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Coordinación General de Investigación de la Facultad de Salud Pública y Nutrición y la Dirección General de Sistemas e Informática de la Universidad Autónoma de Nuevo León

2019, Number 3

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Rev Salud Publica Nutr 2019; 18 (3)

Bebida adicionada con Brosimum Alicastrum SW.: una alternativa para requerimientos dietarios especiales

Martínez-Ruiz NR, Torres LEJ, del Hierro-Ochoa JC, Larqué-Saavedra A

Language: Spanish
References: 42
Page: 1-10
PDF size: 536.03 Kb.


ABSTRACT

Introduction: Brosimum alicastrum Sw. (ramón) is a tree from Mesoamerica and the Caribbean, whose seed is currently underutilized, despite being an important food by pre-Hispanic civilizations such as the Mayans. Ramón seed has interesting properties due to its macro and micronutrients. Objective: to formulate and elaborate a nutritive beverage added with ramón seed flour for special feeding regimes. Material and method: A beverage was designed and formulated, which was analyzed in in physicochemical properties (AOAC), innocuity (direct plate count), sensory acceptance (9-point hedonic scale) and glycemic response (glucose tolerance curve). Results: A beverage cappuccino-coffee flavor, was obtained, with a protein content of 6.8 g, 2 g dietary fiber and low-fat intake (0.2 g), in a portion of 281 ml. The product was accepted by the consumer (75%) and its intake did not alter the glycemic response in young individuals. Conclusions: A ramón beverage was obtained. It was sensorially accepted provides protein, dietary fiber, is gluten-free, lactose-free and caffeine-free. The beverage was sensorially accepted and its consumption showed a normoglycemic response, so ramón beverage represents an alternative for the diet of young adults with lactose, gluten and / or caffeine intolerance.


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