Development And Evaluation Of A Vegetable Drink Based On Rice Milk, Quinoa And Passion Fruit Pulp

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A portion of the Brazilian population has an inability to digest, metabolize, or absorb food or some of its nutrients. Lactose intolerance is a disorder that occurs at all ages. Lactose-free products are a necessity to meet the needs of individuals who suffer from this disorder. Due to the demand for lactose-free foods, a plant-based beverage based on rice milk, quinoa, and flavored with passion fruit was developed as a nutritional beverage option. Formulations (F1, F2, and F3) were developed by varying the amounts of rice and quinoa and fixing the amounts of passion fruit pulp, water, and sucrose. The physicochemical analysis followed the physicochemical methods for food analysis of the Adolfo Lutz Institute and the microbiological analysis followed the Manual of Methods for Microbiological Analysis of Foods. In order to verify whether there were significant differences, the ANOVA analysis of variance was applied using the SISVAR program version 5.6. The Principal Component Analysis (PCA) was performed with the PAST software. The plant-based beverage made from rice milk, quinoa and passion fruit pulp had a low lipid index and low ash concentration, an acidic pH and 4.01% of the daily protein intake required for individuals aged 4 to 8 years. It was produced naturally, without stabilizers, thickeners or industrial emulsifiers. Its production could be a feasible technological possibility for small manufacturers. The rice and quinoa beverage flavored with passion fruit pulp could be a viable alternative for people seeking a balanced, nutritious diet or for people who are lactose intolerant or allergic to animal milk or soy proteins