Evaluation and physicochemical, nutraceutical, microbiological and sensory characterization of a beverage formulated from agroindustrial by-products
DOI:
https://doi.org/10.54167/tch.v18i4.1678Keywords:
beverage, orange bagasse, wheyAbstract
Currently, the cheese and juice agribusiness produce by-products such as whey and orange bagasse that are discarded and wasted, causing environmental pollution. Due to the above, the objective of this research was to develop a drink from sweet whey and orange bagasse. Physicochemical parameters (pH, acidity, density and °Brix), nutraceutical quality (total phenolic compounds, total flavonoids, DPPH and ABTS), chemical composition (protein, fat, fiber), microbiological quality (aerobic mesophiles, coliforms, lactic acid bacteria, psychrophilic bacteria, fungi and yeasts) rheological properties and sensory quality were evaluated. The results obtained of density (1.05 g mL-1), °Brix (13.6), pH (4.8) and acidity (0.79 g L-1), microbiological and viscosity remained constant; the values obtained in the chemical composition were shown in low percentages. The average content of total phenols (2611.46 mg EAG L-1), antioxidant capacity DPPH (573.59 µmol ET L-1) and ABTS (5288.78 µmol ET L-1) decreased during storage. Likewise, the beverage in terms of color, flavor, smell, texture and appearance obtained a medium sensory acceptability. Sweet whey and the byproduct of orange juice can be used as economic raw materials to develop new food products.
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