Formulación y evaluación de una bebida a base de quinua blanca (Chenopodium quinoa Willd) y maracuyá (Passiflora edulis) con aporte de proteína y fibra dietaría

Abstract

The growing demand for functional foods has driven the development of healthy alternatives to replace sugary drinks. This research formulated and evaluated a plant-based drink made from white quinoa and passion fruit, incorporating passion fruit peel flour as a source of dietary fiber. A completely randomized design was applied to compare three proportions of quinoa and passion fruit pulp (90 between 10, 80 between 20, and 70 between 30), with the aim of determining the optimal formulation in sensory, physicochemical, and microbiological terms. The sensory results showed significant differences between the treatments, with treatment 2 (80 percent quinoa and 20 percent passion fruit) standing out for its greater acceptance, attributed to the balance of sweetness, acidity, texture, and color. In the physicochemical analysis, this formulation had a safe pH (less than 4.5), good viscosity, and appropriate soluble solids. Nutritionally, the beverage had a high biological value protein content and a dietary fiber content of 3.07 percent, meeting the criteria to be declared a source of protein and fiber. In addition, its low-calorie content reinforces its positioning as a healthy alternative to commercial beverages. Microbiological analysis confirmed the safety of the product, showing minimal mesophilic counts and the absence of coliforms and E. coli, demonstrating the effectiveness of the technological process applied and compliance with Good Manufacturing Practices. Taken together, these results show that the beverage developed is viable, nutritious, and technologically stable, with potential for industrial production.