Bebida a base de extracto de cabuyo (Agave americana)

Abstract

Introduction: Currently, food plays a fundamental role in health, there are a number of diseases such as diabetes mellitus with increasing prevalence in Ecuador. Developing new products that help prevent this type of disease is undoubtedly a subject in innovation that academia must address. Cabuyo extract, due to its high content of fructooligosaccharides, is considered a prebiotic functional food, suitable for maintaining good health with a natural diet. Objective: Design of a drink based on cabuyo extract (Agave americana) with a low glycemic index. Methodology: A qualitative-quantitative study was carried out, with a factorial experimental design. Four treatments were proposed, the factors of which were the amounts of cabuyo extract and passion fruit pulp. Results: The ANOVA analysis performed on the variables carbohydrates, pH and Brix degrees, resulted in statistically significant differences (p value p <0.01) between the treatments. Treatment two, made with 75% cabuyo extract and 25% passion fruit pulp, was the one that obtained the best results in the comparison of flavor profiles, obtaining good acceptance. Conclusion: A drink based on cabuyo extract was designed that replaced sugar, obtaining a functional product suitable for consumption by diabetics and for the prevention of the disease in healthy people.