Functional beverage design based on fresh milk, tarwi (Lupinus mutabilis) beverage and oatmeal (avena sativa)

Abstract

The tarwi is an Andean legume with a high nutritional value from which a vegetable beverage can be obtained. Cereals, like oat, have good characteristics as a prebiotic for the production of functional drinks, whose consumption is currently increasing. The objective of the research was to design a probiotic fermented beverage based on fresh milk, tarwi beverage, and oatmeal. An optimal treatment consisted of 1.9% oatmeal, 39.9% tarwi beverage, 46.2% fresh milk, 10.0% honey, and 2.0% probiotic culture; determined by applying a rotatable central composite design of surface response methodolo-gy. It had a probiotic count of 3.47x108 cfu/mL, a protein content of 3.75%, and overall acceptability of 7 points, which corresponds to “I like it very much”. The result was experimentally validated. Likewise, the shelf life of the optimal beverage was 20 days at 5 °C with appropriate functional, nutritional, and sensory characteristics.