Utilización de las siete harinas y suero lácteo para la elaboración de una bebida

Abstract

The “seven flours” is a traditional food consisting of whole grains of barley, wheat, corn, soybean, bean, plantain and achira starch. The aim of this study was to use the “seven flours” for making a beverage as an alternative for revaluation of traditional foods. It started from the product definition and through preliminary tests we established the base formula and parameters of the process. By applying descriptive sensory tests to semi-trained judges we chose the best treatment (80°C - 25 min), and proposed changes to the formula. To choose the final product research we compared sensorially the beverage with the best treatment and elaboration by applying the “formula of variations” which contained 2,7% of the seven flour; 2,2% whey powder and 17,2% mulberry pulp, the same which was chosen as the "final product research." The nutritional value of the drink was moderate with 0,37g / 100g of fat, 0,32g / 100g of ashes and 0,31g ash / 100g of protein, which was a source of dietary fiber (3,97g / 100g). It was established in seven days the useful lifetime at 4 °C. The 94% of consumers rated the drink as” I like” and “I like it a lot”.