Design and analysis of a sports beetroot-based bevarage

Abstract

Objective: To develop a sports beverage-based in beetroot, with a significant content of nitrates, polyphenols, total antioxidants and betalains, and acceptable organoleptic properties. Methods: Three sports drink formulations designed were analyzed microbiologically and chemically, quantifying the bioactive compounds of interest. Finally, the drinks were consumed for evaluation by 96 consumers in a sensory analysis. Results: The drinks complied with the microbiological parameters required by Mexican standards (NOM's). In an evluation organoleptic drinks 138 and 790 obtained a score of -pleasant- without significant differences in any of the parameters, the beet drink, apple, cocoa and green tea had a content per serving (200 ml) of 31.74 mmol/l, as well as a high content of polyphenols (33.95 ± 0.7 mg BC/g b.s*), a higher content of betacyanin and betaxanthins (8.67 and 5.23 mg BC/g b.s*) than the other samples without significant difference and a total antioxidant content (4.76 ± 0.23 micromol of trolox/g of the sample). Conclusion: It can concluded that the sport drink 790 was chosen due to its sensory acceptance and bioactive content.