Characterization and formulation of a powdered beverage based on whey, mesquite (Prosopis spp), rice protein and barley: Physicochemical and Sensory Evaluation.

Abstract

Introduction: In Mexico, the consumption of sweetened beverages (85.8%) has contributed to weight gain and diabetes, according to the 2018 National Health and Nutrition Survey (ENSANUT). The development of healthy and functional beverages for the general population, including those with health conditions, can be beneficial if integrated into their diet. Whey is a source of branched-chain amino acids and improves lipid metabolism; mesquite has a low glycemic index, low carbohydrate content, is gluten-free, and high in dietary fiber; barley is rich in vitamins, minerals, and dietary fiber; rice protein contains essential amino acids and has a low glycemic index.

Objectives: To formulate and characterize a powdered beverage based on whey, mesquite (Prosopis spp.), barley, and rice protein, following the requirements of NOM-015-SSA2-2010.

Materials and Methods: Physicochemical properties (moisture, ash, protein, ether extract, dietary fiber, and carbohydrates), microbiological parameters, and characterization (particle size, bulk and tapped density, angle of repose, flowability, wettability index, solubility and insolubility index, and pH) were evaluated for both raw materials and the final product. Four formulations were proposed according to the requirements established in NOM-015-SSA2-2010. Sensory evaluations of acceptability levels were carried out.

Results and Discussion: Among the four formulations, formulation 1 was selected due to its physicochemical characteristics and performance: lower insolubility index (5 mL/50 mL sample), higher solubility index (90%), and shorter wettability time (126 s). The final sensory evaluation (acceptability level) with 120 volunteers showed that, among the three flavors tested, vanilla was the most preferred.

Conclusions: A powdered beverage formulation was obtained as a snack option using the proposed raw materials and considering the requirements of NOM-015-SSA2-2010. Based on sensory evaluation, vanilla was selected as the preferred flavor in the prepared beverage.