Functional blueberry beverages with the addition of Arabic Gum

ALCOCER, JIMENA CECILIA; PAZ, NOELIA FERNANDA; GARAY, PABLO AGUSTIN; VILLALVA, FERNANDO JOSUÉ; CURTI, CAROLINA ANTONELA; DELLA FONTANA, FRANCO; RIVAS, MARISA AYELÉN; OLIVARES LA MADRID, ANA PAULA; RAMÓN, ADRIANA NOEMÍ

Revista Española de Nutrición Humana y Dietética

Fundación academia de española de nutrición y dietética

Lugar: Pamplona; Año: 2021 vol. 25

2173-1292

Introduction: This study aimed to add value to Arabic Gum (AG) and the blueberry discarded harvest fromNorthwest of Argentina, developing functional dietary beverages with AG at three concentrations of 0; 5;10 and 15 g/100 mL, and to assess the sensory acceptability, physicochemical characteristics andantioxidant properties.Material and methods: Blueberries (BB) at 30 g/100 mL and steviol glycosides (0.03 g/100 mL) were used.Results: The beverage with 10 g/100 mL of AG had the best scores for sensory acceptability and waspreferred by consumers. It has a pH of 3.88, soluble solid content of 14.97 °Brix, density of 1.05 g/cm3 anda colour which showed a tendency from red to blue. The Total Caloric Value (per 100 mL of beverage) was53.4 Kcal, 13.53 g of carbohydrates, 8.80 g of total dietary fibre, and a sodium content of 12.26 mg. The total polyphenol content was 214.23 mg GAE /100 g.Conclusions: The serving size of functional beverage covers 70% of the daily dietary fibre recommendation.Keywords: Beverages; Fruit and Vegetable Juices; Artificially Sweetened Beverages; Functional Food;Blueberry Plants; Gum Arabic; Dietary Fiber.