Evaluación sensorial de una bebida de orégano adicionada con glutamina

Abstract

Currently in Mexico and other countries, many people have begun a change in their routine, including physical fitness. However, because they are not familiar to exercise, they tend to have muscle discomfort. During periods of intense physical activity, the body may exceed its ability to synthesize glutamine. Due to this, glutamine becomes essential since the body cannot cover the existing demand. Glutamine is an amino acid that exerts independent regulatory properties of its metabolism that originates through the increase in cell volume, such as the modulation of protein and glycogen renewal, increasing muscle anabolism. For this project, an origanum beverage added with glutamine was proposed, which may help to reduce muscle pain, but without be a supplement. Two sensory tests were carried out (hedonic ordination and affective test), with the participation of 20 non-trained judges, who evaluated parameters of acidity, sweetness, color, and general acceptability. For the parameters of acidity and color there is not a significant difference (p>0.05) among samples, but the parameters of sweetness and general acceptability were affected by the formulation type (p<0.05). Therefore, the recommended formulation contained 3 ml of lemon juice, 1 ml of liquid dye, 14 g of honey and 5 g of glutamine.