read This Issue

Journal Specifications

Crossref Journal DOI 10.17406/gjmr

Print ISSN 0975-5888

e-ISSN 2249-4618

Keywords

Not Found

Classification

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

Version of record

v1.2

Issue date

June 30, 2020

Language

Spanish

Experiance in AR

Explore published articles in an immersive Augmented Reality environment. Our platform converts research papers into interactive 3D books, allowing readers to view and interact with content using AR and VR compatible devices.

View in VR

Read in 3D

Your published article is automatically converted into a realistic 3D book. Flip through pages and read research papers in a more engaging and interactive format.

View in 3D

Article Matrices

Total Views: 759

Total Downloads: 55

All Trends