Preparation And Evaluation Of A Mixed Vegetable Drink Based On Coconut Milk, Amaranth, Quinoa And Acerola

Abstract

Allergic substances present in food pose a great risk to an individual's nutrition and health, depriving them of nutrients due to food restrictions. The vegetable drink made with coconut milk, amaranth, quinoa and acerola pulp (BVCAQA) could become a healthy and innovative drink, since the simplicity of the product's composition and the absence of additives allow it to be used as a nutritious, functional and hypoallergenic food. Formulations were made without the addition of acerola pulp (A) and with the addition of acerola pulp (B). The physicalchemical analyses followed the Adolfo Lutz Institute's physical-chemical methods for food analysis and the microbiological analyses followed the Manual of methods for microbiological analysis in food. In order to check whether there were any significant differences, the Analysis of Variance (ANOVA) was applied using the SISVAR program version 5.6. Principal Component Analysis (PCA) was carried out using the PAST software. The vegetable drink based on coconut milk, amaranth, quinoa and acerola pulp was produced naturally, without stabilizers, thickeners or industrial emulsifiers. There was a significant difference (p<0.05) between formulations A and B for the physicochemical parameter’s soluble solids, pH and humidity. The acerola pulp is acidic and has a high moisture content. Its addition helps to reduce the pH and increase the moisture and soluble solids content of the vegetable drink. Its production could be a feasible technological possibility for small manufacturers. The hygienic and sanitary procedures used in the production of the vegetable drink contributed to its safety and the absence of microbiological contamination. The coconut, amaranth and quinoa drink flavored with acerola pulp could be a viable alternative for people looking for a balanced, nutritious diet or people who are lactose intolerant or allergic to animal milk and soy proteins