Desarrollo de una mezcla en polvo a base de piña (Ananas comosus) y aceite de linaza (Linum usitatissimum) microencapsulados para preparar bebidas instantáneas

Abstract

This study arose from the need to develop instant beverages with better nutritional characteristics, considering the limited availability of powdered products made from tropical fruits and vegetable oils. The purpose of this research was to formulate and characterize a powdered mixture based on microencapsulated pineapple pulp and flaxseed oil for the preparation of instant beverages. The methodology involved obtaining the powder mixtures by spray drying using encapsulating agents such as maltodextrin and gum arabic, and developing three formulations, which were evaluated by physicochemical analysis and sensory evaluation. The attributes evaluated were color, odor, texture (mouthfeel), flavor, and acceptability. The best treatment underwent proximal analysis (protein, fat, and dietary fiber), as well as microbiological analysis. The results showed that the beverage made with the powder mixture containing 80 percent pineapple pulp and 20 percent microencapsulated flaxseed oil had the highest sensory acceptability, highlighting an adequate balance between soluble solids, acidity, and pH. Likewise, nutritional analysis of the powder mixture revealed a significant content of dietary fiber and fatty acids. It is concluded that the formulated powder mixture is a useful alternative with favorable sensory properties for consumers. These results demonstrate that it is of good quality and ideal for consumption because it complies with current regulations.