Mangosteen evaluation as an ingredient for developing a beverage base powder with antioxidant potential
Abstract
Mangosteen (Garcinia mangostana) is an exotic fruit in Mexico that is gaining popularity due to its beneficial properties. In this study, the pulp and peel of the fruit were analyzed for their nutritional content, antioxidant capacity, anthocyanin, total phenol, and dietary fiber levels. The results showed that the peel had the best properties, making it ideal for creating a base powder for beverages. Different formulations were tested using freeze-dried peel (4%), xanthan gum (0.05%), and various sweeteners (at similar sweetness proportion), and then reconstituted with water. Quick tests were conducted on the color, flavor, and appearance of the mixtures. Formulations that included sucralose (a non-caloric sweetener) with strawberry or raspberry flavorings had the best organoleptic characteristics.
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