Development of a healthy beverage based on regional ingredients

Abstract

The objective of this study was to evaluate the proximate chemical composition, total phenolic compounds, and antioxidant activity of a health beverage based on carob, orange juice, and brea gum as a natural stabilizer. For the preparation of the formulations, the following proportions were used (sample 1 = 80:11:1; sample 2 = 40:51:1, sample 3 = 40:51.5:0.5; sample 4 = 80:11.5:0.5 of carob extract, orange juice and brea gum respectively. Total phenolic compounds were evaluated by Folin-Ciocateu. Antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical method. Turbidity values ranged from 149.0 ± 0.1 to 466.0 ± 0.1, and the L, a, b parameters of the Cielab system showed significant differences (p < 0,5) when the carob extract content was modified. The beverage with 80% carob extract and 0.5% brea gum was selected as the best formulation based on sensory attributes. A total polyphenol content of 1093,3 mg of gallic acid equivalent in 100 g of beverage, which allows us to infer that it is a product with potentially antioxidant characteristics.