Development of a vegetable drink based on coconut milk (Cocos nucifera), pistachio (Pistacia vera) and maple syrup (Acer saccharum) as a source of fiber, protein and calcium
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Abstract
This experimental work developed a vegetable drink from coconut milk, pistachios and maple syrup to take advantage of the nutritional benefits contained in each ingredient. A completely randomized design (CRD) was used, employing an Analysis of Variance and Tukey's test, three beverage treatments (B1, B2 and B3) with four replicates, modifying the amounts of coconut milk, pistachios and maple syrup. Calcium content was determined by atomic absorption spectrophotometry. The treatment that obtained the highest calcium content was B3, with a statistical mean of 638.43±15.10 mg/kg, followed by B2 with a mean of 538.87±24.14 mg/kg, and finally B1 with a mean of 430.48±28.34 mg/kg. The results of the protein and fiber content analysis for the treatment with the highest calcium content (B3) were 3.95% and 2.75%, respectively. Microbiological analyses were also performed on B3. INEN Standard 2337 was used as a reference for the determination of the microbiological characteristics of juices, pulps, concentrates, nectars, fruit and vegetable drinks. All parameters evaluated in the vegetable drink met the requirements established by the reference standard, indicating that the product was produced under adequate hygienic conditions and is suitable for human consumption.
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