Elaboración de una bebida de avena (Avena sativa) con adición de diferentes niveles de spirulina (Spirulina platensis).

Abstract

The objective of this study was to make an oat beverage (Avena sativa) with the addition of different levels of spirulina (Spirulina platensis), in which concentrations of spirulina of 0.9, 1.7 and 2.5% were established, thus determining the bromatological, microbiological and organoleptic characteristics, applying a verbal hedonic test of the final product and verifying the profitability of the different levels of spirulina by means of the benefit-cost indicator. For the acquisition of the raw materials of spirulina, agave honey, and oats, we obtained them from supermarkets with their respective sanitary notifications, thus guaranteeing the safety of the beverage. To make the beverage, a mixture of oats was made by adding passion fruit juice, water and agave honey in a thermal treatment and then adding spirulina. The chemical physical characteristics of the product were determined using NTE INEN 2304-2017, which indicates the physicochemical requirements for non-carbonated beverages such as pH, soluble solids and titratable acidity. Bromatological analyses were also performed to determine protein, fiber, moisture and ash. Microbiological analyses were based on NTE INEN 2337-2008. For product acceptance, a five-point verbal hedonic test was performed. For the statistical analysis, a completely randomized design (CRD) was applied resulting on a highly significant result in the determination of pH, titratable acidity, protein, moisture and ash of the treatments applied. It is concluded that the best treatment in terms of consumer acceptance was the treatment with 0.9% spirulina. It is recommended to use other raw materials to improve flavor and product acceptance to amend odor and flavor of spirulina.