Desarrollo de una bebida de lactosuero saborizada con diferentes niveles de pulpa de jackfruit.

Abstract

A whey-based beverage was prepared with jackfruit pulp and added to the whey at different levels, for which the nutritional, microbiological, and organoleptic quality was evaluated. For these analyses, 8 liters of beverage were used, which were divided into four replicates with an experimental unit of 500 ml. The protein and °Brix analyses were carried out in the bromatology and nutrition laboratory, and the microbiological analyses in the biotechnology and animal microbiology laboratory. The data obtained were distributed under a completely randomized design. The results were analyzed by Analysis of Variance (ADEVA), and the statistical test according to Tukey was used for the separation of means. The best results for the treatment included 20% jackfruit pulp, which presented 0.61% protein and 26.13°Brix. Microorganisms such as aerobic bacteria, E. coli, Staphylococcus aureus, Salmonella, and Listeria analyzed in the whey-based beverages are within the range allowed by INEN NTE 2906 for whey beverages. As for the economic analysis, a high value was obtained in the benefit/cost factor in the control treatment for not having fruit pulp, followed by the T1 treatment. It is recommended to carry out the treatment with 20% jackfruit inclusion modifying the sugar level for better acceptability by the consumer.