Using kiwi (Actinidia deliciosa), quinoa (Chenopodium quinoa), and watermelon rind (Citrullus lanatus) in a plant-based drink
DOI:
https://doi.org/10.58951/fstoday.2024.002Keywords:
Byproduct, Dietary fiber, flour, protein, revalorization, vitamin CAbstract
The growing consumer trend toward healthier foods has challenged the food industry to constantly innovate and offer alternatives that meet the demand for products appealing to the senses and providing attractive health benefits. Quinoa, a gluten-free pseudocereal with high protein content, and kiwi, a fruit with a pleasant taste and high vitamin C content, exemplify this shift. Conversely, watermelon, a widely consumed fruit, yields a fiber-rich by-product in its rind, often discarded and not fully utilized. Following this trend, this research aims to take advantage of the main components of such food matrices in a plant-based drink. Three treatments were developed, varying the content of kiwi, quinoa, and watermelon rind flour while keeping the remaining ingredients constant. Bromatological and microbiological analyses followed the Ecuadorian standard NTE INEN 2337:2008 specifications for fruit and vegetable beverages. The protein and fiber contents ranged from 1.72 to 5.28% and 2.95 to 6.19%, respectively. The evaluated parameters showed significant statistical differences (p<0.05) among all treatments. Vitamin C results ranged from 3.80 to 4.93 mg/100g, with no significant statistical difference. Finally, all microbiological parameters met the requirements of the respective standard. In conclusion, the results support the feasibility of using ingredients such as quinoa and watermelon rind flour to develop beverages with protein and fiber content, respectively.
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Copyright (c) 2024 Luis Eduardo Zúñiga-Moreno, María José Briones Ramos, Doris Guilcamaigua-Anchatuña, Edgar Fernando Landines
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