Abstract
The aim was to formulate a biofunctional beverage based on Artocarpus heterophyllus L. to characterize its functional properties. For that purpose, four beverages (8.7, 10.7, 12.7, and 14.7% w/w) were formulated based on the pulp added with inulin (7.25%) and Salvia hispánica (4.41%). The samples were then evaluated using a hedonic test (color, flavor, and aroma) with 50 untrained judges. Subsequently, proximate chemical analyses were performed, along with stability (90 days), microbiological analyses, and antioxidant capacity. Formula 38AM was most acceptable (color, flavor, and aroma; 82.9, 84.2, and 75.9% respectively); therefore, it was selected for characterization. The beverage had a moisture content of 91.4% and a total dry mass of 8.06% (total protein, lipids, total carbohydrates, total dietary fiber, and ash; 0.28%, 1.8%, 0.8%, 4.76%, and 0.42%, respectively). The beverage remained stable for at least 90 days, was free of total coliforms, and aerobic mesophiles were <12 CFU/mL (within the official standard). Finally, it exhibited a high antioxidant capacity by ABTS (91.2%). For all the above, the biofunctional beverage based on Artocarpus heterophyllus L. can be considered for the production of a functional food.
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