Evaluación del mangostán como ingrediente para desarrollar un polvo base para preparar bebidas con potencial antioxidante
Resumen
El mangostán (Garcinia mangostana) es un fruto que se considera exótico en México, sin embargo, empieza a tener relevancia por las propiedades que aporta. Debido a la importancia que está cobrando este fruto, en el presente trabajo se realizó el análisis proximal de su pulpa y de su cáscara, así como la medida de la capacidad antioxidante (FRAP y DPPH), el contenido de antocianinas, fenoles totales y de fibra dietética. De acuerdo con los resultados, la cáscara presenta las mejores propiedades (capacidad antioxidante, fenoles totales y fibra dietética) ideales para el desarrollo de un polvo base para preparar bebidas. Por lo que, se realizaron diferentes formulaciones, utilizando el pericarpio liofilizado (4%), goma xantana (0.05%) y diferentes edulcorantes (en proporciones de dulzor similares), cuya mezcla se reconstituyó con agua y se realizaron pruebas rápidas de color, sabor y apariencia. Las formulaciones adicionadas con sucralosa (edulcorante no calórico) y saborizantes de fresa y frambuesa, fueron las que cumplieron con las características organolépticas más adecuadas.
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Derechos de autor 2024 Yari Jaguey-Hernández, Evodio Pedro Castañeda-Ovando, Luis Guillermo González-Olivares, Elizabeth Contreras-López, Araceli Castañeda-Ovando
Esta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial-SinObrasDerivadas 4.0.
