Development of a Potentially Functional Beverage Based on Whey, Mango, and Andean Foods
DOI:
https://doi.org/10.31285/AGRO.30.1913Keywords:
milk drink, quinoa, bioactive compounds, antioxidants, functional foodAbstract
The growing demand for functional and sustainable foods has driven the development of formulations that valorize food by-products and promote nutrition that transcends basic requirements, providing bioactive compounds with potential health benefits. This study developed and characterized a potentially functional beverage made from whey, mango (Mangifera indica L.), quinoa (Chenopodium quinoa), and chicuro (Stangea henrici). Using a completely randomized design, three formulations with varying concentrations of quinoa (2, 4, and 6%) and chicuro (6, 4, and 2%) were evaluated, keeping the proportions of whey (52.57%) and mango (39.43%) constant. The physicochemical profile, micronutrient and bioactive compound content, and antioxidant capacity were analyzed for each formulation. With a higher incorporation of quinoa (T1, 6%), the highest values were obtained for protein (2.92 g/100 mL), vitamin A (36.8 mcg/100 mL), vitamin C (90.4 mg/100 mL), calcium (146.7 mg/100 mL), potassium (801.3 mg/100 mL), total phenolic content (6550.2 mg GAE/100 g), flavonoids (370 mg QE/100 g), and antioxidant capacity (2062.5 µmol TE/100 g). In conclusion, we successfully developed a potentially functional and sustainable beverage with an improved nutritional and bioactive profile that aligns with current consumer trends.
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