Desarrollo de una bebida funcional con lactosuero utilizando azúcar de palma de coco como edulcorante natural.

Abstract

The objective of this study was to develop a functional beverage with whey using coconut palm sugar. The beverages were obtained by 5, 10, and 15% versus a control treatment without coconut sugar. For the four treatments with six replicates, by filtration, homogenization, and pasteurization with a temperature of 85 °C. Once the whey was cooled, CMC 0.02%, potassium sorbate 0.02%, and pineapple/coconut flavoring 0.05% were added. The beverages were packaged and stored at a temperature of 4°C. Sensory analysis was performed according to the flavor parameter, using a hedonic acceptability test with a scale of one to five in a tasting report applied to 20 students. Therefore, the experimental units were distributed under a completely randomized design, determining that the use of coconut sugar affected both the physical-chemical and bromatological properties; acidity was reduced (0.37%) and increased in total solids (19.60%), PH (6.23), fiber (0.81%), vitamin C (0.20), calcium 1.01 and 1.19 and iron of 0.013 and 0.018. The presence of molds and yeasts was 33 and 38 CFU/ml. Total coliforms were 2 and 5 CFU/ml, and all beverages were considered suitable for human consumption. The economic analysis determined the production costs and the cost-benefit indicator, which was 1.40 USD. It is concluded that the whey functional beverage with 15% coconut sugar is highly nutritious for being a rich source of protein, besides stimulating the growth of intestinal microbiota. It helps slow down sugar absorption; however, it is recommended to continue with the study of whey and coconut sugar to prove that functional beverages could be developed with this by-product.