Formulation of a soursop-based dairy beverage as a nutritional strategy to improve zinc and calcium intake in young colombian adults
DOI:
https://doi.org/10.32870/rayca.vi0.117Keywords:
Food industry, nutritive value, freeze drying, food security, nutritional requirements.Abstract
Introduction. Zinc and calcium are critical micronutrients in Colombia, yet the range of products currently available in the food industry fails to address the nutritional challenges associated with widespread deficiencies of these micronutrients. Objective. To formulate a soursop-based dairy beverage as a high source of zinc and a good source of calcium for Colombian adults aged 19 to 30 years who are at risk of nutritional deficiencies. Materials and Methods. The development process was divided into three stages: (1) validation of the information required for the formulation design, (2) experimental design of the formulations, and (3) sensory evaluation conducted by a trained panel. Three formulations were developed: two using fresh soursop and one using freeze-dried soursop. Sensory attributes including homogenity, lactic odor, soursop flavor, dairy flavor, sweetness, and viscosity were assessed by the trained panel. Results. The beverage containing freeze-dried soursop achieved the highest acceptance across all evaluated sensory attributes, becoming the final optimized formulation with an expected zinc coverage. Conclusions. A soursop-flavored dairy beverage was successfully developed, showing high acceptability among an expert sensory panel and meeting the daily zinc requirements for Colombian adults aged 19 to 30 years.
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