Development of a Plant-Based Beverage with Tarwi (<i>Lupinus mutabilis</i>) Milk, Polysaccharides from Cushuro (<i>Nostoc sphaericum</i>), and Blueberry Extract
Plant-based milk alternatives are a rapidly growing niche in functional beverages, driven by demand from vegans and lactose-intolerant consumers. However, commercial options often have low protein content (<1.5%) and contain additives. Tarwi, native to the Andes, is rich in protein (45%), oils, a...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/37/1/22 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849341846012035072 |
|---|---|
| author | Santos Calderón Renzo Bañón |
| author_facet | Santos Calderón Renzo Bañón |
| author_sort | Santos Calderón |
| collection | DOAJ |
| description | Plant-based milk alternatives are a rapidly growing niche in functional beverages, driven by demand from vegans and lactose-intolerant consumers. However, commercial options often have low protein content (<1.5%) and contain additives. Tarwi, native to the Andes, is rich in protein (45%), oils, and essential nutrients, while blueberries offer flavor and health benefits. Cushuro (<i>Nostoc sphaericum</i>), is an Andean microalga and contains high protein content and polysaccharides (42%). The objective of this research was to develop a plant-based beverage (PBB) with tarwi (<i>Lupinus mutabilis</i>), polysaccharides from cushuro (PC) and blueberry extract (<i>Vaccinium corymbosum</i>)(BE), compared with a control sample with carboxymethyl cellulose (CMC), a commercial thickening agent. The beverage was optimized and characterized using a design of rotatable central composite of surface methodology with nine formulations and four replicates in the center point. The effects of three independent variables were examined: tarwi milk (45% to 55%) and polysaccharides from cushuro (0.05% to 0.2%). The variable blueberry extract content was used as the differential factor between these two conditions. The response variables were protein (%) content and viscosity coefficient (mPa·s). The optimized beverage showed high protein (2.72%) content, viscosity coefficient (23.05 mPa·s), °Brix (2.5), pH (4.49), and acceptable sensory attributes using a 1-to-9-point hedonic scale with 67% positive acceptance. This powdered beverage complied with the Peruvian normative NTP 203.111.2021. Thereby, the plant-based beverage could be a nutritious alternative to functional plant-based beverages. |
| format | Article |
| id | doaj-art-ae434ce4b2e34f7cb35b841704099e4e |
| institution | Kabale University |
| issn | 2673-9976 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj-art-ae434ce4b2e34f7cb35b841704099e4e2025-08-20T03:43:33ZengMDPI AGBiology and Life Sciences Forum2673-99762024-12-013712210.3390/blsf2024037022Development of a Plant-Based Beverage with Tarwi (<i>Lupinus mutabilis</i>) Milk, Polysaccharides from Cushuro (<i>Nostoc sphaericum</i>), and Blueberry ExtractSantos Calderón0Renzo Bañón1Carrera de Ingeniería Industrial, Universidad de Lima, Av. Javier Prado Este 4600, Surco, Lima 15023, PeruCarrera de Ingeniería Industrial, Universidad de Lima, Av. Javier Prado Este 4600, Surco, Lima 15023, PeruPlant-based milk alternatives are a rapidly growing niche in functional beverages, driven by demand from vegans and lactose-intolerant consumers. However, commercial options often have low protein content (<1.5%) and contain additives. Tarwi, native to the Andes, is rich in protein (45%), oils, and essential nutrients, while blueberries offer flavor and health benefits. Cushuro (<i>Nostoc sphaericum</i>), is an Andean microalga and contains high protein content and polysaccharides (42%). The objective of this research was to develop a plant-based beverage (PBB) with tarwi (<i>Lupinus mutabilis</i>), polysaccharides from cushuro (PC) and blueberry extract (<i>Vaccinium corymbosum</i>)(BE), compared with a control sample with carboxymethyl cellulose (CMC), a commercial thickening agent. The beverage was optimized and characterized using a design of rotatable central composite of surface methodology with nine formulations and four replicates in the center point. The effects of three independent variables were examined: tarwi milk (45% to 55%) and polysaccharides from cushuro (0.05% to 0.2%). The variable blueberry extract content was used as the differential factor between these two conditions. The response variables were protein (%) content and viscosity coefficient (mPa·s). The optimized beverage showed high protein (2.72%) content, viscosity coefficient (23.05 mPa·s), °Brix (2.5), pH (4.49), and acceptable sensory attributes using a 1-to-9-point hedonic scale with 67% positive acceptance. This powdered beverage complied with the Peruvian normative NTP 203.111.2021. Thereby, the plant-based beverage could be a nutritious alternative to functional plant-based beverages.https://www.mdpi.com/2673-9976/37/1/22blueberrypolysaccharidesmicroalgaetarwi milkplant-based beverageprotein |
| spellingShingle | Santos Calderón Renzo Bañón Development of a Plant-Based Beverage with Tarwi (<i>Lupinus mutabilis</i>) Milk, Polysaccharides from Cushuro (<i>Nostoc sphaericum</i>), and Blueberry Extract Biology and Life Sciences Forum blueberry polysaccharides microalgae tarwi milk plant-based beverage protein |
| title | Development of a Plant-Based Beverage with Tarwi (<i>Lupinus mutabilis</i>) Milk, Polysaccharides from Cushuro (<i>Nostoc sphaericum</i>), and Blueberry Extract |
| title_full | Development of a Plant-Based Beverage with Tarwi (<i>Lupinus mutabilis</i>) Milk, Polysaccharides from Cushuro (<i>Nostoc sphaericum</i>), and Blueberry Extract |
| title_fullStr | Development of a Plant-Based Beverage with Tarwi (<i>Lupinus mutabilis</i>) Milk, Polysaccharides from Cushuro (<i>Nostoc sphaericum</i>), and Blueberry Extract |
| title_full_unstemmed | Development of a Plant-Based Beverage with Tarwi (<i>Lupinus mutabilis</i>) Milk, Polysaccharides from Cushuro (<i>Nostoc sphaericum</i>), and Blueberry Extract |
| title_short | Development of a Plant-Based Beverage with Tarwi (<i>Lupinus mutabilis</i>) Milk, Polysaccharides from Cushuro (<i>Nostoc sphaericum</i>), and Blueberry Extract |
| title_sort | development of a plant based beverage with tarwi i lupinus mutabilis i milk polysaccharides from cushuro i nostoc sphaericum i and blueberry extract |
| topic | blueberry polysaccharides microalgae tarwi milk plant-based beverage protein |
| url | https://www.mdpi.com/2673-9976/37/1/22 |
| work_keys_str_mv | AT santoscalderon developmentofaplantbasedbeveragewithtarwiilupinusmutabilisimilkpolysaccharidesfromcushuroinostocsphaericumiandblueberryextract AT renzobanon developmentofaplantbasedbeveragewithtarwiilupinusmutabilisimilkpolysaccharidesfromcushuroinostocsphaericumiandblueberryextract |