Using kiwi (Actinidia deliciosa), quinoa (Chenopodium quinoa), and watermelon rind (Citrullus lanatus) in a plant-based drink

Luis Eduardo Zúñiga-Moreno; María José Briones Ramos; Doris Guilcamaigua-Anchatuña; Edgar Fernando Landines

doi:10.58951/fstoday.2024.002

Uso de kiwi (Actinidia deliciosa), quinoa (Chenopodium quinoa) e casca de melancia (Citrullus lanatus) em uma bebida à base de plantas

Autores

Luis Eduardo Zúñiga-Moreno Universidad Agraria del Ecuador https://orcid.org/0000-0002-1143-9022
María José Briones Ramos Universidad Agraria del Ecuador https://orcid.org/0009-0006-6371-4483
Doris Guilcamaigua-Anchatuña Universidad Agraria del Ecuador https://orcid.org/0000-0002-0562-845X
Edgar Fernando Landines University of Guayaquil https://orcid.org/0000-0003-4927-6086

DOI:

https://doi.org/10.58951/fstoday.2024.002

Palavras-chave:

subproduto, fibra alimentar, farinha, proteína, revalorização, vitamina C

Resumo

A crescente tendência do consumidor em direção a alimentos mais saudáveis desafiou a indústria alimentícia a inovar constantemente e oferecer alternativas que atendam à demanda por produtos atrativos sensorialmente e que proporcionem benefícios à saúde. A quinoa, um pseudocereal sem glúten com alto teor de proteínas, e o kiwi, uma fruta com sabor agradável e alto teor de vitamina C, exemplificam essa mudança. Por outro lado, a melancia, uma fruta amplamente consumida, gera um subproduto rico em fibras em sua casca, muitas vezes descartado e não totalmente aproveitado. Seguindo essa tendência, esta pesquisa visa aproveitar os principais componentes dessas matrizes alimentares em uma bebida à base de plantas. Foram desenvolvidos três tratamentos, variando o conteúdo de kiwi, quinoa e farinha de casca de melancia, mantendo os demais ingredientes constantes. As análises bromatológicas e microbiológicas seguiram as especificações da norma equatoriana NTE INEN 2337:2008 para bebidas de frutas e vegetais. Os teores de proteínas e fibras variaram de 1,72 a 5,28% e de 2,95 a 6,19%, respectivamente. Os parâmetros avaliados apresentaram diferenças estatísticas significativas (p<0,05) entre todos os tratamentos. Os resultados de vitamina C variaram de 3,80 a 4,93 mg/100g, sem diferença estatística significativa. Finalmente, todos os parâmetros microbiológicos atenderam aos requisitos da respectiva norma. Em conclusão, os resultados indicam a viabilidade do uso de ingredientes como quinoa e farinha de casca de melancia para desenvolver bebidas com teor de proteínas e fibras, respectivamente.

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