Evaluación de una bebida no láctea a base avena con cascara de trigo (Triticum) y durazno (Prunus Pérsica)

The research objective of this study is to evaluate a non-dairy beverage produced with oats, wheat (Triticum) hulls and peach (Persica Prunus) nectar in order to take advantage of agro-industrial by-products. The research focuses on the development and progress of several prototypes, detailing their physicochemical properties, assessing their sensory acceptability and determining their microbial quality. Various formulations were elaborated by modifying the proportion of ingredients, evaluating pH, density and acidity. In addition, a sensory evaluation was carried out with a group of untrained panelists to determine taste, texture, color and odor. Finally, a microbiological investigation was carried out with the objective of measuring molds and yeasts in the prototype with the best acceptability. The findings achieved demonstrate that the combination of these ingredients allowed an adequate fiber and antioxidant content, in addition to determining the viability of this beverage as a healthy and effective option, suitable for people with lactose intolerance or who follow vegetarian or vegan diets, considering its nutritional benefits and its potential acceptance in the commercial sector. It is concluded that the incorporation of agroindustrial by-products that can contribute to the development of sustainable healthy foods, aligned with the current trends of consumption and waste reduction in the agroindustry

The research objective of this study is to evaluate a non-dairy beverage produced with oats, wheat (Triticum) hulls and peach (Persica Prunus) nectar in order to take advantage of agro-industrial by-products. The research focuses on the development and progress of several prototypes, detailing their physicochemical properties, assessing their sensory acceptability and determining their microbial quality. Various formulations were elaborated by modifying the proportion of ingredients, evaluating pH, density and acidity. In addition, a sensory evaluation was carried out with a group of untrained panelists to determine taste, texture, color and odor. Finally, a microbiological investigation was carried out with the objective of measuring molds and yeasts in the prototype with the best acceptability. The findings achieved demonstrate that the combination of these ingredients allowed an adequate fiber and antioxidant content, in addition to determining the viability of this beverage as a healthy and effective option, suitable for people with lactose intolerance or who follow vegetarian or vegan diets, considering its nutritional benefits and its potential acceptance in the commercial sector. It is concluded that the incorporation of agroindustrial by-products that can contribute to the development of sustainable healthy foods, aligned with the current trends of consumption and waste reduction in the agroindustry

El objetivo de la investigación de este estudio es evaluar una bebida no láctea sin lácteos producida con avena, cáscara de trigo (Triticum) y néctar de durazno (Pérsica Prunus) en buscar el aprovechamiento de los subproductos agroindustriales. En la investigación se enfoca en el desarrollo y progreso de varios prototipos, detallando sus propiedades físico-químicos, valorando su aceptabilidad sensorial y determinando su calidad microbiana. Se elaboraron variadas formulas modificando la proporción de ingredientes, evaluando el pH, densidad y acidez. Además, se realizó una evaluación sensorial con un grupo de panelista no entrenado con el objetivo de determinar el gusto, textura, color y olor. Finalmente, se realizó una investigación microbiológica con el objetivo de medir mohos y levaduras en el prototipo con la mejor aceptabilidad. Los descubrimientos alcanzados demuestran que la combinación de estos ingredientes permitía un adecuado contenido de fibra y antioxidante, además en determinar la viabilidad de esta bebida como una opción saludable y eficaz, considerando sus beneficios nutricionales y su potencial aceptación en el sector comercial. Se concluye que la incorporación de los subproductos agroindustriales que puedan contribuir al desarrollo de alimentos saludables sostenibles, alineados con las tendencias actuales de consumo y reducción de los desperdicios en la agroindustria