Análisis de la estabilidad fisicoquímica de una bebida de cacahuate con jengibre
DOI:
https://doi.org/10.29105/idcyta.v8i1.61Keywords:
Vegetable beverage, peanut, Arachis hypogaea, colloidal stability, Sauter's diameter, Brouckere's diameterAbstract
Vegetable beverages are a healthy option, friendly to the planet, and fit the lifestyle of consumers desiring functional beverages of non-animal origin but with organoleptic characteristics similar to cow's milk. The objective of this study was to elaborate a vegetable beverage based on peanut (Arachis hypogaea) added with ginger (Zingiber officinale). Thirteen beverages were prepared with different formulations, varying the content of peanut (C), soy lecithin (L), and gellan gum (G) but keeping the amount of ginger fixed. Zeta potential, and particle size (Sauter’s diameter and Brouckere’s diameter) were analyzed initially and after two months of storage at 4°C. After two months of storage, the zeta potential ranged from -18 to -32 mV; Sauter diameter ranged from 11.46 to 27.33 mm; Brouckere diameter ranged from 49.17 to 99.38 mm. According to the design surface response, the optimum formulation was 5.64 % C, 1.50% L, and 0.30% G. The results suggest that soy lecithin and gellan gum positively affect colloidal stability.
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Copyright (c) 2023 D. Díaz-Cruz, D.M. Hernández-Martínez, T. Gallardo-Velázquez
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