Development of a functional beverage based on fermented whey, goldenberry (Physalis peruviana L.), and tumbo (Passiflora mollissima)

Abstract

This study aimed to develop a beverage with functional and nutritional properties based on fermented whey and Andean fruit juices by using a simple-lattice mixture desing. The used proportions varied from 0.5 to 0.8 fermented whey, and from 0.1 to 0.4 for goldenberry (Physalis peruviana L.) and tumbo (Passiflora mollissima) juices, respectively. The influence of the mixture was analyzed on physicochemical and sensorial properties of beverages. It was evaluated that beverages contained protein, fat and acidity up to 1.92, 0.25, and 2.15%, respectively. Furthermore, the maximum bioactive compounds content was 343.54x10-5 kg(GA) kg-1 (total phenolics), 0.52x10-3 kg (CE) kg-1 (total flavonoids), 65.41x10-5 kg(AA) L-1 (Vitamin C), and 105x10-3 kg(Trolox) kg-1 (antioxidant capacity). Regarding sensorial evaluation results, the beverage with 55% fermented whey, 30% goldenberry juice, and 15% tumbo juice showed the best scores in taste regarding taste, colour and overall acceptability. It was observed that an increase in the percentage of fermented whey above 60% has negative effects, on the contrary, an increase in the percentage of goldenberry juice has a positive effect on sensorial properties. Finally, by optimization of both protein content and overall acceptability, the formulation with 50% fermented whey, 40% goldenberry juice, and 10% tumbo juice was the optimal mixture. Therefore, fermented whey, goldenberry, and tumbo juices can be used to obtain a beverage with high nutritional and functional value.