Formulation of a low calorie beverage based on pineapple, mango and carrot.
At present, the world is experiencing a problematic and difficult food situation because it is insufficient in quantity and unbalanced, which affects all people in general, according to FAO (Food and Agriculture Organization of the United Nations, 2013) because of , Population growth coupled with food shortages and the rhythms imposed by modern lifestyles.
In this scenario, it is opportune to speak today about the development of innovative food products that allow to take advantage of and conserve the items or raw materials used for the elaboration of them and present a new alternative of consumption for the population to which they are directed. (Cócarcaro, 2010)
In Venezuela, in the food industry of today there is a range of fruit-based drinks such as peach and orange, among others, being underutilized other fruits such as pineapple and mango, whose use has been limited to the development of handicrafts, Such as jellies, jams, liqueurs, green mango pickles and concentrated pulp.
The current situation in the food industry has demanded that it be seen in the need to develop innovative products focused on improving the health of consumers. This research aimed to characterize the raw materials and to define the best combination of the ingredients of the beverage, to compare the sensorial acceptability of the sweetened beverages with sucrose, stevia and sucralose, and to characterize them physically and chemically. The general population is currently facing a growth in the number of patients suffering from obesity, according to WHO statistics (World Health Organization), millions of adults and children present the problem. It is noteworthy that according to the studies carried out by the INN (National Institute of Nutrition, 2015), 37% of the Venezuelan population is affected, with 21.3% being overweight and 16% being obese. It is also relevant to mention that diabetes is another problem facing the population; In the world there are more than 347 million people with this serious disease as a consequence of excess fasting blood sugar, according to WHO (2010). An experimental design of blends was used to determine the response surface for the sensorial acceptability of the beverage, through sensorial evaluations to 100 consumers, with an optimal combination of 46% pineapple pulp, 36% mango pulp and 18% Carrot extract. The acceptability of the beverages formulated with sucrose, stevia and sucralose was measured through an unstructured scale (9cm) where the drinks with sucrose and stevia obtained the highest degree of acceptability, and in turn through a JAR scale Fair ") of 3 points, the attributes acidity, sweetness and consistency were evaluated, being that the majority of the consumers perceived little acidity in the formulated drinks. Finally, low-calorie beverages presented low percentages of total soluble solids, providing for each liter 320 Kcal less, compared to a beverage sweetened with sucrose.