Formulation of a nutritious hydrating drink from banana pseudostem juice and pineapple peel macerate
Keywords:
Hydrating drink; banana pseudostem; mix design.
Abstract
The purpose of this research was to formulate a nutritious hydrating drink from banana juice and pineapple peel maceration, for which the optimal amounts of the components were established through physicochemical and nutritional analysis of the drink, applying a design of Simplex-Centroid mixtures with 3 components per mixture in 13 runs for the choice of the best mixture, it is worth mentioning that the model used for all the parameters analyzed was linear because they presented an R squared greater than 0,95 and a p_value<0,05, The following proportions were obtained as an optimal mixture, 0,4758 of banana pseudostem juice, 0,324 2 of pineapple peel macerate and 0,2 of water, giving as values 5,25 of pH, 0,47 % of acidity, 13,62 % of brix, 2,52 % of protein, 6,04% fiber, 41,59 mg / 100 g of sodium and 168,25 mg / 100 g of potassium.
References
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2. VODNAR, D. C., CĂLINOIU, L. F., MITREA, L., PRECUP, G., BINDEA, M., PĂCURAR, A. M., & ŞTEFĂNESCU, B. E. A new generation of probiotic functional beverages using bioactive compounds from agro-industrial waste. In Functional and medicinal beverages. 2019, 11(1), 483-528. [Consultado 13 de febrero 2021]. ISBN: 978-0-12-816397-9. DOI: 10.1016/B978-0-12-816397-9.00015-7
3. FERIOTTI, D. G., & IGUTI, A. Proposal for use of pseudostem from banana tree (Musa cavendish). In International Congress of Engineering and Food, Athens, Greece. 2012. [Consultado 13 de febrero 2021].ISBN: 9781627487627.
4. JUN, M. Banana pseudostem: properties nutritional composition and use as food. Tesis Doctoral. Master’s Thesis, The University of New South Wales, Sidney, Australia. 2015. [Consultado 13 de febrero 2021].
5. SAH, B. N. P., VASILJEVIC, T., MCKECHNIE, S., & DONKOR, O. Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT-Food Science and Technology, 2016, 65(1), 978-986. [Consultado 15 de febrero 2021]. DOI: 10.1016/j.lwt.2015.09.027.
6. YURDAKOK, B., & FILAZI, A. Nutraceuticals: the Turkish perspective. En Nutraceuticals. AcademicPress, 2021, 1309-1320. [Consultado 15 de febrero 2021]. DOI: 10.1016/B978-0-12-821038-3.00078-1
7. FONSECA, R. S., DEL SANTO, V. R., SOUZA, G. B. D. & PEREIRA, C. A. M. Elaboração de barra de cereaiscom casca de abacaxi. Archivos Latinoamericanos de Nutrición, 2011, 61(2). 216-223. [Consultado 15 de febrero 2021]. DOI: /10.1016/j.lwt.2015.09.027
8. MEYER, F., O'CONNOR, H., & SHIRREFFS, S. M. Nutrition for the young athlete. Journal of sports sciences, 2007, 25(1). S73-S82. 9. [Consultado 15 de febrero 2021]. DOI: 10.1080/02640410701607338
9. LUKPANOVNA, N y AFSUN, B. Innovations in Health Sciences. Edición: Cambridge Scholars Publishing. Newcastle, Reino Unido. 2020, 133(1). [Consultado 15 de febrero 2021]. ISBN: 1-5275-5524-0
10. MELGAREJO, H. (2013). Elaboración de una bebida fermentada a partir de la cáscara de piña (Ananascomosus) variedad samba. Tesis Ingeniería en industrias alimentarias. Universidad Nacional Agraria de la selva. Tingo María, Perú. 2013.
11. VARGAS-SOTO, L. F., MARTÍNEZ-YEPES, P. N., & GUARNIZO-FRANCO, A. Algunas características fisicoquímicas del jugo del pseudotallo del banano. Revista de Ciencias. 2013, 17(1). [Consultado 22 de marzo 2021]. DOI: 10.25100/rc.v17i1.498
12. BUVANESHWARI, K., SASHIDEVI, G., HEMALATHA, G., & ARUNKUMAR, R. Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Banana Pseudo Stem. European Journal of Nutrition & Food Safety. 2020, 12(9). 32-42. [Consultado 22 de marzo 2021]. DOI: 10.9734/ejnfs/2020/v12i930281
13. SHIVA, K. N., ADIYAMAN, P., NAIK, R., & MARIMUTHU, N. Development and Standardisation of Banana Pseudostem Based Novel Functional Blended Ready to Drink (RTD) Beverages and Studies Nutritional Changes during Storage. An International Journal of Life Sciences. 2018, 7(3).151-158.[Consultado 22 de marzo 2021]. DOI: 10.5958/2319-1198.2018.00021.0
14. ABUMOH’D, M. F. Influence of an isotonic sports drink during exercise and recovery on subsequent endurance capacity and aldosterone response in the heat in well-trained endurance athletes. Sport Mont. 2020, 18(2), 25-31. [Consultado 22 de marzo 2021]. DOI: 10.26773/smj.200617
15. KUMALASARI, R., HERMINIATI, A., & ANDRIANSYAH, R. C. E. Pineapple Peel as a Potential Source of Dietary Fiber. In Proceedings of International Conference on Appropriate Technology Development (ICATDev). Proceeding of International Conference, 2016. [Consultado 22 de marzo 2021]. ISBN: 978-0-9935191-1-6.
16. SWARNALAKSHMI, C. S., MANISHA, C. P., HARINI, B., AKSHARA, J., JOSHIKA, G., & KEERTHANA, R. Optimization and standardization of lemon grass incorporated into pseudostem and mint extracts based isotonic drink. Int J Adv Res, Ideas InnovTechnol. 2019, 5(3). 1089-1093. [Consultado 22 de marzo 2021]. ISSN: 454-132X
17. USDA. (U.S. DEPARTMENT OF AGRICULTURE). Valor de sodio para la cascara de piña. Informe base de datos sobre la composición de los alimentos. [En línea]. 2021. Formato Html. [Consulta: 26 de abril de 2021]. Disponible en https://fdc.nal.usda.gov/
18. USDA. (U.S. DEPARTMENT OF AGRICULTURE). Valor de potasio para la cascara de piña. Informe base de datos sobre la composición de los alimentos. [En línea]. 2021. Formato Html. [Consulta: 26 de abril de 2021. Recuperado de https://fdc.nal.usda.gov/
Published
2022-04-25
How to Cite
Bravo-Solórzano, R., Moreira-Mendoza, H., & Gavilanes-López, P. (2022). Formulation of a nutritious hydrating drink from banana pseudostem juice and pineapple peel macerate. Chemical Technology, 42(2), 247-265. Retrieved from https://tecnologiaquimica.uo.edu.cu/index.php/tq/article/view/5251
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